Imagine the deliciousness of an almond croissant, but on a thick slice of brioche bread! That’s what Bostock is all about. It’s simple to whip up at home, yet tastes like it’s straight from a fancy bakery.
Bostock is like the luxurious cousin of almond croissants, served on sliced brioche bread. It’s a delightful treat that makes the most of leftover brioche, transforming it into a heavenly dessert with rich almond flavor.
Almond Bostock
Ingredients
- 1 brioche loaf sliced into 1-inch thick pieces
- 1 cup thinly sliced almonds
- 1/4 cup powdered sugar
For the Almond Simple Syrup:
- 1/2 cup water
- 1/3 cup sugar
- 1 teaspoon almond extract
For the Almond Filling:
- 1 1/2 cups almond flour
- 3/4 cup granulated white sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter at room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 large eggs
- 2 tablespoons heavy cream
Instructions
- Make the simple syrup: In a saucepan over medium heat, combine water, sugar, and almond extract. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to a bowl and let it cool to room temperature to thicken.
- Prepare the almond filling: In a bowl, mix almond flour, sugar, salt, butter, vanilla extract, almond extract, eggs, and heavy cream until light and fluffy.
- Preheat your oven to 350°F.
- Place slices of brioche on a baking tray lined with parchment paper.
- Brush each slice of brioche with the simple syrup.
- Spread a generous layer of almond paste on each brioche slice. Sprinkle with sliced almonds.
- Bake in the oven for 15 to 20 minutes until the edges turn golden brown.
- Let them cool for 5 to 10 minutes, then dust with powdered sugar before serving warm.
- Indulge in the deliciousness of homemade Bostock!