Bostock, Almond Cream Brioche
Tender, rich and buttery sliced Brioche soaked in sweet syrup, topped with a thick layer of almond cream, and baked with a sprinkle of sliced almonds.
Servings 6 Slices
Ingredients
- 1/2 Cup (100g) Sugar
- 1/2 Cup (120ml) Water
- 1 teaspoon Almond extract
- 6 3/4-1 inch Brioche Bread slices (about one 8-inch loaf)
- 1 Recipe Almond Cream, at room temperature
- 1 Cup (120g) Sliced toasted almonds
- 1/2 Cup (60g) Powdered sugar
Instructions
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Pour the water into a saucepan and add the sugar, bring to a boil, then reduce to simmer and cook for another 4-5 minutes.
- Remove from the stove and pour the syrup into a side bowl, set it a side to chill for 10 minutes. It should be warm but not hot.
- Dip the brioche slices into the syrup on both side. Dip for no more than 2 seconds.
- Gently squeeze the slice over the bowl to remove any access syrup, them place it over the prepared pan.
- Top each slice with 2-3 tablespoons of the almond cream at the center.
- Use an offset spatula, or the back of a spoon to spread the cream over the slice, making sure to leave about 1/2-inch gap between the cream and edges of the brioche. (The cream will spread as it bakes).
- Sprinkle each slice with the slice almonds.
- Bake for 12 minutes, then reduce the temperature to 350°F (180°C), for additional 10-15 minutes, until the almond cream is golden brown.
- Remove from the oven, and let the pastries set and cool for 10-15 minutes.
- Dust with the powdered sugar and serve.
- Store at room temperature for up to 3 days, or refrigerate for up to one week. Reheat at a 300°F (150°C) preheated oven for about 10 minutes for a refresh texture.
Notes
- Flavoring and toppings: mix the almond cream with orange or lemon zest. Mix in some chocolate chips, or dot the cream with fresh berries, sliced cherries, fresh apricot, or sliced peached.
- Use thick slices of brioche. This is a pastry and it needs to have a substantial structure to carry the almond cream without tearing.
- To freeze: tightly wrap each slices with plastic wrap, and place it in a plastic freeze bag along with the other slices. Freeze for up four weeks. When ready, unwrap the pastry, and set it aside to defrost, then reheat at a 300°F for 10-15 minutes.