King's Brioche with Almond Cream

Ingredients

• 500 g Wheat flour (type 45) (Sift before use)
• 60 g Granulated sugar (For the dough)
• 8 g Vanilla sugar (packet) (One packet)
• 5 g Salt (A pinch)
• 20 g Fresh yeast (Thawed if frozen)
• 250 ml Whole milk (Warm, about 35 °C)
• 2 pcs Eggs (At room temperature)
• 200 g Unsalted butter (100 g for the dough, 100 g for the almond cream, at room temperature)
• 100 g Unsalted butter (for the almond cream) (Soft, at room temperature)
• 100 g Granulated sugar (for the almond cream)
• 15 ml Rum (optional) (Adds flavor)
• 2 pcs Eggs (for the almond cream) (At room temperature)
• 150 g Almond meal (Without whole almonds)
• 1 pcs Bean (To hide in the almond cream)
• 1 pcs Egg (for glazing) (Beat lightly)
• 2 c. à soupe Pearl sugar (To sprinkle before baking)
• 1 c. à soupe Acacia honey (For shine after baking)

Instructions

1. Yeast hydration

   Heat the milk to about 35 °C (do not exceed 50 °C). Crumble the fresh yeast into the warm milk, stir gently and let rest for 10 minutes until it lightly foams.

   Time: PT10M

   Temperature: 35°C

2. Mix dry ingredients

   In the mixer bowl, add the flour, granulated sugar, vanilla sugar and salt. Mix quickly with the spatula.

   Time: PT2M

3. Incorporate liquid mixture and initial kneading

   Make a well in the center of the dry ingredients, pour in the yeast‑milk mixture and the two eggs. Knead on medium speed for 10 minutes until a homogeneous dough forms that releases from the bowl walls.

   Time: PT10M

4. Add butter and final kneading

   Add the soft butter cut into small cubes. Continue kneading for 15 minutes until the butter is fully incorporated and the dough is supple, elastic and does not stick to the hands.

   Time: PT15M

5. First rise

   Shape the dough into a ball, place it in a large bowl, cover with a clean kitchen towel and let rise for 1 h30 at room temperature until it doubles in size.

   Time: PT1H30M

6. Prepare almond cream

   In a bowl, work the unsalted butter with a spatula until a smooth paste forms. Add the sugar and mix. Incorporate the rum (optional). Add the two eggs one at a time, whisking between each addition. Finally, fold in the almond meal and mix until a homogeneous cream without lumps is achieved.

   Time: PT15M

7. Rest the almond cream

   Cover with plastic wrap, place the almond cream in the refrigerator for 1 h30 to 2 h to firm up.

   Time: PT1H30M

   Temperature: 4°C

8. Degas and refrigerate the dough

   After the first rise, degas the dough by gently pressing it, reshape into a ball, return it to the bowl, cover with plastic wrap and refrigerate for 1 hour.

   Time: PT1H

   Temperature: 4°C

9. Shape rectangle and second rest

   Remove the dough, roll it with a rolling pin into a rectangle about 30 × 30 cm. Spread the almond cream over the entire surface leaving a 1‑2 cm margin at the edges. Roll the dough onto itself to form a large log, then place it in the freezer for 15 minutes to ease slicing.

   Time: PT15M

   Temperature: 0°C

10. Cutting and arranging in the pan

    Cut the log into equal pieces with a sharp knife. Place the pieces, cut side down, into a 24 cm springform pan previously lined with parchment paper: six pieces around the perimeter and one in the center, leaving small gaps. Insert the bean into the almond cream of one piece and lightly cover with extra cream.

    Time: PT10M

11. Second rise and glazing

    Cover the pan with a clean kitchen towel and let rise for 1 h30 at room temperature until the brioche has puffed up well. Brush the surface with the beaten egg using a brush, avoiding the almond cream, then sprinkle with pearl sugar.

    Time: PT1H30M

12. Baking

    Preheat the oven to 180 °C with fan heat. Bake the brioche for 20 minutes until nicely golden.

    Time: PT20M

    Temperature: 180°C

13. Finishing and cooling

    After removing from the oven, lightly brush the brioche with acacia honey for shine. Let cool for 30 minutes in the pan before unmolding onto a rack.

    Time: PT30M

    Temperature: 25°C

Nutrition Facts

Calories

900

Protein

12 g

Carbohydrates

80 g

Fat

55 g

Fiber

5 g