Remove the saucepan from the heat. Pour the whipping cream into the saucepan and stir to combine.
Place the saucepan over low heat. Let it boil for 5 minutes.
Remove from the heat pour the almonds and oil into the saucepan and stir to combine.
Let it cool before using.
When the brioche dough is ready, cut into 10 equal pieces and roll each piece into a ball.
Rest for 15 minutes before shaping.
Pat the dough into 9 cm round.
Brushed 10 of 9 x 3 cm pans with butter and line the side of the pans with baking paper.
Place the shaped dough into the prepared pan.
Cover and let it rise for 40 minutes.
Meanwhile, preheat an oven to 200℃.
Before baking, pour the almond topping the buns and spread to level it.
Bake in the 200℃ preheated oven for 18-20 minutes.
Let the brioche cool into the pans for 5 minutes.
Remove from the pan and drizzle the top of the brioche with the caramel from the pans.
Let the brioche cool completely before filling.
Cut the brioche and fill with the pastry cream.
Ready to enjoy!!
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