ALMOND BRIOCHE (IN THE STYLE OF ALMOND CROISSANT)

Here in France we have a really great pastry, the almond croissants ! Those are croissants filled and covered with almond cream, spread with flaked almonds and then baked a second time. I have to admit that for me it's far to be the most graceful pastry ever, because the croissants lose a bit of their original form (they become quite flat and shapeless) but believe me they taste really really good !

Recently I found out a recipe of a brioche made in the style of those almond croissants, what a stroke of genius !!!! Of course, as I adore brioche and almond croissant, I really had to give it a try ! :D

It's made with leftovers of brioche, so I already made a brioche for this purpose.

We need :

- Some slices of brioche (a brioche from 1 or 2 days before)

- Some flaked almonds

For the almond cream (adapt quantities according to the amount of brioche) :

- 50 gr butter at room temperature

- 50 gr sugar

- 50 ground almonds

- 1 little whole egg (or half a big one)

- 10 gr all purpose flour

For the syrup :

- 30 gr sugar

- 10 cl water

- 1 or 2 tbsp rum

Prepare the syrup : boil the water with the sugar until the sugar completely dissolved, remove from heat and add the rum and leave to cold.

Mix the butter, the sugar, the ground almond, egg and flour.

Soak the slices of brioche in the syrup (or use a brush in each sides of the slices). Then, put them on the oven tray covered with greaseproof paper. Now spread some almond cream over each slices of brioche. Spread a layer of flaked almonds pressing them on the cream.

Put in a preheated oven (medium heat) until the cream get a nice brown color (about 10~15 min)

Let cool down and sprinkle the brioche with icing sugar, then enjoy!

the almond cream...