The French Toast You’ve Never Heard Of

RECIPE COURTESY OF PERI MALSOM

Running out of ideas for delicious treats to surprise your friends and family with over the holidays? If you’re looking to whip up a treat that is both delicious and comforting, look no further than this recipe for almond brioche. Straight from the cookbook of Peri Malsom, owner of Cj’s Patisserie right here in Aberdeen, this recipe will provide a little bit of Parisian air to your dinner table. Once you’re done cooking, don’t forget to stop by their bakery for more delicious French-themed treats and desserts! // Photo by Nick Malsom

ALMOND CREAM
INGREDIENTS
– 3/4 cup butter
– 3/4 cup Almond flour
– 3/4 cup powdered sugar
– 1 tsp pastry cream poster (substitute vanilla pudding if needed)
– 2 1/2 whole eggs

DIRECTIONS
1. Cream butter with almond flour, pastry cream poster, and powdered sugar until smooth and lighter in color.
2. Gradually add eggs.
3. Use right away or store in fridge. 

ALMOND SYRUP
INGREDIENTS
– 1 cup water
– 1 cup sugar
– 5 tsp almond flour
– 5 tsp sugar
– 1 tsp almond extract

DIRECTIONS
1. Boil water and 1 cup of sugar.
2. Pour over Almond flour and 5 tsp sugar.
3. In a double boiler, add almond extract and let infuse with mixture for 15 minutes
4. Let cool.

RASPBERRY SAUCE
INGREDIENTS
– 1 package fresh or frozen raspberries
– 1 cup sugar

DIRECTIONS
1. Over medium heat combine sugar and raspberries
2. Stir frequently until a thick bubbly boil
3. Cool in refrigerator with cellophane touches the top of the raspberry sauce.

ALMOND BRIOCHE
DIRECTIONS
1. Cut brioche loaf into 1″ slices (available at CJ’s)
2. Warm Almond Syrup to 95 degrees, dip slices and let drip on a greased wire rack over a sheet pan to remove excess syrup.
3. Spread layer of Almond Cream onto each slice, 1/8″ thick.
4. Sprinkle with sliced almonds and powdered sugar and drizzle with raspberry sauce.
5. Bake 450 degrees on a nonstick baking sheet until golden brown.
6. Let cook, dust baked slices with powdered sugar and enjoy.