Twice Baked Chocolate Almond Brioche


If you have never had twice baked brioche, you are in for a real treat.  It's easy to make and tastes as if purchased at a pastisserie  

I wanted to recreate this delicious treat and had been playing around with different flavors and recipes.  I had a few slices cooling.  My daughter came home and sliced off a small piece.  She looked me and said, "where did you get this pastry and I want to eat it everyday?"  

Ya.  It's that good.



If you are lucky enough to have a bakery that makes fabulous brioche, this recipe will be a snap.

Unfortunately the best brioche I can purchase is 90 miles away.  So I had to bake my own.  I used the brioche recipe on this blog called Pain Brioche.

 

To make the twice baked brioche you will need:

1 loaf Brioche, sliced into 1 to 1 1/2-inch slices

For the Syrup:
1 1/2 cups sugar
1 cup water
1/2 cup fresh orange juice
1 vanilla bean or 1 teaspoon vanilla

For the Frangipane:
8 oz almond paste at room temperature (not marzipan or almond filling)
1/2 cup butter, softened
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon almond extract
2 large eggs
3 tablespoons flour

1 cup sliced sliced almonds
1 cup semi-sweet chocolate, chopped
Confectioners sugar


In a small saucepan add 1 1/2 cups sugar.


Add 1 cup water.


and 1 cup fresh squeezed (preferred) orange juice.


Scrape the seeds and pulp from the vanilla bean and add to the pan.



Stir until the sugar dissolves then bring to a boil and simmer for 1 minute.


Remove from the heat and pour into a bowl to cool.  Set aside.

Note:  The syrup can be made a day in advance.  Wahoo.  Just refrigerate until ready to use.


To make the frangipane:

Place 1/2 cup soften butter in a mixing bowl.


Add almond paste.  If you want to use fabulous almond paste, make your own.  It is so easy and very inexpensive to make.  I have a recipe for almond paste here on this blog.

I like to crumble it up.


Mix until smooth.


Add 3 tablespoons of sugar.


1/2 teaspoon salt.


1/4 teaspoon almond extract and 2 eggs.


Beat until smooth.

Add 3 tablespoons flour (forgot to picture).  Mix until smooth.



Frangipane can be made a day in advance and refrigerated.

Remember to bring it to room temperature because it needs to be spreadable and soft.


Dip each slice of brioche into orange syrup.




Place on a wire rack.

It's a good idea to place the wire rack over a parchment lined baking sheet.  This makes for easy clean up.


I'm using a very nice couverture chocolate. I would have preferred the chocolate to be above 70% cocoa solids, but this is very nice chocolate and melts like a dream.

I have never used chocolate chips, but I'm sure you can, if you must.


Chop the chocolate as fine as you can.  Pulsing in a food processor would be a good idea.


Spread each syrup dipped slice of brioche with approximately 2 tablespoons of frangipane.



Top with chopped chocolate.


and sliced almonds.


Gently press into the frangipan.


Carefully lift onto a parchment lined baking sheet.

I say carefully because the slice becomes heavy and delicate once dipped and iced.

Bake in a preheated oven for 20 minutes.


Remove from oven.


Place on a wire rack to cool.  The bottoms will be sticky from the syrup.  I like to let them sit for a few hours.  This makes them easy to handle.


Once cooled or just before serving dust with confectioners sugar.

I have frozen the brioche at this point with great success.  Thaw at room temperature or warm in a 300 F degree oven for a few minutes before serving.  I like to snarf 'em down at room temp.






Twice Baked Chocolate Almond Brioche

1 loaf Brioche, sliced into 1 to 1 1/2-inch slices

For the Syrup:
1 1/2 cups sugar
1 cup water
1/2 cup fresh orange juice
1 vanilla bean or 1 teaspoon vanilla

For the Frangipane:
8 oz almond paste at room temperature (not marzipan or almond filling)
1/2 cup butter, softened
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon almond extract
2 large eggs
3 tablespoons flour

1 cup sliced sliced almonds
1 cup semi-sweet chocolate, chopped
Confectioners sugar

To make the syrup:  In a small sauce pan combine the sugar, water and orange juice.  Split vanilla bean and scrape seeds and pulp into the pan along with the pod.  Bring to a boil, stirring until sugar dissolves.  Boil syrup for 1 minute; remove from heat and remove the pod.  Cool completely.

To make the frangipane:  In a mixing bowl, blend the butter and almond paste until creamy. Mix in sugar, salt and almond extract.  Add eggs and beat until smooth.  Mix in flour.  

To assemble: Place a wire rack over a parchment lined baking sheet.   Dip each slice of bread in orange syrup.  Place on a wire rack. Once bread slices have drained excess syrup, take each slice one at a time and place on a parchment lined baking sheet and spread with approximately 2 tablespoons of frangipane.  Repeat until all slices have been spread with frangipane.  Sprinkle with chopped chocolate and almond slices.  Gently press into frangipane.  Place in a preheated 325 degree F oven and bake for 20 minutes.  Remove from oven and place each slice on a wire rack to cool.  Dust with confectioners sugar just before serving.  Makes 10 -12 slices.  

Syrup and Frangipane can be made a day in advance.  Refrigerate.  Bring frangipane to room temperature to soften.

No comments:

Post a Comment