1 1/2 cups baking flour
1 tsp dried instant yeast
2 Tbs caster sugar
1/8 tsp salt
1/2 warm milk
1 extra large egg
1 extra large egg yolk
50g butter (softened plus extra for greasing)
50g butter, chopped
1/4 cup caster sugar
3/4 cup flaked almonds
1 Tbs milk
1 Tbs Capilano Honey
Pastry cream filling
300mL thickened cream
1 cup milk
1 1/2 tsp vanilla paste
2/3 cup caster sugar
4 extra large egg yolks
1/4 cup cornflour
6 Tbs unsalted butter
1/3 cup granulated sugar
3 Tbs honey
2 Tbs heavy cream
1 1/2 cups sliced almonds
Two pinches of sea salt
Combine flour, yeast, caster sugar and salt in the large bowl of an electric mixer. Make a well in the centre. Add milk and eggs. Mix to combine using a wooden spoon.
Beat dough, using an electric mixer fitted with a dough hook on medium for approximately 8 minutes of until it feels smooth and elastic.
Add butter one tablespoon at a time, beating well between each tablespoon.
Place dough in a lightly greased bowl and cover with plastic wrap. Refrigerate for about 12 hours (overnight, or store for up to three days if making in advance.)
Grease and line base and side of a 21cm springform pan with baking paper.
Put pan on an ovenproof tray. Place dough onto lightly floured bench and knead until smooth and seamless.
Place dough, smooth side up into prepared pan and press to cover base of the pan. Cover with plastic wrap and put in a warm place for one hour.
Preheat oven to 170 C.
Meanwhile, make the topping by placing all topping ingredients in a medium saucepan and stir until butter melts and mixture starts to simmer. Remove from heat and set aside.
Make pastry cream by placing cream, milk and vanilla paste in a medium saucepan. Bring almost to the boil and then remove from heat.
Place caster sugar, egg yolks, and cornflour in a bowl and beat with an electric mixer until thick and pale.
Gradually beat cream mixture into egg mixture. Pour into a clean saucepan and place over medium heat. Stir constantly with a wooden spoon so that as sauce thickens, it does not stick completely.
Boil for 1 minute, then transfer to a bowl and cover surface of pastry cream with plastic wrap and set aside to cool.
Gently spread almond topping over dough. Bake for 25 minutes or until topping is golden brown and brioche is cooked. Top of cake may rise unevenly.
Test to see if cooked by inserting a skewer into the centre of brioche and remove. If it comes out clean, it is finished. Be sure to cool the cake still in the pan.
Once cooled, remove the brioche cake from pan and using a serrated knife, cut it in half horizontally so you may create a cream layer. Place base of cake back in a spring form pan.
Beat pastry cream until smooth and spread evenly over base of brioche cake layer. Gently place top layer over pastry cream. Refrigerate until set - up to two hours.
For almond decoration:
In a medium saucepan over medium heat, heat butter, sugar, honey, cream and salt until butter melts. Bring to a simmer and boil for 3-5 minutes, until mixture appears darker (light beige), stirring frequently. Stir in the almonds. Resulting mixture will be quite thick.
Set it aside to cool slightly, then spread over top of cake and refrigerate to set completely.
Credits: Adapted from Capilano
Photo Credits: Capilano