Efrat's Notebook

Brioche with Almond Cream Filling Draft

A buttery brioche that rests overnight in the fridge, folded around an almond cream with rum and baked in a muffin pan.

  • Prep45 min
  • Cook20 min
  • Total1 hr 5 min
  • Makes10 individual brioches
  • KashrutDairy

What you need

Amount:10

Dough

Almond cream filling

Egg wash

How I make it

Dough

  1. Knead all the dough ingredients except the butter for about 5 minutes.

  2. Add the butter gradually until it is absorbed into the dough. Knead for 5 more minutes.

  3. Cover and refrigerate overnight.

Filling

  1. Process all the filling ingredients in a food processor into a smooth paste and keep it in the fridge.

Shaping and baking

  1. Divide the dough into 10 pieces and roll each one into a rectangle. Spread each rectangle with filling.

  2. Fold the edges of the rectangle in, then fold it lengthwise and then crosswise.

  3. Place each folded piece in a cup of a muffin pan.

  4. Let rise for about 30 minutes, until doubled.

  5. Preheat the oven to 350°F (180°C). Brush the brioches with the egg and bake for 20 minutes.

Source: ChefEf (chefef.com)