Centuries ago, people didn’t know that the heart was what pumped blood through the body’s circulatory system. However, they did know that the heart beats faster when a person is excited or upset. For this reason, it was believed that the heart was the center of our feelings. Thus, the heart become the quintessential symbol of love.
In commemoration of Valentine’s Day, Zorra of Kochtopf is hosting a special blogging event, A Heart for Your Valentine . She has challenged all of us to romance the special person in our lives with a homemade “edible heart”. Deciding what to make was tough. Valentine’s Day is all about chocolate, chocolate and more chocolate. I’m married to a man who doesn’t like chocolate. Not only that, he doesn’t really care much for sweets at all, so coming up with an “edible heart” that he would enjoy was a challenge all on its own. What would be the point of making a special edible Valentine for someone if they won’t eat it?
I still had a huge hunk of brioche dough leftover from my attempt at making doughnuts , taking up space in the fridge, so I thought I would do something with that. I consulted the Artisan Bread in Five Minutes a Day cookbook again and found a recipe for Almond Brioche. Mr. SGCC loves bread, and brioche is a form of bread. That sounded great to me. I have a heart-shaped cake pan insert, so I thought I would try to bake the brioche inside the heart and see what happened.
Needless to say, Mr. SGCC loved it when I served it with his coffee this morning. And now, he has all day to pick me up a sparkly little something to thank me!
Happy Valentines Day!
1 1/2 pounds Brioche dough (recipe here )
Making the almond cream: Cream together the butter, almond paste, flour, egg, orange-flower water and almond extract in a food processor until smooth. Set aside.
**I used a heart-shaped insert, which I also greased and sugared and placed it inside of the cake pan.
Cut the chilled dough into 8 equal pieces. Place them in the prepared pan with the swirled egde facing up. Let the dough rest for 1 hour.
Preheat the oven at 350 degrees for 20 minutes.
Run a knife around the inside of the pan to release the brioche and invert it into a serving dish. Eat warm.