By Nicolas Boussin - Maxime Guérin

Recipe Almond Carousel

To make this dish

Ingredient list

  • Brioche
    375 g bread flour (T45)
    125 g T55 flour
    15 g yeast
    15 g salt
    50 g sugar
    250 g eggs
    100 g eggs
    350 g Lescure Unsalted 500g butter Roll 82% fat
  • Soaking Syrup
    900 g water
    250 g sugar
    100 g rum
  • Almond Cream
    300 g butter
    300 g sugar
    300 g ground almonds
    300 g eggs
    10 g vanilla extract
    3 g orange blossom
    5 g flaked almonds
  • Croissant Dough
    835 g T55 flour
    835 g T45 flour
    65 g yeast
    860 g milk
    30 g salt
    140 g sugar
    165 g Lescure Unsalted 250g butter Roll 82% fat
    1 kg Unsalted 1kg butter Sheet 84% fat

The recipe, step by step

  1. 01


    Chill all the ingredients the night before. Knead the flours, yeast, salt and sugar with the eggs (1) on the lowest speed setting for 5 minutes. Knead on the second lowest speed setting, gradually adding the eggs (2) for 20 minutes. When the dough slaps against the sides, add the butter. Leave to rise for 1 hour at room temperature. Knock back and then refrigerate overnight.

    Roll out a 60 x 40 cm piece of pastry to 2.5 mm. Leave to rise and bake in the oven at 170°C.

    Chef's Tip

    Vous pouvez bien sûr utiliser des brioches anciennes tranchées et imbibées avec le sirop.

  2. 02

    Soaking Syrup

    Soak the brioche sheet with the warm syrup and place in the freezer.

  3. 03

    Almond Cream

    Mix the butter and sugar and then the ground almonds and eggs. Next add the vanilla extract and the orange blossom water.

    Cut out 7 cm-diameter brioche circles and pipe 30g of almond cream on top. Sprinkle with 5g of flaked almonds and place in the freezer.

  4. 04

    Croissant Dough

    Mix together the plain and strong flours, salt, sugar and butter (cut into pieces), and the yeast which has been mixed together with the milk.

    Knead on the lowest speed setting for 5 minutes, then for 3 minutes on the second lowest speed setting.

    Roll into a ball and let it rise for one hour. Knock back the dough and chill. Using the butter sheet, carry out a double turn then a single turn. Leave to rest in the refrigerator.

    Pass through the dough sheeter at 3 mm thickness and cut out strips measuring 2 x 30 cm.

    Arrange these strips in silicone moulds (Flexipan® Florentins Mould (ref. 112)) around the mould and on the edge.

    Leave to rise at 26°C for 2 hours and then insert the frozen brioche immediately before baking.

    Bake at 170°C for 17 minutes.