Brioche slices with almond cream
A brioche slice, soaked in rum syrup and covered with almond cream, then browned in the oven. It's a dessert, and also a pastry which goes very well with tea or coffee at the end of the afternoon, especially when it's cold outside.
175,8834.0/5 for 26 ratings
Grade this recipe: Last modified on: June 13th 2013
For 4 people, you will need:
- 1
150 g Almond cream or frangipane - 2
4 tablespoons Sugar syrup - 3
1 tablespoon rum - 4
2 tablespoons flaked almonds - 5
2 tablespoons icing sugar - Total weight: 330 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered by a plastic film.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 29 min. | 5 min. | 20 min. | 54 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 7 min.
Preheat oven to 356°F (180°C).
Cut slices of brioche 0.8 inch thick (or 1.5 cm) and put on a baking sheet.
Cut slices of brioche 0.8 inch thick (or 1.5 cm) and put on a baking sheet.
Stage 2 - 3 min.
Mix 4 tablespoons Sugar syrup and 1 tablespoon rum.
Stage 3 - 5 min.
With a brush, drench each slice with this syrup.
Stage 4 - 8 min.
Spread a good layer of almond cream.
Stage 5 - 3 min.
Scatter with 2 tablespoons flaked almonds.
Stage 6 - 3 min.
And sprinkle with 2 tablespoons icing sugar.
Stage 7 - 20 min.
Put in the oven for about 20 minutes, until slices are light brown on top and almond cream well risen.
Stage 8 - 5 min.
Leave to cool before serving.
Remarks
For a softer dessert you can remove crusts from brioche slices before adding syrup, this will allow you to cook longer without the crust browning too much, like in these photos.
Don't hesitate to use thicker slices, in which case add syrup to both sides.
A dessert suggestion: serve warm, with a vanilla ice-cream.
Don't hesitate to use thicker slices, in which case add syrup to both sides.
A dessert suggestion: serve warm, with a vanilla ice-cream.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,874 Kcal or 7,846 Kj | 43 gr | 168 gr | 110 gr |
| 94 % | 16 % | 16 % | 17 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 568 Kcal or 2,378 Kj | 13 gr | 51 gr | 33 gr |
| 28 % | 5 % | 5 % | 5 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 468 Kcal or 1,959 Kj | 11 gr | 42 gr | 28 gr |
| 23 % | 4 % | 4 % | 4 % |
How much will it cost?
- For 4 people : 2.64 €
- Per person : 0.66 €
Source
Home made, but after a Gaston Lenôtre recipe.More recipes?
This recipe uses (among others) | Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Apple amandine tarts from Brélès, Epiphany galette, Tarte Bourdaloue, Pear tart with almond cream, Mini almond-morello tarts, ... All |
 | Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Pavlova, Fruit coulis (fruit purée), Peach and mint salad , How to glaze a tart , Strawberry sorbet, ... All |
| Flaked almonds: You can check-out other recipes which use it, like for example: Brioche royale, Little apple turnovers with almonds and raisins, Broad bean salad with Parmesan, Génoise (Genoa sponge), Moist cereal bars, ... All |
| Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Almond cream or frangipane, Crust for tea, Coconut tuiles, Royal icing, ... All |
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