If you’re an almond lover like me, this recipe is for you!
Bostock is a common breakfast pastry you can find in french bakeries, it’s a way to use the brioche that hasn’t been sold. Instead of throwing it away, the dry brioche is soaked in a syrup – usually rum or orange blossom flavored – and garnished with almond cream and sliced almonds. In some bakeries, the same process is done with croissants.
If you’re looking for a brioche recipe, I just published a brioche mousseline one.
- 4 brioche slices 1 inch thick
- ½ cup sliced almonds
- ⅓ cup water 75 ml
- ⅓ cup sugar 75 g
- 1 tbsp rum or any other liquor, flavor you like – to taste
- ¼ cup butter 50 g – room temperature
- 4 tbsp sugar 50 g
- ½ cup almond flour 50 g
- 1.5 tbsp AP flour 15 g
- 1 egg 50 g – room temperature
Start by making the syrup,
combine the water and the sugar in a pot, bring to a boil on medium heat. When the sugar is completely dissolved, remove from the stove and add the rum. Leave on the side.
Then, do the almond cream
You can either make it by hand or use a stand-up mixer with the paddle attachment.
Cream the butter with the sugar until light and fluffy, then add the almond flour along with the AP flour. Mix until combined and add the egg. Whip for a couple of minutes.
Garnish the bostocks
Preheat the oven up to 350°F.
Place the slices of brioche on a baking sheet lined with parchment paper.
Brush the syrup into the brioche, it needs to be well soaked – you can also dip the brioche straight into the syrup.
Spread the almond cream on top and sprinkle with sliced almonds.
Bake for about 25 minutes.
Enjoy the baked almond cream brioche, warm, with a berry jam, or some whipped cream!