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King's Brioche with Almond Cream
A fluffy brioche in the style of a king cake, filled with a silky almond cream. Ideal for Epiphany, breakfast, or a decadent brunch. The recipe includes two rises, a homemade almond cream, and a honey glaze for perfect shine.
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Cost Breakdown
Critical Success Points
- • Yeast hydration
- • Incorporation of butter and complete kneading
- • First rise until doubled in volume
- • Achieving a smooth almond cream without lumps
- • Arranging the pieces without them touching
- • Second rise before baking
- • Baking at 180 °C until perfect golden color
Safety Warnings
- • Be careful with hot milk to avoid burns
- • Handle raw eggs carefully to avoid salmonella risk
- • Use a sharp knife for cutting
- • Wear gloves or an oven mitt when handling the hot oven
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