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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.

183K 26 4.0

Last modified on: June 13^th 2013

Keywords for this recipe:Brioche Almond cream Punch Syrup Rum

For 4 people, you will need:

0 150 g Almond cream or frangipane
1 4 tablespoons Sugar syrup
2 1 tablespoon rum
3 2 tablespoons flaked almonds
4 2 tablespoons icing sugar
Total weight: 330 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
29 min.	5 min.	20 min.	54 min.

At what time:

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Step by step recipe

Stage 1 - 7 min.

Brioche slices with almond cream : Photo of step #1

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 : Photo of step #2

Mix 4 tablespoons Sugar syrup and 1 tablespoon rum.

Stage 3 - 5 min.

Brioche slices with almond cream : Photo of step #3

With a brush, drench each slice with this syrup.

Stage 4 - 8 min.

Brioche slices with almond cream : Photo of step #4

Spread a good layer of almond cream.

Stage 5 - 3 min.

Brioche slices with almond cream : Photo of step #5

Scatter with 2 tablespoons flaked almonds.

Stage 6 - 3 min.

Brioche slices with almond cream : Photo of step #6

And sprinkle with 2 tablespoons icing sugar.

Stage 7 - 20 min.

Brioche slices with almond cream : Photo of step #7

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 : Photo of step #8

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
813 Kcal or 3,404 Kj	25 gr	117 gr	86 gr
41 %	10 %	11 %	13 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
246 Kcal or 1,030 Kj	8 gr	35 gr	26 gr
12 %	3 %	3 %	4 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
203 Kcal or 850 Kj	6 gr	29 gr	22 gr
10 %	2 %	3 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 2.64 €
Per person : 0.66 €

Change currency:

Note : These prices are only approximate.

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: Apricot and almond cream tart, Pear tart with almond cream, Rhubarb tart, Epiphany galette, Tarte Bourdaloue, ... All
	Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Toasted flaked almonds, Strawberry sorbet, Pear sorbet, Raspberry sorbet, Pavlova, ... All
	Flaked almonds: You can check-out other recipes which use it, like for example: Nougatine, Paris-Brest, Brioche royale, Almond tuiles, Nanou's chocolate cake, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Millefeuille, Crust for tea, Pink Reims biscuits, Paris-Brest, Gâteau Nantais, ... All

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