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Brioche with almond syrup and almond cream

Breton brioche Almond syrup
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Ingredients

For 60 servings

Brioche

1 kg flour

600 g eggs

125 g sugar

22 g salt

30 g yeast

600 g Debic Incorporation Butter Cake

50 g milk

Almond syrup

500 g sugar

350 g water

50 g almonds

50 g water

125 g icing sugar

10 g orange blossom water

25 g Cointreau® 60% vol

4 g orange zest

Almond cream / frangipane

400 g icing sugar

400 g almond powder

400 g Debic Incorporation Butter Crème

20 g corn starch

240 g eggs

10 g rum

400 g crème patissière

Debic products used

5ec30000-66dc-6a13-a8f8-08d8f34e53bd

Debic Incorporation Butter Cake 4x2.5KG

  • Constant quality, throughout the year
  • Made from fresh dairy cream
  • A pleasant butter taste in your preparations
5ec30000-66dc-6a13-f9f5-08d8f34bb1b2

Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.

Preparation

Brioche

Mix everything together except the butter.

Once the dough is smooth and soft, gradually add the cold butter (which has been cut into cubes).

Leave to ferment until it has doubled in volume.

End the fermentation and leave to rest in the refrigerator until the next day (approximately 12-15 hours).

Almond syrup

Make a syrup using the sugar and water.

At the same time, mix the almonds with the water, icing sugar and orange blossom water.

When the mixture is finished, add the Cointreau®.

Add to the syrup and bring to the boil.

Almond cream / frangipane

Mix the butter with the icing sugar, almond powder and corn starch.

Add the eggs, and then add the rum.

At the time of use, add the almond cream to the crème patissière and mix.

Assembly

Bake 250 g of brioche dough in tube-shaped aluminium moulds at 175°C for 25 minutes.

Cut into slices (2 cm thick), dip in the almond syrup, leave to drain on a wire rack and then freeze.

Apply a layer of almond cream on top and sprinkle with a few sliced almonds and icing sugar.

Bake at 210°C for approx. 12-15 minutes.

Finishing touch

Decorate with icing sugar.

Recipe tags Breton brioche Almond syrup

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