Hi everyone! I haven't posted here in ages, so I thought I'd write up one of my recent baking experiments. Bostock (sometimes referred to as twice-baked brioche) is a pastry I've thought a lot about but have somehow never made or eaten. Similar to a fruitier, brioche-based almond croissant, bostock typically consists of stale brioche that's been soaked in syrup, topped with frangipane and fruit, and baked. It's an easy, super flexible, and quick pastry that still feels really impressive. I decided to flavor mine with everything pink and red, (raspberries, redcurrants, and pink peppercorns) but this recipe is really easy to adjust to suit your preferences and what you have on hand. Feel free to swap the jam and fruit with just about anything and replace the pink pepper with any other seasonings or spices you like. Get wild with it! You won't be disappointed.
Ingredients
For the frangipane
-56g (half a stick) unsalted butter, at room temperature
-50g granulated sugar
-1 large egg, at room temperature
-50g almond flour
-a big pinch of salt
-1/4 tsp almond extract (optional)
For the syrup
-50g water
-50g honey
-A pinch of salt
For the pepper sugar
-25g granulated sugar
-¾ tsp pink peppercorns
For the bostock
-day old bread, such as brioche or challah, sliced into 6 ¾-inch slices
-about ¾ cup of raspberry jam
-about 1½ cups raspberries, strawberries, or redcurrants, or a mix
-sliced almonds, for topping
-powdered sugar, for dusting
Yield: 6 pastries
Instructions
- First, make the frangipane. In a medium bowl, beat together the butter and sugar with a spoon or flexible spatula until well combined. Add the egg and mix until fully blended in. Finally, mix in the almond flour, salt, and almond extract until the mixture forms a uniform, slightly loose paste. Set aside.
-To make the syrup, combine all the ingredients in a heatproof measuring cup, microwave for about 30 seconds or until warm, and stir until homogenous. Set aside.
-To make the pepper sugar, combine the sugar and peppercorns in a spice grinder or mortar and pestle and grind until the peppercorns are almost completely broken down into tiny pink flecks. Set aside.
–To assemble the pastries, heat your oven to 350f while you put everything together. Set the slices of bread on a parchment lined sheet pan and brush them generously on both sides with the honey syrup, using all of it. Next, spread 1-2 tablespoons of the jam onto each slice of bread. Divide the frangipane evenly between the bread slices and spread into an even layer, covering each slice fully. In a small bowl, toss together the pepper sugar and fruit and smush slightly with a fork. Top each slice of bread with a big spoonful of the fruit mixture. Finally, sprinkle on the sliced almonds. Bake for 25-30 minutes, until the frangipane is slightly puffed and browned on the edges, and the bottom of each bread slice is evenly golden brown. Let cool slightly, dust with powdered sugar, and serve.
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