Saint Genix Brioche

Name: Saint Genix Brioche (Brioche de Saint Genix)
Yield: 6 to 8 servings
Cuisine: French
Ingredients: 2 tablespoons sugar; 3 tablespoons milk; ½ teaspoon salt or less, to taste; 1 teaspoon pure vanilla extract; 18 almonds, peeled; ½ cup sugar; 3 tablespoons water; ½ cup soft unsalted butter plus 1 tablespoon; 1 envelope active dry yeast; 3 tablespoons cornstarch; 3 cups unsifted all-purpose flour; ½ tablespoon unsalted butter; ½ teaspoon red food coloring; 1 teaspoon orange flower water; 3 eggs, beaten

Brioche de Saint Genix

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

First you must prepare the red pralines unless you do not mind not having the red color sticking to the cake, in which case you can purchase some excellent French or British pralines (Crabtree and Evelyn) and use them in their light brown robe. The taste is identical.

Ingredients

For the Pralines

18 almonds, peeled
3 tablespoons water
½ cup

Europe
France
Dessert
Mediterranean
Vegetarian
Savoie

Method

Lightly toast the almonds in a preheated 325°F oven 10 minutes so they are very pale and very dry; cool them. In a superclean stainless steel skillet, combine the water, sugar, vanilla, and red food coloring. Bring to a boil and cook to the hard crack stage; add the almonds and toss them into the sugar very quickly to coat them as evenly as possible. The sugar syrup may crystallize; this is no