Fluffy, delicately perfumed with rum and marked with an omnipresent powder almond and trimmed, this brioche, prepared like French toast and accompanied with a delicious scoop of vanilla ice cream, is to be tasted as a dessert or at snack time to step back into childhood.
Preparation: 15 min
Cooking: 40 min
For 4 persons
In a pan, create a syrup with 120 g of sugar and 25 cl of water.
Allow it to cool down and perfume it with the rum (optional).
Prepare the almond cream. Mix the soft butter, the powdered almonds,
the remaining sugar and the eggs until obtaining a homogenous cream.
Preheat the oven to 180°C (th.6)
Quickly dip each slice of stale brioche in the syrup and place on a cooking plaque covered with sulfurized paper. Spread almond cream on each slice and sprinkle with slivered almonds.
Bake during 15 to 20 minutes until the Bostock is nice and golden.
Also discover the vanilla fritters of Christophe Adam, the financiers cakes by Jacques Genin and the sugar brioche of Cyril Lignac.