Stéphane Reynaud

Tresse aux Amandes

Almond Plait

Preparation info
    • Difficulty

      Easy

    • Ready in

      1 hr 5

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Butter 200 g
  • Sugar 200 g
  • Ground almonds

Method

  1. Melt the butter and mix it with the sugar and ground almonds. Add the eggs and mix it all together.
  2. Divide some brioche dough into three identically sized sausages, plait them and cover the intersections with the almond cream.
  3. Allow to rise, brush with egg yolk and cook as for the brioche.