Classic Bostock Pastry is easy, fancy, and delicious! Rich brioche or croissants soaked in a sweet citrusy syrup, and baked with frangipane and sliced almonds on top. Perfect for a dinner party, and for a crowd too.EASY - Very easy recipe with impressive results! You can use homemade brioche (or croissants) for best results. However, store-bought, good quality brioche / croissants also work well for this recipe.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. You can switch between the measurement types using the toggle button near the ingredient list.
6slicesstale briochepreferably 1 - 1.5 inches thick. About 4 - 4.5 inch squares.
Almond topping
115gunsalted butter
100gwhite sugar
¼tspsea salt
1large egg
1tspvanilla
½tbsporange zestor 1 tsp orange extract
1tbspcognac
120galmond flour (ground almonds)
25gAP flour
Sliced almondsfor topping
Confectioner’s sugarfor dusting on top
Syrup
45gheavy cream
135gwater
150gwhite sugar
Pinchof salt
1tbsporange zestor 2 tsp orange extract
2tbspcognacor any other type of brandy, amaretto, or rum
Instructions
OPTIONAL - Making brown butter
Place the butter in a small saucepan and heat over medium high heat.
115 g unsalted butter
Stir to melt the butter, and then stir frequently until the milk solids start to separate.
The separated milk solids will caramelize and start to turn a deep golden color. Remove this from the heat and transfer the butter into a different bowl to let it cool down to room temperature.
Almond topping
Place the cooled brown butter (or softened regular butter) in a large bowl. Add the sugar and salt, and mix until the sugar and butter have creamed together to form a smooth paste.
115 g unsalted butter, 100 g white sugar, ¼ tsp sea salt
Add the egg, vanilla, orange zest, and cognac. Mix until well combined.
1 large egg, 1 tsp vanilla, ½ tbsp orange zest, 1 tbsp cognac
Add the almond flour and AP flour and fold them in to mix well. The almond topping is now ready to be used. Set aside until needed.
120 g almond flour (ground almonds), 25 g AP flour
Syrup
Place all the ingredients (except the cognac) in a saucepan.
45 g heavy cream, 135 g water, 150 g white sugar, Pinch of salt, 1 tbsp orange zest
Heat over medium heat, while stirring, to dissolve the sugar. Bring the syrup to a simmer, and let it simmer for 1 minute.
Remove from the heat and stir in the cognac. Set aside until needed. However, remember to warm it up slightly before brushing the bread slices with it since the warm syrup will soak into the bread better.
2 tbsp cognac
Assembly
Preheat the oven to 375°F / 190°C (conventional oven).
Line a half sheet baking sheet with parchment paper.
Place the 6 slices of brioche bread on the baking tray - about 6 per half sheet baking sheet.
6 slices stale brioche
Generously brush the warm syrup on the slices of bread. Make sure to brush the syrup on both sides of the bread slices until a good amount of the syrup has soaked into the bread.
Evenly spread or pipe the almond filling on top of the bread slices, making sure the layer is about ¾ cm thick.
Sprinkle the almond slices on top and gently press them in so that they stick.
Sliced almonds
Generously dust the surface with confectioner’s sugar.
Confectioner’s sugar
Bake in the preheated oven (in the middle rack) for 15 - 20 minutes or until the bottom of the pastry turns a golden brown in color. If the topping is browning too fast, place a foil on top.
Once the pastries have baked through, remove from the oven and let them cool slightly.
Dust with additional confectioner’s sugar and serve the bostock pastry warm or at room temperature.
Topped with salted caramel sauce OR chocolate sauce on top, but I think that might be a little too rich and sweet.
Storing for later
If you do make it ahead of time OR have leftovers – you can store it for the next day. Place the leftover pastries in an airtight container and keep them at room temperature for up to 24 hours in a cool place. Or in the fridge for up to 2 days. Please note, just like other pastries, bostock tastes best the same day it’s made. It’ll become stale the longer you keep it.