Ingredients
450 g Brioche*
Almond Cream
100 g Almond meal
100 g Powdered sugar
10 g Corn starch, or flour
100 g Butter, softened
50 g Egg (1)
20 g Dark rum
Almond Syrup
500 g Water
250 g Sugar
50 g Powdered sugar
50 g Almond meal
10 g Orange zest (1)
30 g Orange blossom water, orgeat syrup
Topping
200 g Sliced almonds
30 g Powdered sugar
Directions
Brioche
1
To make your own brioche, look up at Brioche Recipe. Trim and slice into 3''/7.6cm diameter and 1''/2.5cm thick wheels. Save scraps for bread pudding.
Almond Cream
2
Combine powdered sugar, almond meal and cornstarch together and set aside. Meanwhile in a stand mixer or by hand, cream the softened butter. Add dry ingredients, then the egg and rum. Use at room temperature.
Almond Syrup
3
Bring to a boil, and add flavoring. Use syrup at 160ºF/70ºC.
Assembly
4
Soak brioche in syrup and flip a few times during soaking. Transfer onto a silicone mat, or parchment paper. Top with the almond cream within 1/4''/5mm off the edges. Dip in slivered almonds and dust with powdered sugar.
Baking
5
Bake bostock at 400ºF/200ºC for 15 to 20 min. Best served at room temperature. Bon appétit!