Ingredients
For
60
servings
1 kg flour
600 g eggs
125 g sugar
22 g salt
30 g yeast
600 g Debic Incorporation Butter Cake
50 g milk
500 g sugar
350 g water
50 g almonds
50 g water
125 g icing sugar
10 g orange blossom water
25 g Cointreau® 60% vol
4 g orange zest
400 g icing sugar
400 g almond powder
400 g Debic Incorporation Butter Crème
20 g corn starch
240 g eggs
10 g rum
400 g crème patissière
Preparation
Mix everything together except the butter.
Once the dough is smooth and soft, gradually add the cold butter (which has been cut into cubes).
Leave to ferment until it has doubled in volume.
End the fermentation and leave to rest in the refrigerator until the next day (approximately 12-15 hours).
Make a syrup using the sugar and water.
At the same time, mix the almonds with the water, icing sugar and orange blossom water.
When the mixture is finished, add the Cointreau®.
Add to the syrup and bring to the boil.
Mix the butter with the icing sugar, almond powder and corn starch.
Add the eggs, and then add the rum.
At the time of use, add the almond cream to the crème patissière and mix.
Assembly
Bake 250 g of brioche dough in tube-shaped aluminium moulds at 175°C for 25 minutes.
Cut into slices (2 cm thick), dip in the almond syrup, leave to drain on a wire rack and then freeze.
Apply a layer of almond cream on top and sprinkle with a few sliced almonds and icing sugar.
Bake at 210°C for approx. 12-15 minutes.
Finishing touch
Decorate with icing sugar.
