Orange Blossom & Almond Brioche

Place all the ingredients except the butter in the bowl of
a mixer. Knead for 5 minutes at the lowest speed setting.
Turn the speed up one setting and knead for a further
7 minutes, then incorporate the butter on the lower speed
until the dough is smooth. The temperature of the dough
should be approx. 75°F (25°C).
Leave to mature for 30 minutes at room temperature.

Using the paddle attachment in a food processor, soften
the almond paste, incorporating the egg whites and
orange blossom water as you go. Store in the refrigerator.

Mix the ingredients together.

Bring the water, sugar and vanilla paste to a boil.
Then, add the orange blossom water.
Store in the refrigerator.

Assembly and finishing

Make the brioche dough and leave it to rise in the
refrigerator for at least 12 hours at 35°F (3°C).
Roast the whole almonds at 300°F (150°C) for 20 minutes.
Chop roughly and set aside. Prepare the almond paste
filling, then arrange 30g in 4cm diameter circles. Freeze.
Weigh three 20g pieces of brioche dough for the braids.
Shape three 30cm long strands, make the braid, then
wrap around a 4cm diameter circle. Leave it to rise
at 85°F (29°C) for at least 1 hour 30 minutes with the
almond paste filling in the center. Leave at 40°F (4°C)
for 10 minutes. Glaze. Sprinkle the filling with ground
roasted almonds.
Bake the brioches for 11 minutes at 355°F (180°C). Take
them out of the oven, soak them in the syrup, then put
them back in the oven to bake for 1 minute.
Sprinkle with decorative snow then place the Cantonese
almonds on the brioches.

Brioche to share:

Make the brioche dough and leave it to rise in the
refrigerator for at least 12 hours at 35°F (3°C).
Roast the whole almonds at 300°F (150°C) for 20 minutes.
Chop them coarsely and set aside. Prepare the almond
paste filling, arrange 180g in 8cm diameter rings. Freeze.
Weigh three 120g pieces of brioche dough for the braids.
Shape three 50cm long strands, make the braid, then
wrap it around an 8cm ring. Leave it to rise at 85°F (29°C)
for at least 1 hour 30 minutes with the almond paste filling
in the center.
Leave at 40°F (4°C) for 10 minutes. Glaze. Sprinkle the
filling with ground roasted almonds.
Bake the large brioches for 15 minutes at 320° (160°C).
Take the brioches out of the oven, soak them in the syrup,
then put them back in the oven for 2 minutes. Sprinkle
with decorative snow then place the Cantonese almonds
on the brioches.