i always try to remind myself there are no rules in cooking...only the rules of science. early on doing pastry i learned that when a recipe calls for water that water can mean a multitude of things. juices, purees, infusions and so on. in making the caramelized brioche by soaking it in an almond syrup i decided to make the syrup from the juices leftover out of making the sous vide apple confit. it was an intense apple syrup with a hint of almond. after about 20 minutes in the oven, the sugars caramelized, the brioche had an outer crispiness while the interior was creamy with the flavor of apples and almonds. i would love to go into a pastry shop and buy a dozen of these.
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