Saturday, May 23, 2020

Almond Brioche

Almond Brioche



Almond Brioche
   --Adapted from Oh Crumb!

Ingredients:
  • 6 tablespoons butter
  • 1/3 cup granulated white sugar
  • 1/3 cup packed light brown sugar
  • 3/4 cup almond flour (from blanched almonds)
  • 2 tablespoons all purpose flour
  • 1 teaspoon cornstarch
  • 1 large egg
  • 1 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1 loaf brioche bread sliced into 12 slices
  • 1 cup (approx) sliced almonds, toasted
  • powdered sugar
Instructions:
  • Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  • In a stand mixer fitted with a whisk attachment, mix the butter with the white sugar and brown sugar until smooth. 
  • Add the almond flour and mix until incorporated.
  • Add cornstarch and flour and mix until incorporated.
  • Add egg and almond and vanilla extracts and mix on medium speed until completely incorporated.
  • Spread about 2-3 tablespoons of the almond cream onto each slice of brioche and place on the prepared pan.
  • Sprinkle about 2 tablespoons of sliced almonds evenly onto each slide and press lightly so almonds stick.
  • Bake at 350 degrees for about 12-14 minutes, or until almond cream is puffed.
  • Slide parchment onto a cooling rack and allow to cool for about 5 minutes before sprinkling with some powdered sugar.
  • Tastes best after cooled to room temperature.
  • Refrigerate any leftover almond cream and seal leftover almond brioche in an airtight container or zip top bag.
Makes 12 servings

Finished almond cream

I portioned the almond cream with a cookie scoop.







A little almond cream left over









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