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Blackberry bostock
A cross between French toast and an almond croissant, we've used blackberry jam, but you can top it with any jam you love.
YIELDS
8
Ingredients
Orange Syrup
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (170 g) water
- Zest from an orange, cut into 1-inch strips with a peeler
- 1/8 teaspoon medium grain kosher salt
Frangipane
- 1/2 cup (115 g) unsalted butter, soft
- 1 cup (115 g) confectioner’s sugar
- 3/4 cup (105 g) almond meal
- 2 tablespoons all-purpose flour
- 1/4 teaspoon medium-grained kosher salt
- 1 egg, beaten
- 1 tablespoon vanilla bean paste or seeds scraped from a vanilla bean
- 1/4 teaspoon almond extract
Assemble and Serve
- 8 slices stale brioche, each 1-inch thick
- 1/2 to 3/4 cup (170 to 255 g) blackberry jam, depending on taste
- Almonds, for sprinkling, optional
- Confectioner’s sugar, for dusting
Directions
Orange Syrup
- Stir granulated sugar, water, orange zest, and kosher salt in a small saucepan. Set over medium-high heat. Lower the heat to maintain a simmer and cook for five minutes. Set aside to cool to room temperature. Ideally, cover and refrigerate overnight. Discard orange zest before using.
Frangipane
- To make the frangipane, cream the butter in a medium bowl with a silicone spatula or a hand mixer until it holds a peak. Beat in the confectioner’s sugar until fluffy. Stir in the almond meal, flour, and salt. Once smooth, stir in the egg, vanilla bean paste, and almond extract until smooth. Cover with plastic wrap, pressing against the surface to prevent a skin from forming, and refrigerate until cold, about two hours, and up to two days ahead.
Assemble and Serve
- To assemble the Bostock, preheat an oven to 375°F with a rack in the middle position. Line a baking sheet with parchment paper. Evenly space the brioche slices on top.
- With a pastry brush, soak the slices with the orange syrup. Do not oversaturate all at once; do a light dabbing, then proceed to the next, coming back to the first until all the syrup is used.
- Carefully spread each slice with blackberry jam, followed by frangipane. To make this easier, transfer frangipane to a piping bag fitted with a plain tip (or snip the corner off a Ziploc bag) and pipe the cream to cover.
- Sprinkle with flaked almonds. Bake until the frangipane is fully puffed and golden, and the brioche deeply toasted, 18 to 20 minutes.
- Let stand five minutes before serving, dusted with confectioner’s sugar. Enjoy!
