Bostock

olivesnthyme.com 

Bostock is a rich and decadent french pastry made using day old slices of brioche brushed with a simple vanilla soaking syrup and topped with jam,  almond cream and sliced almonds.

olivesnthyme.com 

Preheat the oven to 350 F (177 C). Line 1 - 2 baking sheets with parchment paper. Set aside for now.

Step 1:  

Make the simple syrup. Pour the water and sugar into a saucepan. Bring the water and sugar to a simmer over medium heat until the sugar dissolves. This takes about 5 - 6 minutes. Remove the pan from the heat, stir in the vanilla extract until well combined.

Step 2:  

Pour the syrup into a heat safe bowl or cup to cool to warm or room temperature before using in the recipe.

Step 3:  

Make the almond pastry cream. In the bowl of a stand mixer fitted with paddle attachment cream the butter and sugar together until creamy. Scrape the sides and bottom of the bowl if needed. On low mix the almond flour, flour and salt until smooth and well combined. On low, mix in the egg and extracts until smooth and well combined.

Step 4:  

Slice the day old brioche bread into ½ inch (2 cm) thick slices. Place them on the prepared baking sheet. Brush both sides of each slice of brioche toast with the cooled simple syrup.

Step 5:  

If using jam, top with slice with 1 tablespoon (15 ml) jam or preserves. Then spread 2 tablespoons of the almond paste filling on top of the soaked and jam (if using). Top the almond cream with sliced almonds. If you would like to add fresh berries, make sure to do so first and then add the sliced almonds.

Step 6:  

Bake the bostock pastry for 18 - 22 minutes or until the almond filling is set and golden brown. Cool the almond creamy toasts on the baking sheet for 5 minutes. Dust with powdered sugar and serve.

Step 7:  

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