Praline Brioche Cake

By norsegal8

The first time I encountered brioche as a cake was at LeNotre's school in Plaisir, France. It was my favorite of all the cakes we makde during that intensive week of classes.
The cake is a study in contrasts - gossamer-soft brioche saturated with a refreshingly light rum syrup and encased by a rich, light, smooth praline buttercream. The nutty richness makes it especially suitable for cool weather occasions.

Ingredients

• SPECIAL EQUIPMENT NEEDED
• 2-inch high expandable flan ring and an 8-inch cardboard round. Or an 8-inch loose-bottom or springform pan fitted with cardboard rounds until the correct depth is obtained.
• Pastry bag and #22 star tube
• CAKE COMPONENTS
• 1 recipe La Brioche Cake trimmed to 7 inches by 1 1/2 inches to 1 3/4 inches
• 1 recipe Rum Syrup
• 1/2 recipe Praline Silk Meringue Buttercream or 1 recipe Creme Ivoire Praline
• 1/2 cup skinned and toasted hazelnuts. Reserve 24 whole nuts for the garnish and coarsely chop the remainder.

Preparation

Step 1

METHOD FOR ASSEMBLING CAKE
1. Place the broiche cake in a large pan and pour the syrup over it. Allow it to sit for 10 minutes or until the syrup is absorbed. Turn the brioche occasionally or use a bulb baster to to help it absorb as much syrup as possible.

2. Spread the cardboard round with a very thin layer of buttercream and place it in the bottom of the ring. If using a bottomless ring, set it on a baking sheet for support.

3. Using a small metal spatula, spread a thin layer of buttercream on the inside of the ring.

4. Slide the brioche into the ring and top with some buttercream. Use a long metal spatula to create a smooth top, allowing the blades to rest on the sides of the ring to create a very even surface.

5. Refrigerate for at least 30 minutes.

6. To unmold: Very briefly heat the sides of the ring or pan with a hairdryer on the hot setting or a hot, wet, towel.

7. Place the cake on top of a firm object alightly smaller in diameter than the bottom, such as a cannister. Pull the ring firmly down, away from the cake.

8. Gently press the chopped nuts on the sides, supporting the cake on the palm of one hand and tilting it slightly toward the other hand, cupped to hold the nuts.

9. Use the reserved whole hazelnuts to form a border, alternating with buttercream piped from a number 22 star tube to resemble hazelnuts.

10. Refrigerate up to 30 minutes before serving.