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
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 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.
Using a pastry brush, brush 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 is firm and lightly browned
and the bottom of the brioche is golden brown. 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
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