A kind of Swiss brioche with an almond cream (instead of the patissière cream and chocolate chips)
Ingredients :
- Brioche dough
- Almond cream
Brioche Dough :
I tried another brioche recipe today, using egg yolks instead of whole eggs.
- 200 gr flour
- 30 gr sugar
- 65 gr butter
- 50 ml milk
- 2 egg yolks
- 1 level tsp dry yeast
- 1 level tsp salt
Hydrate the yeast on a bit of the milk (previously warmed).
Heat up the remaining milk and melt the butter in it.
In a bowl blend together the flour, the sugar and salt. Make a well, add the yolks, the mixture milk/butter and finally the yeast. Mix until well combined and then knead for 10 minutes.
Leave to rise 1 hour and then place in the fridge for 2 hours at least.
Meanwhile, prepare the almond cream.
Almond Cream :
- 60 gr ground almonds
- 60 gr sugar
- 60 gr softened butter
- 1 egg
- 1 tbsp flour
- 1 tbsp dark rum (optional)
If you want you could make the ground almonds yourself using whole almonds.
So, plunge them in boiling water for 1 minute. Drain and peel them. Then, roast them in a frying pan 10 minutes, low heat, or in the oven 15 min until golden brown. (Roasting the almonds gives them a very good flavor)
Leave to cool down and chop them very finely in the blender.
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| the almonds are previously roasted, then chopped finely |
Gather all the ingredients and mix them together, reserve.
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| the almond cream |
Assembly :
Remove the brioche dough from the fridge and roll it out into a square (over a lightly floured worktop).
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| dough shapes into a square |
Spread the almond cream on half of the dough. Fold the dough in two covering the cream with the part of the dough without cream.
Then, cut into sections.
Place these sections on an oven tray covered with greaseproof paper and put in the preheated oven for 15 minutes, medium to high heat (with steam if possible). If you trust your oven, you can brush them before with a mixture of egg yolk and water. Otherwise, prefer to brush them after with a sugar syrup to get a shiny finishing (I made a mixture of water, icing sugar and rum).
Enjoy rather lukewarm.
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