What is Bostock pastry?
Do you know Bostock pastry? It's the British version of French toast: sliced brioche dipped in orange blossom syrup, almond cream, and peeled almonds, all toasted in the oven, and this is perhaps one of the most delicious and savory breakfasts you've ever tried!
This delicious French pastry is a staple in French homes, and it is an absolute treat for breakfast pastry or dessert, this more sophisticated type of French toast is widely used in the Anglo-Saxon countries. It is a bit like an almond croissant, but it's easier to make! It allows you to use leftover brioche or leftover white bread, so there is no waste.
How do I use brioche Bostock tastes?
If you have some a day old brioche in the fridge, and you wanted to get rid of them or have a way to use them, now you can use them to make Bostock bakery or brioche aux amandes, it's a recipe like recycling leftovers, don't be surprised, it means reusing stale bread, There is a recipe for milk bread, did you know it? So, it looks like it, but this recipe is made with thick brioche.
Bostock, or brioche aux amandes, is considered one of the best breakfast pastries. It consists of brioche bread with a creamy layer of frangipane, which is called almond cream, frangipane cream is also used as the primary filling for an almond croissant, and it consists of sugar, butter, almond extract, and eggs, we mix it quickly in an electric mixer Then we spread it on slices of brioche and decorate it with sliced almonds.
We'll talk later in an article about how do you store frangipane, Now here is how to prepare Bostock pastry:
Bostock pastry recipe (frangipane brioche)
Preparation time: 15 minutes
Cooking time: 15 minutes
Difficulty: Easy
Ingredients
The remains of a brioche (brioche slices.)
- You should take the brioche out of the fridge
For the almond cream:
- 50 g of soft butter.
- 50 g of icing sugar
- 50 g of ground almonds
- 5 g of cornstarch
- 1 egg
- 50 g of flaked almonds
- Little icing sugar for the finish
For the syrup flavored with orange blossom:
- 150 g of water
- 100 g of sugar
- 20 g of ground almonds
- 15 g of orange blossom or lemon water
- Little cinnamon if you want
Preparation of the almond cream:
In a bowl, mix the soft butter with the back of a spoon until you get the smooth and oily consistency.
Then incorporate the following ingredients, taking care to mix well between them: icing sugar, ground almonds, cornstarch, and egg.
Pour the almond cream obtained into a pocket fitted with a plain nozzle and reserve in the refrigerator until use.
NB: This cream is also used to garnish your puff pastry; if you have too much cream, prepared the rest in boxes or small buttered lunch tartlet molds filled with a third of this base of tarts previously dark with shortbread dough or broken, then bake in a medium oven 160 ° C.
Preparation of syrup flavored with orange blossom:
In a saucepan over low heat and continuously bring the water, sugar, and ground almonds to a boil.
Please remove it from the heat and add the orange blossom water.
And up, the simple syrup ready to use.
Baking and finishing
Preheat the oven to room temperature 180 degrees.
Cut the top of the brioches then cut out thick slices 1.5 cm thick.
Dip them one by one in the still-hot syrup so that they soak well.
Drain them on a grid under which you will have placed a collecting dish.
Place them as you go on a baking sheet lined with parchment paper, syrup coated side up,
distribute the almond cream evenly with a pastry bag, sprinkle with slivered almonds and bake at 180 °, just to brown. Sprinkle with icing sugar and enjoy.
Assemble the Bostock pastry; they are now ready to be eaten.
Are Bostock pastries sold in bakeries?
The answer is no in our time, despite the delicious and tasty Bostock, and many people love it, and although it is high in almonds, this recipe cannot be served in the bakery or cafeterias or appear. It is not considered a soft dish on the menus because it is made of stale brioche, and customers will not be happy when buying yesterday's risotto.
The Bostock pastry recipe is only made at home, and a group of mothers who don't like to waste food, so they use the brioche, which has been in the fridge for a long time, and serves it with frangipane cream for their family at breakfast.
Bostock pastry history
I admit that I had never heard of this viennoiserie before seeing it in French patisseries. It is true that this recipe with the name of English origin only appeared in France in the mid-1930s and that today, it is rarely found except in a few Palaces or large Houses. The Bostock started as a sophisticated variation on French toast. It is prevalent in the Anglo-Saxon countries where it is called "French Toast."
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