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Prep 30 mins
Cook 20 mins
I adopted this recipe in Aug. 2006; it originally was posted by Mean Chef, who departed this site. Mean's comments: "This recipe is used to make use of leftover brioche or croissants."
- Bake a brioche loaf according to directions (can use old previously frozen brioche or croissants).
- Trim crust from all sides and top of brioche (not bottom).
- Cut loaf into thick slices (much like the shape of a thick biscotti) so that they will stand up on a sheetpan.
- For syrup: Put all ingredients into a sauce pan, boil over meduim heat for 1 minute to dissolve the sugar, cool completely and discard vanilla pod.
- Can be kept for a week refrigerated.
- For the Cream: Working at low speed in mixer fitted with the paddle attachment, beat butter, almonds, and almond paste together until creamy.
- Add eggs one at a time and mix until fully blended.
- Add flour and mix for another minute.
- Fold in almond extract.
- Can be kept refrigerated for 3 days.
- Preheat oven to 325.
- Set a cooling rack over a sheetpan to be used for draining the syrup soaked pieces.
- Line another sheetpan with parchment for baking.
- One by one submerge the brioche slices into the soaking syrup, making sure that they are well moistened.
- Place each slice onto rack to drain.
- As soon as the last slice has been soaked, begin working on the first slice that you submerged.
- Spread a thin layer of the almond cream over the top and sides of each slice.
- Place the coated slices standing on the uncoated bottom on the parchment lined sheetpan.
- Press sliced almonds into cream on the top of each slice.
- Bake for about 20 minutes, untilthe cream is golden brown.
- Dust with powdered sugar before serving.