Brioche, Pompadour
- 1/2 pound butter
- 10 eggs, unbeaten
- 1 pound sifted flour (4 cups)
- 1 ounce yeast
- 2 tablespoons water
- 1/8 teaspoon salt
- 1 cup cream
- 1 tablespoon orange extract
- 6 tablespoons sugar
- 2 oranges, grated peel only
- 1/3 pound Jordan almonds, blanched
Work butter until it has a creamy consistency and light; add 1 egg and 1 tablespoon flour, mix well; add another such combination, and another, etc., until eggs are flour are all used. Soften yeast with water; add salt, cream, sugar, orange extract and peel. Combine the two mixtures. Butter 2 medium-sized pie pans, sprinkle the bottom of each with the almonds, cut in julienne; pour the dough into molds until just over half full; place in warm place to rise up. When almost double in bulk, bake 50-60 minutes in oven at 375°F. When cooled, delicately sprinkle with confectioner's sugar. Serves 6 to 8.
Submitted by May 31, 2009
17 min
60 min
77 min