Almond Cream

• 1.Gently melt the butter and then mix all the ingredients together.

COINTREAU Syrup

• 1. Boil water, sugar, and starch syrup.
  2. Once the syrup has cooled, add 'Cointreau 60%' and mix.

Brioche Bostock

• 1. Slice the slightly thawed brioche into 2cm thickness.
  2. Brush one side with Cointreau syrup.
  3. On the opposite side, spread a thick layer of almond cream and sprinkle almond slices.
  4. Bake at 170℃ in a convection oven or air fryer until it reaches an appropriate color. (12 minutes)