Info  Note: The ads, button or link will not print

Almond Brioche Toast Recipe

Almond Brioche Toast: Preheat your oven to 350 degrees F (180 degrees C). Butter or line a baking sheet with parchment paper.

Sugar Syrup: In a small saucepan bring the water and sugar to a boil. Boil until the sugar has completely dissolved. Remove from heat, let the syrup cool to room temperature and then stir in the rum. Can be made a week or two in advance. Just cover and store in the refrigerator.

Almond Cream: In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer) beat the butter until smooth and creamy. Add the sugar and beat until light and fluffy (about 1-2 minutes). Beat in the egg and vanilla extract. Then beat in the ground almonds, flour, and salt. Can be used right away or it can be made a few days in advance. Just cover and store in the refrigerator. It can also be frozen.

Assemble: Using a pastry brush, brush the both the top and bottom of each slice of brioche with the sugar syrup. Then take about 2 tablespoons (30 grams) of almond cream (I use an ice cream scoop) and spread it onto one side of each slice of brioche. Then sprinkle with shaved almonds, pressing lightly so the almonds stick to the cream. (Can be assembled and stored in the refrigerator overnight or they can be frozen for one month.)

Bake in the preheated oven for about 15 - 20 minutes or until the almond cream on the top of each Brioche is firm and lightly browned. Remove from oven, place on a wire rack, and let cool. Serve warm or at room temperature. Dust with powdered sugar before serving.

Makes about 12 Almond Brioche Toast.

Almond Brioche Toast:

12 - one inch (2.5 cm) thick slices of Brioche (homemade or store bought)

Sugar Syrup:

1/2 cup (120 grams) water

1/2 cup (100 grams) granulated white sugar

2 tablespoons (20 grams) Rum or Grand Marnier (optional)

Almond Cream (Frangipane)

1/2 cup (113 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg (50 grams without shell), at room temperature

1/2 teaspoon (2 grams) pure vanilla extract

1 cup (115 grams) ground almonds

3 1/2 tablespoons (30 grams) all purpose flour

1/8 teaspoon salt

Garnish:

Shaved almonds