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.
181,6634.0/5 for 26 ratings
Grade this recipe: Last modified on: June 13th 2013
For 4 people, you will need:
- 0
2⁄3 cup Almond cream or frangipane - 1
4 tablespoons Sugar syrup - 2
1 tablespoon rum - 3
2 tablespoons flaked almonds - 4
2 tablespoons icing sugar
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:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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 % |
How much will it cost?
- For 4 people : 2.64 €
- Per person : 0.66 €
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: Apple amandine tarts from Brélès, Plum tart, Pear tart with almond cream, Apricot and almond cream tart, Rhubarb tart, ... All |
 | Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Framboisier, Peach and mint salad , Raspberry sorbet, Fruit salad, Individual charlottes with morello cherries, ... All |
| Flaked almonds: You can check-out other recipes which use it, like for example: Flaked almond tart, Génoise (Genoa sponge), Nanou's chocolate cake, Little apple turnovers with almonds and raisins, Traditional nutty choc-chip cookies, ... All |
| Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Paris-Brest, Armagnac marzipan, Almond cream or frangipane, Walnut paste, Hazelnut and orange cake, ... All |
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