Sure, we've heard of croissants and macarons, but bostock? It doesn't even sound French! It's the best French pastry we never heard of. What's really unbelievable about that is that bostock is probably the easiest to make. Almost as unbelievable as a nobody from Philly going 12 rounds with the champ. Well, thanks to @kendragroves, it's time to give bostock its million-to-one shot. Make it and see how it stacks up against your other breakfast-y pastries.
Bostock
6 servings
45 min.
Ingredients
6 slices brioche bread (1" thick) (challah will also work)
1 cup almond flour
6 tbsp. granulated sugar
1/8 tsp. salt
6 tbsp. unsalted butter, softened
1 egg 1 tbsp. heavy cream
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup seedless raspberry jam
1/2 cup thinly sliced almonds
Confectioners’ sugar
Instructions
Heat the oven to 350°F. Line a baking sheet with parchment paper.
Beat the almond flour, granulated sugar, salt, butter, egg, cream and vanilla and almond extracts with an electric mixer on medium-low until light and fluffy.
Place the bread on the baking sheet. Spread about 1 tbsp. jam on each slice. Pipe or spread about 1/4 cup butter mixture over the jam. Sprinkle with sliced almonds.
Bake for 15 minutes or until edges are golden brown.
Sprinkle with confectioners’ sugar.
Do I have to use raspberry jam?
Nope. We love the combo of almond and raspberry, but you can use whatever jam you like!
Any other notes?
Well, the original recipe (and most bostock recipes) calls for brushing the bread with almond syrup. We omitted that step, since it’s really only needed to revive stale bread, and we are using fresh. The jam adds flavor and moisture in one step.
If you still want to use the syrup, try this quick idea: stir 1/2 tsp. almond extract into about 1/3 cup store-bought simple syrup. Brush it onto the bread slices before adding the jam.
Nutrition Guide (per serving)
Calories 511, Total Fat 21 g, Carbs 69 g, Sugars 33 g, Protein 10 g, Sodium 1160 mg, Fiber 3.5 g
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