For the Brioche Dough

Ingredients Preparation
  • 85g
    whole milk
  • 13g
  • 97g
    pastry flour
  • 11g
  • 64g
  • 550g
    bread flour
  • 356g
    whole eggs
  • 340g
  1. Mix all the ingredients (except the butter) for 5 minutes at slow speed.
  2. Mix on second speed until the dough is elastic.
  3. Add half of the butter in slow speed.
  4. Add the rest of the butter in second speed.
  5. Place the dough in a bowl. Cover with plastic film at room temperature and let it double the volume.
  6. Press out the first gasses and place the dough in the cooler overnight.
  7. Roll out dough and cut to desired shape.
  8. Let proof in proofer for 2-3 hours at 80O F
  9. Bake at 3600 F until golden color. Remove and let cool.

For the Almond Cream

Ingredients Preparation
  • 205g
  • 2g
  • 205g
  • 123g
    whole eggs
  • 8g
    pastry cream powder
  • 205g
  1. Cream the butter with the salt.
  2. Add the sugar and the eggs.
  3. Then the powders and flour.
  4. Set aside.

For the syrup for bostock

Ingredients Preparation
  • 717g
    cold water
  • 286g
  • 430g
  • 8g
  • 57g
  1. Boil the water and sugar
  2. Add the orgeat syrup, almond extract and orange blossom water.
  3. Set aside.

For the assembly

  1. Slice/use cookie cutter to desired shape.
  2. Soak brioche in syrup. Remove.
  3. Spread almond cream and top with almond slices.
  4. Bake at 3600 F for approximately 8 minutes or until almond slices have a golden color.

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