Mean Chefs Twice Baked Brioche Recipes

MEAN CHEF'S TWICE-BAKED BRIOCHE

Steps:

• Bake a brioche loaf according to directions (can use old previously frozen brioche or croissants).
• Trim crust from all sides and top of brioche (not bottom).
• Cut loaf into thick slices (much like the shape of a thick biscotti) so that they will stand up on a sheetpan.
• For syrup: Put all ingredients into a sauce pan, boil over meduim heat for 1 minute to dissolve the sugar, cool completely and discard vanilla pod.
• Can be kept for a week refrigerated.
• For the Cream: Working at low speed in mixer fitted with the paddle attachment, beat butter, almonds, and almond paste together until creamy.
• Add eggs one at a time and mix until fully blended.
• Add flour and mix for another minute.
• Fold in almond extract.
• Can be kept refrigerated for 3 days.
• Preheat oven to 325.
• Set a cooling rack over a sheetpan to be used for draining the syrup soaked pieces.
• Line another sheetpan with parchment for baking.
• One by one submerge the brioche slices into the soaking syrup, making sure that they are well moistened.
• Place each slice onto rack to drain.
• As soon as the last slice has been soaked, begin working on the first slice that you submerged.
• Spread a thin layer of the almond cream over the top and sides of each slice.
• Place the coated slices standing on the uncoated bottom on the parchment lined sheetpan.
• Press sliced almonds into cream on the top of each slice.
• Bake for about 20 minutes, untilthe cream is golden brown.
• Cool.
• Dust with powdered sugar before serving.