Servings
Font
Back
0 from 6 votes

Bostock Pastry Recipe

Classic Bostock Pastry is easy, fancy, and delicious! Rich brioche or croissants soaked in a sweet citrusy syrup, and baked with frangipane and sliced almonds on top. Perfect for a dinner party, and for a crowd too.EASY - Very easy recipe with impressive results! You can use homemade brioche (or croissants) for best results. However, store-bought, good quality brioche / croissants also work well for this recipe.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. You can switch between the measurement types using the toggle button near the ingredient list.

Prep Time
1 hr 10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
2 hrs 30 mins
Servings: 6 servings
Calories: 633 kcal
Course: Dessert , Breakfast , Baked Goods , Brunch
Cuisine: European , French

Ingredients

For the pastry
  • 6 slices stale brioche preferably 1 - 1.5 inches thick. About 4 - 4.5 inch squares.
Almond topping
  • 115 g unsalted butter
  • 100 g white sugar
  • ¼ tsp sea salt
  • 1 large egg
  • 1 tsp vanilla
  • ½ tbsp orange zest or 1 tsp orange extract
  • 1 tbsp cognac
  • 120 g almond flour (ground almonds)
  • 25 g AP flour
  • sliced almonds for topping
  • confectioner’s sugar for dusting on top
Syrup
  • 45 g heavy cream
  • 135 g water
  • 150 g white sugar
  • Pinch of salt
  • 1 tbsp orange zest or 2 tsp orange extract
  • 2 tbsp cognac or any other type of brandy, amaretto, or rum

Instructions

OPTIONAL - Making brown butter
    Cup of Yum
  1. Place the butter in a small saucepan and heat over medium high heat.
  2. Stir to melt the butter, and then stir frequently until the milk solids start to separate.
  3. The separated milk solids will caramelize and start to turn a deep golden color. Remove this from the heat and transfer the butter into a different bowl to let it cool down to room temperature.
Almond topping
  1. Place the cooled brown butter (or softened regular butter) in a large bowl. Add the sugar and salt, and mix until the sugar and butter have creamed together to form a smooth paste.
  2. Add the egg, vanilla, orange zest, and cognac. Mix until well combined.
  3. Add the almond flour and AP flour and fold them in to mix well. The almond topping is now ready to be used. Set aside until needed.
Syrup
  1. Place all the ingredients (except the cognac) in a saucepan.
  2. Heat over medium heat, while stirring, to dissolve the sugar. Bring the syrup to a simmer, and let it simmer for 1 minute.
  3. Remove from the heat and stir in the cognac. Set aside until needed. However, remember to warm it up slightly before brushing the bread slices with it since the warm syrup will soak into the bread better.
Assembly
  1. Preheat the oven to 375°F / 190°C (conventional oven).
  2. Line a half sheet baking sheet with parchment paper.
  3. Place the 6 slices of brioche bread on the baking tray - about 6 per half sheet baking sheet.
  4. Generously brush the warm syrup on the slices of bread. Make sure to brush the syrup on both sides of the bread slices until a good amount of the syrup has soaked into the bread.
  5. Evenly spread or pipe the almond filling on top of the bread slices, making sure the layer is about ¾ cm thick.
  6. Sprinkle the almond slices on top and gently press them in so that they stick.
  7. Generously dust the surface with confectioner’s sugar.
  8. Bake in the preheated oven (in the middle rack) for 15 - 20 minutes or until the bottom of the pastry turns a golden brown in color. If the topping is browning too fast, place a foil on top.
  9. Once the pastries have baked through, remove from the oven and let them cool slightly.
  10. Dust with additional confectioner’s sugar and serve the bostock pastry warm or at room temperature.

Notes

  • If you do make it ahead of time OR have leftovers – you can store it for the next day.Place the leftover pastries in an airtight container and keep them at room temperature for up to 24 hours in a cool place. Or in the fridge for up to 2 days.Please note, just like other pastries, bostock tastes best the same day it’s made. It’ll become stale the longer you keep it.
  • With ice cream (vanilla ice cream or cereal milk ice cream), or gelato
  • A dollop of whipped cream
  • Dollop of mascarpone cheese
  • A berry coulis or jam on the side (like strawberry jam, plum jam, grape jelly etc.)
  • Topped with salted caramel sauce OR chocolate sauce on top, but I think that might be a little too rich and sweet.

Nutrition Information

Serving 1pastry (slice) Calories 633kcal (32%) Carbohydrates 66g (22%) Protein 10g (20%) Fat 37g (57%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 137mg (46%) Sodium 273mg (11%) Potassium 31mg (1%) Fiber 2g (8%) Sugar 43g (86%) Vitamin A 935IU (19%) Vitamin C 2mg (2%) Calcium 80mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 633

% Daily Value*

Serving 1pastry (slice)
Calories 633kcal 32%
Carbohydrates 66g 22%
Protein 10g 20%
Fat 37g 57%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 137mg 46%
Sodium 273mg 11%
Potassium 31mg 1%
Fiber 2g 8%
Sugar 43g 86%
Vitamin A 935IU 19%
Vitamin C 2mg 2%
Calcium 80mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.