Brioche slices with almond cream


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.
221 K 3.9/5 (27 reviews)
Grade this recipe:
Keywords:
Last modified on: June 13th 2013
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 30 min.
Resting: 5 min.
Cooking: 20 min.
All in all: 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 7 min.
Brioche slices with almond cream
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.

Stage 2 - 3 min.
Brioche slices with almond cream
Mix 4 tablespoons sugar syrup and 1 tablespoon rum.

Stage 3 - 5 min.
Brioche slices with almond cream
With a brush, drench each slice with this syrup.

Stage 4 - 8 min.
Brioche slices with almond cream
Spread a good layer of almond cream.

Stage 5 - 3 min.
Brioche slices with almond cream
Scatter with 2 tablespoons flakeds almonds.

Stage 6 - 3 min.
Brioche slices with almond cream
And sprinkle with 2 tablespoons icing sugar.

Stage 7 - 20 min.
Brioche slices with almond cream
Put in the oven for about 20 minutes, until slices are light brown on top and almond cream well risen.

Stage 8 - 5 min.
Brioche slices with almond cream
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.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made, but after a Gaston Lenôtre recipe.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 RDI=50 %1,110 RDI=110 %590 RDI=90 %3,840 RDI=190 %16,100 RDI: 190 %
Per 100 g40 RDI=10 %340 RDI=30 %180 RDI=30 %1,170 RDI=60 %4,880 RDI: 60 %
Per person30 RDI=10 %280 RDI=30 %150 RDI=20 %960 RDI=50 %4,020 RDI: 50 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, Nuts, egg
How much will it cost?
  • For 4 people : 2.80 €
  • Per person : 0.70 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Guacamole
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
November 26th 2011311 K4.1 1 hour 25 min.
How to prepare an avocado
How to prepare an avocado
Here is how to get from an avocado only the flesh of the fruit.
January 9th 2010205 K 14 15 min.
How to prepare a bain-marie
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning.
July 5th 2013522 K5 7 min.
Poire Belle Hélène
Poire Belle Hélène
Poire Belle Hélène is a fairly simple cold dessert. The pears are poached in a vanilla-flavoured syrup, then served on top of vanilla ice cream with hot chocolate sauce poured over.
November 22th 202387 K4.7 20 min.
Eggs with mayonnaise
Eggs with mayonnaise
Simply known as "œufs-mayo" in French bistros, these hard-boiled eggs are garnished with mayonnaise and are best served with sharply flavoured crudités to balance their creaminess. For this recipe, I have chosen a salad of grated carrot with shallot.
October 5th 201479 K5 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page