The Pétrin

You can prepare the syrup of oranges in advance: it will keep a week to cover in the refrigerator.

Preparation of almond cream

Work in butter cream with a wooden spoon, an electric mixer or the robot with the sheet. Add crumbled almond paste and almond powder and beat until the mixture is homogenous and creamy.
Add eggs one at a time, mixing well after each addition to incorporate completely.
Add flour, mix for 1 or 2 min and then incorporate the almond extract.

The almond cream can be made up to 3 days in advance and kept wrapped well in the refrigerator.

Preheat oven th. 5-6 (160 ° C). Prepare a baking sheet lined with parchment paper for cooking and another with a grid placed over it to drain the slices of brioche.

Cut the brioche into slices 1 to 2 cm wide and cut the crust on the surface so that it is flat.
Pour the orange syrup in a bowl or a plate digs deep enough one by one and then soak the slices of brioche in the turning so that they are soaked all sides. Place the soaked slices as on the grid placed on the baking sheet to drain and remove the excess syrup.

Once all the slices soaked, spreading the cream of almonds in thin layer (starting with the first installment) on the surface and edges and then lay on the baking sheet. Squeeze a few slivered almonds and then do the same with all the slices of brioche.

Oven and bake 20 to 25 min or the time that the almond cream has a golden brown color. Cool on rack. Sprinkle with icing sugar before serving and accompany here as thick cream sauce or caramel.

Source: Adapted from Baking With Julia: Based on the PBS Series Hosted by Julia Child by Dorie Greenspan

DBers dear, I know I'm one day late but June was not a nice month for me especially when my mom was at the hospital. I had so many ideas that came to my mind when I first discovered this month challenge (challenge awesome, thank you and Annemarie Jasmine) but then I felt very discouraged and I even thought I would make it. But last Thursday, I realized that I had some cherries and some rhubarb in my freezer and that they both would certainly make a delicious jam and I already knew that both fruits are perfect with almonds. Jam done on Thursday, and frangipane crust done on Friday, tarts eaten on Saturday and a few to be saved shooted today!
So here are my Bakewell tarts and bite: we loved them!

Preparation of almond cream (frangipane)

Work the soft butter, cut into small pieces in a bowl or a bowl with a wooden spoon or sheet of the robot to give it texture ointment. Add icing sugar and beat vigorously until mixture is Palisse and sparkling.
Add eggs one by one, mixing and incorporating well after each addition: the addition of eggs causes a disruption of the dough (as in chou pastry) but the "curd" of the dough is quite normal.
Add almond extract, stir 30 sec and then gradually incorporate the almond powder and flour, mixing as to obtain a smooth cream and pale yellow to look a little lumpy.
This cream can be prepared in advance, keep covered with a film food cool.

Assembly

Sortit sweet dough several minutes before making the pie to give it time to ease (over the dough is chilled for a long time, more time will be long).

Preheat oven th. 6-7 (200 ° C).

Place the dough on a lightly flour work. Roll the rolling pin to a thickness of 0.5 cm and always the center and spreading to the periphery.
For a 23 cm pie, spreading it into a disc of at least 5 cm longer than the size of the mold. For tarts, cut out rounds with a diameter greater mussels chosen (tarts or muffins). Transfer the batter into the (s) mold (s), remove excess dough and then place in freezer for 15 min.

Just before putting out the mold and spread a little jam at the bottom (the amount depends on the taste of each). Cover with the almond cream up to 1 mm from the edge making sure to keep a regular surface then bake and cook 30-40 minutes for a large pie and 20-25 minutes for mini-tarts.
Five minutes before the end of cooking, add some sliced almonds on the pies and finish cooking the pie is cooked to the point when the dough is golden on all its surface and almond cream has a golden brown color with a look a little spongy.

Allow to cool before unmould taste and accompanied by crème fraiche or whipped, cream anglaise or a ball of ice.

Pour the dough on a baking sheet covered with oiled parchment paper and shape it roughly into a rectangle 15 cm x 20 cm, slightly lubricate the surface and cover with film or food placed in a plastic bag. Refrigerate overnight or at least 4 h.

The next day, pour the dough (which should not really have inflated) on the work surface lightly flour. Divided according to the desired shape here, I chose to make a bun-head (1 piece of approximately 550g) and a brioche Nanterre (5 pieces of 110g). Start by shaping each piece into a ball.

• for brioche parisienne

Butter a mold to slightly brioche standard. Shape using the method already given here or by following the instructions in this video

• Brioche Nanterre for

Butter a mold slightly to cake 30 inches long. Shaping the 5 balls of dough into small bunches and place them side by side on the length of the mold (see photo).

Lightly oil the surface of the buns, cover loosely with film and let rise food 2:00 to 2:30 (or more if the dough has been refrigerated long time) or while the pulp and fill 3 / 4 of the mold.
Beat the egg of gold with a pinch of salt and brush gently brush the surface of the buns, but do not let the egg run over the sides. Let rise again for 30 to 40 minutes or as long as the dough reaches the top of the mold.

Preheat oven th. 6 (180 ° C). Gild again the buns, cut on the length brioche Nanterre with scissors dipped in the edge gilding, oven and bake 25 to 30 min (control release agents gently cooking a bun: by tapping the bottom, the sound must be hollow cake should be golden on any surface, including sides). Cool on rack before unmould.

Rich in eggs and fat, the brioche is best eaten the same day. If you rest, it will improve slightly toasted, recycled in a dessert (diplomat pudding etc. ..) or in a bi-baked way to growing almonds which I give the recipe a few days.

Susan, I send you my brioche for yeastspotting!