Bostock, aka Twice-Baked Almond Brioche

Bostocks are day-old brioche slices that have been soaked in syrup and then generously topped with almond cream and almond slices. They’re unassuming in appearance, but pack a delightful punch. Upon baking, the almond cream caramelizes to create a crackling, crispy layer, the syrup keeps the crumbs moist, and the result is a pastry that is flavourful, fragrant and full of fun textures. It’s also very sweet and rich, the perfect toast for the sweet tooth. I know that they don’t look like much in photos, but trust me, they are incredible. (My mom and aunt loved it so much that they made it for themselves a week later!) I liked serving it with a dollop of whipped cream, but for a more colourful plate you can add berries and other pretty fruits.

Bostock (Almond Brioche)

Servings: 6-8 slices
Difficulty: easy
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BOSTOCK_4 — The key here is to use slightly stale brioche so the interior soaks up the syrup without becoming too soggy. The syrup and frangipane were adapted from the Tartine No.3 book and they will make enough to top 6-8 slices of stale brioche.

INGREDIENTS

6-8 slices of brioche
Simple syrup (I made a pistachio syrup)
2 cups of frangipane
1 cup of sliced almonds
Powdered sugar

PREPARATION

PISTACHIO* SYRUP

1 cup of water
1/4 cup of sugar
2 tablespoons of honey
3 tablespoons of pistachio syrup (I used the Amoretti brand), optional*

Combine all the ingredients in a saucepan and bring to a boil. Simmer over medium heat until the sugar dissolves and the mixture reduces. Set aside and it let cool as you prepare the frangipane.

ALMOND FRANGIPANE

1 cup of powdered sugar
1/2 cup of unsalted butter, room temperature
1/2 cup of chopped almonds
1 large egg, room temperate
1 egg yolk, room temperature
1 tablespoon + 1 teaspoon of corn starch
Pinch of salt
Lemon zest

In a medium bowl, cream the butter and sugar until it light and fluffy. Add the almonds, eggs, cornstarch, salt, and lemon zest and mix until all ingredients are evenly incorporated. The mixture can be made ahead and will keep for up to 2 days refrigerated.

ASSEMBLY

Preheat oven to 350 C.

Arrange the brioche toasts on a baking sheet and brush with syrup until they are moist. Spread each toast with a 1/4-inch thick layer of frangipane. Top with slivered almonds.

Bake for 15 to 20 minutes until a deep golden brown. Transfer to a wire rack and let cool. Dust with powdered sugar before serving!

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