Bostock Recipes
BOSTOCK
This French pastry is similar to French toast, only it's easier to pull off when feeding a crowd and offers a sweet, crisp surprise with its caramelized frangipane top crust. Martha made this recipe on Martha Bakes episode 605.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- Make the simple syrup: In a small pot, combine sugar, 1/2 cup water, and vanilla bean; cook over medium-high heat, stirring, until sugar dissolves, about 2 minutes.
- Make the frangipane: In bowl of a food processor, combine almonds and sugar and process until finely ground. Add butter, egg, flour, rum, salt, and almond extract, and process until frangipane is smooth.
- Assemble the bostock: Slice brioche into eight 1-inch-thick slices. Brush both sides of each slice with simple syrup; place on prepared baking sheet. Spread each top evenly with 1 tablespoon jam and then 3 tablespoons frangipane.
- Bake until golden brown, 13 to 15 minutes. Sprinkle with sliced almonds and dust with confectioners' sugar before serving.
FIG AND WALNUT BOSTOCK
Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add the nutty and sugary French pastry bostock to the list.
Provided by Kristen Murray
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant, 8.10 minutes; let cool. Pulse in a food processor until finely ground.
- Using an electric mixer on high speed, beat butter and honey until light and fluffy, about 4 minutes. Mix in egg, then flour, baking powder, salt, and walnuts just to blend.
- Preheat oven to 350°. Whisk eggs and 1 teaspoon water in a small bowl and brush 1 side of brioche slices with egg wash. Place on a rimmed baking sheet and spread each slice with about 2 tablespoons walnut creme. Top with figs, cut side up. Brush figs with butter and drizzle with honey.
- Bake bostock until edges are golden brown and figs look softened and juicy, 20.25 minutes. Transfer baking sheet to a wire rack and let bostock cool.
- Dust with powdered sugar just before serving.
BLUEBERRY BOSTOCK
Say hello to your new favourite breakfast! A cross between French toast and an almond croissant, we've used blueberries, but you can top it with any fruit
Provided by Cassie Best
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a baking tray with parchment. Put the caster sugar and 3 tbsp water in a small saucepan, and add the lemon zest. Bring to a simmer, bubble for a minute until the sugar has dissolved, then set aside to cool a little.
- To make the frangipane, beat the butter and sugar together for a few minutes with an electric whisk. Add the ground almonds, flour, almond extract and egg, and beat for another minute until well combined.
- Lay the slices of bread on the tray, then brush the syrup over each slice until it's used up. Divide the frangipane between the slices of brioche and spread right to the edges. Put a handful of blueberries in the centre of each piece, then press as many flaked almonds around the edge of each piece as you can make stick.
- Bake for 25-30 mins until the frangipane is golden brown. Cool for at least 10 mins before eating, then serve with a spoonful of crème fraîche, if you like.
Nutrition Facts : Calories 637 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.9 milligram of sodium
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BOSTOCK {BRIOCHE WITH ALMONDS} - BAREFEET IN THE KITCHEN
2021-02-16 Bostock Recipe {Brioche with Almonds} Preheat the oven to 400°F. Make the frangipane by combining the almond meal, sugar, butter, …
From barefeetinthekitchen.com
5/5 (1)Total Time 34 minsServings 8Calories 278 per serving
From barefeetinthekitchen.com
5/5 (1)Total Time 34 minsServings 8Calories 278 per serving
- Preheat the oven to 400°F. Make the frangipane by combining the almond meal, sugar, butter, egg, and almond extract in a medium-size mixing bowl. Stir to combine. Spread the sliced bread across a large metal baking sheet.
- Warm the jam in the microwave or on the stovetop and stir until smooth and runny. Using a pastry brush, spread a thin layer of jam on each slice of bread.
- Using a cookie scoop or large spoon, divide the frangipane generously over the slices of bread. 3 tablespoons (1 1/2 cookie scoops worth) topped each piece perfectly. Use a knife to spread evenly across each piece. Sprinkle with almonds.
- Bake for 12-14 minutes, until the top is puffy and lightly toasted. Remove from the oven and sprinkle generously with powdered sugar.
BOSTOCK - DAVID LEBOVITZ
2021-01-18 1/2-3/4 cup (40-60g) sliced almonds. powdered sugar. In a small saucepan, heat the 1 1/2 tablespoons of sugar with the water, stirring until the sugar is dissolved. Remove from …
From davidlebovitz.com
Servings 6Category Dessert
From davidlebovitz.com
Servings 6Category Dessert
- In a small saucepan, heat the 1 1/2 tablespoons of sugar with the water, stirring until the sugar is dissolved. Remove from heat and add the liquor and a few drops of orange flower water, if using.
- Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper (or leave it unlined) and place the slices of bread on it.
- In the bowl of a stand mixer fitted with the paddle attachment, or by hand in a medium bowl with a spatula, beat the almond paste with the remaining 2 tablespoons of sugar, the eggs, and a few drops of almond extract, if using, at medium-high speed until smooth. But avoid whipping it up; mix it just until most of the lumps are removed. (A few little ones won't matter.)
- Brush each slice of bread generously with the syrup, enough so it saturates the bread all the way through. Spread each piece of bread with the almond topping then sprinkle sliced almonds over the top.
BOSTOCK (BRIOCHE AUX AMANDES) - MON PETIT FOUR®
2020-01-04 Preheat the oven to 400°F (200°F). Line a baking sheet with a sheet of parchment paper. Prepare the frangipane: To a medium bowl, add the almond meal/flour, sugar, butter, …
From monpetitfour.com
5/5 (1)Total Time 27 minsCategory BreakfastCalories 558 per serving
From monpetitfour.com
5/5 (1)Total Time 27 minsCategory BreakfastCalories 558 per serving
- Prepare the frangipane: To a medium bowl, add the almond meal/flour, sugar, butter, and almond extract. Mix everything together with a rubber spatula until combined. Add in the egg, then mix until incorporated well. Temporarily set aside.
- Warm the jam in the microwave or a small saucepan until hot and runny. Use a pastry brush or a butter knife to spread the jam onto both sides of each brioche slice. Place the brioche slices onto your prepared baking sheet.
- Use a spoon to scoop the frangipane onto the tops of each brioche slice, using the back of the spoon to spread a thick, even layer. Sprinkle the tops with shaved almonds.
BOSTOCK WITH LEMON AND ALMONDS | THE REAL FRENCH TOAST
2018-04-23 Place racks in the upper and lower thirds of your oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Arrange the brioche slices evenly …
From wellplated.com
5/5 (4)Calories 421 per servingCategory Breakfast
From wellplated.com
5/5 (4)Calories 421 per servingCategory Breakfast
- Place racks in the upper and lower thirds of your oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Arrange the brioche slices evenly between the two pans, leaving at least 2 inches between each.
- In a small saucepan over medium heat, combine the water and 1/2 cup granulated sugar. Heat and stir until the sugar dissolves completely, 1 to 2 minutes. Stir in the lemon juice. With a pastry brush, brush the liquid liberally on both sides of the brioche. You want it good and soaked. Set aside while you assemble the rest of the recipe.
- To make the frangipane, place the remaining 1/2 cup granulated sugar and 2 teaspoons lemon zest in a medium bowl. With your fingers, work the zest into the sugar until it is fragrant and moist. Add the almond meal, butter, egg, almond extract, and salt. With a fork, mix until the ingredients are evenly combined, switching to a rubber spatula partway through. This will take some patience but is well worth it.
- With a spoon, scoop the frangipane onto the brioche slices and, with the back of the spoon, spread it into an even layer, ensuring that you cover each slice all the way to the edge. Sprinkle the sliced almonds over the tops.
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HOW TO MAKE BOSTOCK, A NUTTY FRENCH PASTRY, USING LEFTOVER CAKE OR ...
2021-12-20 Step 1. Make the syrup: In a small saucepan over high heat, combine the water and sugar. Stir until the sugar dissolves, about 1 minute. Remove from the heat and stir in the orange blossom water ...
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2020-02-23 A bostock, or brioche aux amandes, is a French pastry made up of day-old brioche bread with a creamy, frangipane topping. The brioche is brushed with simple syrup before it's topped with almond pastry cream and sliced almonds -- perfect for breakfast or brunch. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
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Bake in the preheated oven for about 15 - 20 minutes or until the almond cream is firm and lightly browned and the bottom of the brioche is golden brown. Remove from oven, place on a wire rack, and let cool. Serve warm or at room temperature. Dust with powdered sugar before serving. Makes about 12 Almond Brioche Toast.
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BEST BOSTOCK & CLASSIC STRAWBERRY JAM RECIPES | FOOD …
2016-10-18 Step 1. Preheat the oven to 350 ºF (180 ºC) and line a baking tray with parchment paper. Step 2. In a mixing bowl, cream the butter and sugar together by hand. Beat in the egg and extracts and stir in the ground almonds. Set aside. Step 3. Lay the slices of toasted bread onto the prepared baking tray. Spread each generously with strawberry jam.
From foodnetwork.ca
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BOSTOCK: THE LESSER-KNOWN FRENCH PASTRY | HARRY & DAVID …
Cool syrup to room temperature. Meanwhile, in a small bowl, mix almond flour, all-purpose flour, and cornstarch. In a medium bowl, using an electric hand mixer, beat 1/2 cup granulated sugar and butter for 3 minutes, or until light and fluffy. Add egg and almond extract and beat until blended. Add flour mixture and beat until just blended.
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QUICK AND EASY BOSTOCK WITH STRAWBERRY JAM AND OLD …
Directions. Preheat the oven to 350 °F (180 °C) and line a baking tray with parchment paper. In a mixing bowl, cream the butter and sugar together by hand. Beat in the egg and extracts and stir in the ground almonds. Set aside.
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2022-05-05 How to Make Strawberry Almond Bostock Pastry. STEP 1: Cut two large croissants in half and place onto a baking sheet. Preheat the oven to 400℉/205℃. STEP 2: Prepare the frangipane by beating together the butter and powdered sugar, then add the almond lfour, flour, and salt and mix on low.
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This recipe can be prepared in advance and stored refrigerated for up to one month. Frangipane1/4 cup unsalted butter, softened1/4 cup sugar, divided3/4 cups almond flour*1 egg1 teaspoons lemon zest1/2 teaspoon vanilla extract1/2 teaspoon dark rum (optional) 3 teaspoons all-purpose flourWith a food processor or mixer, cream butter with 1 tablespoon of the sugar. …
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BOSTOCK IS THE BEST THING SINCE SLICED BREAD | TASTE
2019-09-27 Bostock—pronounced “BOH-stock”—isn’t a cornerstone of most pastry cases in America, but it should be. The sweet is simple in construction and defiantly French: a piece of stale brioche is soaked in simple syrup, topped off with a layer of frangipane, or almond cream, and finished with a flourish of sliced almonds, baked around 350 degrees, and often dusted …
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Instructions Checklist. Step 1. Cut loaf into 8 slices. Arrange on a tray, cover lightly with paper towels and let stand overnight. Or, if in a rush, place slices on a baking sheet. Bake in a 300° oven, 10 to 15 minutes, turning once. Advertisement. Step 2. Prepare frangipane: Coarsely chop toasted almonds in a food processor.
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2018-05-01 Bostock. Preheat the oven to 400 degrees F. Arrange the brioche toasts on a baking sheet. Using a pastry brush, thoroughly soak the toasts with the syrup until they are very moist. Spread with a thin layer of jam. Follow with a thicker layer of almond cream.
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2018-06-08 In a food processor, combine the almonds and sugar and grind until smooth and almost creamy. Add in the butter, egg yolk, and vanilla/almond extract, and blend until combined. Now, you can assemble. Preheat oven to 375F, and place your brioche slices on a baking sheet topped with a wire rack. Brush all of the slices generously with your ...
From thebakingfairy.net
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BOSTOCK (“SYRUP-SOAKED, FRANGIPANE-TOPPED, CRISPY-EDGED ODE TO ...
2011-12-13 Sara Kate Gillingham, on her amazing website The Kitchn described the Bostock as a “syrup-soaked, frangipane-topped, crispy-edged ode to breakfast glory.” I’d say it’s a little bit like a really good almond croissant that’s come back to life in a dense, round, but still equally delicious and almost otherworldly good new existence.
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2014-08-30 Get the recipe: Fig and Walnut Bostock. SUBSCRIBE . Get unlimited recipes from Bon Appétit & Epicurious for just $40 $30. SUBSCRIBE . Explore Bon Appétit Weekend Brunch. SUBSCRIBE
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Bostock is a crunchy, old-fashioned breakfast pastry, the happy offspring of French toast, and an almond croissant. It's rumored to have its roots in Normandy. Bostock was created as a way of using up day-old brioche. It’s popular and easy to find in France. The brioche is soaked in syrup or spread with marmalade, smeared generously with an almond cream (or even a frangipane), …
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MAPLE BLUEBERRY BOSTOCK WITH BLUEBERRY JAM, ALMONDS AND MAPLE …
Preheat your oven to 350F and lightly coat a baking sheet with non-stick cooking spray. For the simple syrup, combine the maple syrup, almond extract, and water in a small bowl. Whisk well to combine and set aside. For the maple frangipane, cream the butter, maple sugar, and maple syrup together in a bowl until smooth.
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BOSTOCK RECIPE | KATOM BLOG
Bostock Recipe. Let us then make Bostock, as if there were such a thing as leftover brioche! Ingredients. For the Syrup 1/4 cup water 1/4 cup sugar 1 tsp orange blossom water 1/4 cup orange juice Zest of 1 orange 2 tbsp orange liqueur, like Cointreau, or elderflower liqueur, like St. Germain. For the Almond Cream 1 3/4 cups sliced almonds 1/2 cup sugar Pinch salt 2 large …
From katom.com
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TAMAL RAY’S RECIPE FOR BRIOCHE BOSTOCK | BAKING | THE GUARDIAN
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BOSTOCK | FOOD THINKERS BY BREVILLE
Our Bostock is made from toasted brioche bread soaked with an orange-infused syrup, spread with jam and almond cream, topped with sliced almonds, and baked. It is a close relative of the frangipane croissant. At Tartine, we make extra brioche to supply our bostock production. It is the perfect pastry to enjoy with a café au lait or a pot of ...
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THE ULTIMATE BREAKFAST PASTRY – BOSTOCK | URBNSPICE
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From pinterest.ca
From pinterest.ca
ALMOND BUTTER BOSTOCK RECIPE - SERIOUS EATS
2020-05-07 Bostock is a traditional French recipe which transforms day-old brioche into something nutty and wonderful. Sort of how we Americans make french toast, only more French and without the eggs. Its strong almond flavor pairs really well with coffee, tea, and hot chocolate. This is a fairly straightforward recipe that doesn't require a lot of ...
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2010-10-07 Move over french toast! We’ve got a new favorite Saturday morning treat. It’s this syrup-soaked, frangipane-topped, crispy-edged ode to breakfast glory called bostock.Given that it’s base is a buttery day-old brioche roll sliced into thick portions, bostock is already pretty rich to begin with. But then it gets soaked in an almond simple syrup and spread generously with …
From thekitchn.com
From thekitchn.com
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