← Nouns Cooking · French

Ingredients

• 8 slices thick slices (2 cm) of day-old brioche
• 120 ml orange juice
• 60 ml Water
• 50 g sugar (for the syrup)
• 100 g Butter, softened
• 100 g caster sugar (for the almond cream)
• 100 g Ground almonds
• 1 Eggs
• 1 tbsp plain flour
• ¼ tsp Almond extract (optional)
• 1 orange, zest finely grated
• 4 tbsp Orange marmalade (optional)
• 40 g flaked almonds
• 1 tbsp icing sugar, to dust

Method

1. Heat the oven to 180°C (160°C fan, 350°F) and line a large baking tray. Simmer the orange juice, water and 50 g sugar for 2 min until the sugar dissolves, then cool slightly.
2. For the almond cream, beat the butter and 100 g sugar until creamy, then beat in the ground almonds, egg, flour, orange zest and almond extract until smooth.
3. Lay the brioche slices on the tray and brush or spoon the syrup over them until well moistened but not falling apart.
4. Spread each slice thinly with marmalade, if using, then with a thick layer of almond cream right to the edges. Scatter generously with flaked almonds.
5. Bake for 15–20 min, until the almond cream is puffed and golden and the almonds are toasted. Cool for 5 min, dust with icing sugar and serve warm.

Tips

• Contains almonds (tree nuts) and egg.
• Stale brioche is ideal; fresh brioche can be dried in a low oven for 10 min first.

Sources

Written in our own words after cross-checking these recipes:

Serious Eats David Lebovitz