Bostock Pastry is a delicious almond treat that pairs wonderfully with beverages and fresh, vibrant sides. These accompaniments enhance its nutty sweetness and create a balanced experience.
A hot cup of coffee perfectly balances the pastry’s sweetness with its bitterness. Fresh berries add juicy tartness and color, while a citrus salad with oranges and grapefruit brings a refreshing zing.
For a dessert twist, a scoop of vanilla ice cream adds creamy coolness, contrasting beautifully with the warm, nutty pastry.
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A crisp, buttery pastry topped with a crunchy almond topping, gently infused with hints of citrus and vanilla. That’s Bostock Pastry for you! Originating from France, this delightful dessert (or breakfast) is a treat that has won hearts across the globe.
Its rich flavors and satisfying crunch make it a favorite in cafes, but it’s just as easy to whip up at home. Let’s dive into the world of Bostock, exploring its taste, how to make it, and why you should roll up your sleeves and give this recipe a try.
What is Bostock Pastry?
Bostock is a delightful pastry that layers toasted brioche with a sweet almond topping. Traditionally, it utilizes leftover brioche, making it a decadent way to minimize waste, while also being a stunning addition to any table.
It’s typically sweet but offers enough nuttiness to make it comforting and delightful. It’s a classic French treat, often finished with a syrup that adds a glossy finish and extra flavor.
What Does It Taste Like?
The flavor profile of Bostock is nothing short of enchanting. Imagine biting into a piece that is crispy on the outside, moist and soft on the inside, with a rich almond flavor dancing on your palate.
The bracing notes from the citrus and vanilla elevate the sweetness, making it refreshing rather than cloying. If you’ve ever tried marzipan, you’ll recognize that charming almond taste. The toasted almonds on top provide a satisfying crunch that rounds everything out beautifully.
Why This Recipe Works?
Making Bostock at home can seem daunting, but let me assure you, it’s simpler than it looks. Here are some standout reasons why this recipe works wonders:
1. Using Leftover Bread: The recipe shines a spotlight on stale brioche. You don’t waste perfectly good bread. Instead, you transform it into a stunning treat. Isn’t that clever?
2. Flavorful Almond Topping: The almond meal and essence create an amazing flavor punch. Added to the buttery base, it offers a harmony that appeals to anyone with a sweet tooth. It’s like a hug for your taste buds.
3. Versatile Ingredients: While the classic version is divine, you can adjust the almond and citrus flavors to your liking. Want more zest? Go ahead! Prefer a bit more vanilla? Feel free! It welcomes personal tweaks.
4. Quick Preparation: Unlike many pastries that require hours of preparation, Bostock can come together in under an hour. It’s friendly to your schedule and promises delicious results without too much fuss.
Ingredients For Bostock Pastry
To make this delightful pastry, you’ll need the following ingredients:
For the Syrup:
2 tablespoons caster sugar
1 tablespoon dark rum
1 teaspoon freshly squeezed lemon juice
2 tablespoons purified water
A few drops of orange blossom water
For the Topping and Toast:
1/2 teaspoon vanilla bean paste
About 1 cup toasted sliced almonds
1/2 cup superfine sugar
1 large free-range egg
1 cup finely ground almond meal
Powdered icing sugar
Gold edible flakes or sprinkles
6 thick-cut brioche slices, preferably slightly dried
1/2 teaspoon almond essence
A pinch of fine sea salt
1/4 teaspoon finely grated orange rind
Orange preserves or your favorite fruit jam
2 tablespoons unsalted butter, warmed and melted
1 teaspoon finely chopped fresh rosemary
Step by Step Instructions
Now let’s get into the good stuff—making this amazing Bostock Pastry.
Step 1: Prepare the Syrup
Start by making the syrup. In a small saucepan, combine the caster sugar, dark rum, freshly squeezed lemon juice, purified water, and a few drops of orange blossom water.
Heat gently on low until the sugar dissolves and the mixture thickens slightly. This shouldn’t take long, about 5 minutes. Once it’s done, set it aside to cool.
Step 2: Toast the Almonds
While the syrup cools, toast your sliced almonds. Heat a dry skillet over medium heat. Add the sliced almonds and toast them, stirring frequently. Keep an eye on them as they can burn easily. You want them golden and fragrant, which should take about 3-5 minutes.
Step 3: Make the Almond Mixture
In a medium bowl, combine the almond meal, superfine sugar, vanilla bean paste, almond essence, fine sea salt, orange rind, and the egg. Beat until smooth. This mixture should resemble a thick paste. The delightful aroma of almond and citrus will already start to fill your kitchen.
Step 4: Prepare the Brioche
Grab your brioche slices, which should be slightly dried out. You want them to absorb the almond mixture but not become soggy. Place them on a baking tray lined with parchment paper. Spread a generous layer of orange preserves or your chosen jam over each slice.
Step 5: Assemble the Pastry
Now, dollop the almond mixture over each slice of brioche, allowing it to be generously spread. It’s okay if some drips over the edges. Remember, nobody can resist a little extra goodness.
Step 6: Bake
Preheat your oven to 180°C (350°F). Once it’s hot, bake the brioche slices for about 20-25 minutes or until they’re golden and the almond topping is slightly puffed up. Your kitchen will smell heavenly!
Step 7: Glaze with Syrup
Once out of the oven, brush the prepared syrup over each slice while they are still warm. This adds a glossy finish and further enhances the flavor. Finish off with the toasted almonds, scattering them generously over the top.
Step 8: Cool and Serve
Let the pastries cool slightly before serving. If you want to take it up a notch, dust with powdered icing sugar or add gold flakes for a touch of elegance.
Notes
When making Bostock Pastry, consider these handy tips:
- Stale Brioche: Using stale brioche is key to preventing sogginess. If you don’t have stale bread, lightly toast it before using.
- Don’t Skimp on Toasting: Toasting the almonds not only brings out their wonderful flavor but also adds that perfect crunch.
- Customize the Jam: Feel free to mix it up with different jams. Raspberry or cherry can add a unique twist.
- Serving Temperature: Bostock tastes delicious warm but can also be enjoyed at room temperature. Choose whichever you prefer!
- Make Ahead: You can prepare the almond mixture a day in advance and store it in the fridge. Just give it a good stir before using.
Nutrition Information
Bostock Pastry Recipe Nutrition Facts
How To Store The Leftovers?
If you have leftover Bostock (which is unlikely but possible), here’s how to store it:
- Room Temperature: For a short time, you can keep the Bostock at room temperature in an airtight container.
- Refrigeration: For longer shelf life, store them in the fridge for up to 3 days. Just reheat in the oven for best results before enjoying again.
- Freezing: You can also freeze the baked Bostock slices. Wrap them tightly in plastic wrap and store in a freezer-safe bag. They can last up to a month. Thaw overnight in the fridge before reheating.
Sides For Bostock Pastry
What can you serve alongside this amazing pastry? Here are some great options:
1. Greek Yogurt: A dollop of Greek yogurt on the side provides tanginess and creaminess that pairs well with the sweetness of Bostock. Top it with more fruit if you like.
2. Whipped Cream: Light and fluffy, whipped cream adds a touch of indulgence. Sprinkle some cocoa powder or add vanilla extract to elevate the flavor.
3. Tea: Serve Bostock with a pot of your favorite tea. Earl Grey or chamomile work wonderfully. They provide a soothing contrast to the richness of the pastry.
4. Ice Cream: As mentioned earlier, go all out with a scoop of vanilla or almond ice cream. This indulgent pairing transforms Bostock into an impressive dessert.
Alternative Choices for Ingredients
Running low on something? Here are some fantastic alternatives for your Bostock Pastry ingredients:
1. Brioche: If you can’t find brioche, use challah or even a good quality white bread.
2. Almond Meal: If you’re out of almond meal, ground walnuts or hazelnuts can substitute nicely, providing a different yet delicious flavor.
3. Superfine Sugar: Regular granulated sugar can work in a pinch. Just pulse it in a food processor a few times to get a finer consistency.
4. Dark Rum: If you don’t have dark rum, try a splash of vanilla extract or a tablespoon of coffee to give moisture and depth.
Bostock Pastry Recipe
Equipment
- Bowl
Ingredients
For the Syrup:
- 2 tablespoons caster sugar
- 1 tablespoon dark rum
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons purified water
- A few drops of orange blossom water
For the Topping and Toast:
- 1/2 teaspoon vanilla bean paste
- About 1 cup toasted sliced almonds
- 1/2 cup superfine sugar
- 1 large free-range egg
- 1 cup finely ground almond meal
- Powdered icing sugar
- Gold edible flakes or sprinkles
- 6 thick-cut brioche slices preferably slightly dried
- 1/2 teaspoon almond essence
- A pinch of fine sea salt
- 1/4 teaspoon finely grated orange rind
- Orange preserves or your favorite fruit jam
- 2 tablespoons unsalted butter warmed and melted
- 1 teaspoon finely chopped fresh rosemary
Instructions
Step 1: Prepare the Syrup
- Start by making the syrup. In a small saucepan, combine the caster sugar, dark rum, freshly squeezed lemon juice, purified water, and a few drops of orange blossom water.
- Heat gently on low until the sugar dissolves and the mixture thickens slightly. This shouldn’t take long, about 5 minutes. Once it’s done, set it aside to cool.
Step 2: Toast the Almonds
- While the syrup cools, toast your sliced almonds. Heat a dry skillet over medium heat. Add the sliced almonds and toast them, stirring frequently. Keep an eye on them as they can burn easily. You want them golden and fragrant, which should take about 3-5 minutes.
Step 3: Make the Almond Mixture
- In a medium bowl, combine the almond meal, superfine sugar, vanilla bean paste, almond essence, fine sea salt, orange rind, and the egg. Beat until smooth. This mixture should resemble a thick paste. The delightful aroma of almond and citrus will already start to fill your kitchen.
Step 4: Prepare the Brioche
- Grab your brioche slices, which should be slightly dried out. You want them to absorb the almond mixture but not become soggy. Place them on a baking tray lined with parchment paper. Spread a generous layer of orange preserves or your chosen jam over each slice.
Step 5: Assemble the Pastry
- Now, dollop the almond mixture over each slice of brioche, allowing it to be generously spread. It’s okay if some drips over the edges. Remember, nobody can resist a little extra goodness.
Step 6: Bake
- Preheat your oven to 180°C (350°F). Once it’s hot, bake the brioche slices for about 20-25 minutes or until they’re golden and the almond topping is slightly puffed up. Your kitchen will smell heavenly!
Step 7: Glaze with Syrup
- Once out of the oven, brush the prepared syrup over each slice while they are still warm. This adds a glossy finish and further enhances the flavor. Finish off with the toasted almonds, scattering them generously over the top.
Step 8: Cool and Serve
- Let the pastries cool slightly before serving. If you want to take it up a notch, dust with powdered icing sugar or add gold flakes for a touch of elegance.
Notes
- Stale Brioche: Using stale brioche is key to preventing sogginess. If you don’t have stale bread, lightly toast it before using.
- Don’t Skimp on Toasting: Toasting the almonds not only brings out their wonderful flavor but also adds that perfect crunch.
- Customize the Jam: Feel free to mix it up with different jams. Raspberry or cherry can add a unique twist.
- Serving Temperature: Bostock tastes delicious warm but can also be enjoyed at room temperature. Choose whichever you prefer!
- Make Ahead: You can prepare the almond mixture a day in advance and store it in the fridge. Just give it a good stir before using.
Nutrition
Frequently Asked Questions
1. Can I make Bostock without the alcohol?
Absolutely! You can easily omit the dark rum from the syrup. The flavor will still shine with the other ingredients, especially the citrus
2. How do I know when the Bostock is done?
Look for a golden brown color on the pastry and a puffed-up almond topping. When it smells heavenly, you know it’s almost ready!
3. Can I use different nuts in the topping?
Indeed, fun fact: you can use different nuts, such as pistachios or pecans. Just keep in mind this will slightly alter the flavor.
4. Is this recipe vegan-friendly?
While the traditional recipe contains egg and butter, you can customize it. You can use flaxseed meal mixed with water as a flax egg substitute and vegan butter for a plant-based version.
Conclusion
Bostock Pastry is more than just a delicious treat; it’s a celebration of flavor and creativity in the kitchen. It’s an opportunity to transform simple ingredients into something extraordinary.
The delightful combination of almond, citrus, and sweet preserves invites you back for seconds. So whether you serve it at breakfast with coffee, as a brunch centerpiece, or as a stunning dessert, it’s bound to impress.
Try making Bostock at home, and you might just become a devoted fan, baking it for every occasion. Plus, with its minimal processing time and generous flavor, it’s perfect for busy days when you still want to indulge in something fantastic.
Enjoying homemade pastries is a simple joy that brings smiles, and Bostock is the perfect way to embrace that happiness.
