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Bostock

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Bostock

Cuisine:French

Course:Dessert

15m prep 25m cook 40m ready

8 servings Bostock is brioche brushed with an orange-flavored syrup and apricot jam, then slathered with frangipane, an almond and butter filling. During baking, the frangipane becomes golden and crusty. It is an excellent treat for those who think brioche is not rich enough. Preheat the oven to 375°F.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • Eight ½- to ¾-inch-thick slices brioche (from 1 loaf)
  • 1
    • 1 ½ sticks (6 ounces) unsalted butter, softened
    • 1 cup sugar
    • ½ teaspoon almond extract
    • 2 large eggs
    • 1 ⅓ cups almond meal or flour
    • ⅔ cup all-purpose flour
    • ¼ teaspoon salt
    Sub-recipe steps
    1. Beat in a large bowl, or in a stand mixer with the paddle attachment, until fluffy: 1 ½ sticks (6 ounces) unsalted butter, softened; 1 cup sugar
    2. Beat in: ½ teaspoon almond extract
    3. Beat in one at a time: 2 large eggs
    4. Add and mix until combined: 1 ⅓ cups almond meal or flour; ⅔ cup all-purpose flour; ¼ teaspoon salt
    5. Use immediately or store refrigerated in an airtight container for up to 4 days.
  • 1
    • 2 cups sugar
    • 1 cup water
    Sub-recipe steps
    1. Combine in a saucepan: 2 cups sugar; 1 cup water
    2. Cook over low heat, stirring occasionally, until the sugar has completely dissolved. Let cool, then chill until needed. Rich simple syrup will keep in the refrigerator for 6 months; a weaker one-to-one syrup will keep for 1 month.
  • ¾ cup sliced almonds
  • ½ cup apricot jam
  • 1 tablespoon orange liqueur, such as Cointreau or Grand Marnier
  • 1 teaspoon orange flower water
  • Powdered sugar

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • Eight ½- to ¾-inch-thick slices brioche (from 1 loaf)
  • 1 Frangipane, at room temperature
  • 1 ½ recipe Simple Syrup
  • ¾ cup sliced almonds
  • ½ cup apricot jam
  • 1 tablespoon orange liqueur, such as Cointreau or Grand Marnier
  • 1 teaspoon orange flower water
  • Powdered sugar

Let's Cook

  1. Step 1.

    Have ready: Eight ½- to ¾-inch-thick slices brioche (from 1 loaf); Frangipane, at room temperature; ½ recipe Simple Syrup; ¾ cup sliced almonds; ½ cup apricot jam

  2. Step 2.

    Whisk into the simple syrup: 1 tablespoon orange liqueur, such as Cointreau or Grand Marnier; 1 teaspoon orange flower water

  3. Step 3.

    Place the brioche slices on a baking sheet. Brush them with the simple syrup (you will not use all the syrup). Spread each slice with 1 tablespoon apricot jam, then with 3 tablespoons frangipane. Sprinkle with the sliced almonds. Bake until golden brown, about 25 minutes. Before serving, sprinkle with: Powdered sugar

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