Brioches aux Amandes

Almond Brioche

Another week-end, another brioche experiment ! What can I say, I am still in the brioche honeymoon phase :)

This time I prepped a big batch with more whole wheat flour. It ups the fiber content and lowers my guilt :) If you refer back to the original brioche recipe, I used 2.5 cups of whole wheat and 5 cups of white flour, basically a 1:2 ratio.

A big portion of the batch went into more chocolate buns for a belated Halloween party at the neighbors. Fun party, great costumes ! I was a barcode for Low-Fat Milk. Imagine a white T-shirt with a huge barcode on it...yeah, I could have done better...moving on...

I had some leftover dough that was sitting in the fridge. I flattened it with a rolling pin then with my fingers (dough was sticking to the rolling pin). I had made a thick almond cream earlier (see recipe below) which I applied generously on the top of the dough. I then cut the dough into smaller rectangles, and rolled each one using the cream as "glue". When they bake they slowly unfurl as they fluff, leaving a baked almond crust on top. Exciting ! I placed each rolls on a buttered baking sheet and baked them at 350F for 30 minutes.

You get your typical brioche with a light almond taste. You can also add almond slices on top for decoration. Or drizzle some hot chocolate like they do on chocolate croissants. Or leave them plain and eat them fast :)

Enjoy my friends !

Almond cream recipe:

melt half a stick of butter and mix with 2 eggs and 3 table spoons of sugar. Add 3/4 cups of almond flour (Bob's Red Mill), a pinch of salt, almond extract to taste, and mix until homogeneous. You can change the consistency from fluid to thick by varying the almond flour content.