Pages

Tuesday, August 23, 2011

Triple Treat-Golden Brioche Loaves, Individual Brioches and Bostock

Print Friendly and PDF


Margie, the Tea Lady of Tea and Scones chose one of Dorie's recipes in Baking From My Home to Yours that I have had my eye on for quite awhile. I remember making the Pecan Sticky Buns, but always wanted to make the Bostock slices that are pictured with the recipe for the Golden Brioche Loaves. Bostock is an almond cream made from ground almonds, butter, an egg, cornstarch, flour and a little rum.  This mixture is spread over a slice of the loaf, then toasted in the oven until puffy and golden.  Yummy! Also, in addition to the that, I wanted to use my individual brioche pans that I bought ages ago. 
You can find the recipe for the Golden Brioche Loaves on Margie's blog, but I'm including the one for the bostock. There's not much in the history of bostock-basically, it's a slice of day old brioche covered either with an almond syrup and almond, then baked-or the same slice covered with an almond cream either made from ground almonds or almond paste. Dorie's bostock uses an almond cream. Here is the recipe:

Almond Cream

3/4 stick (6 tablespoons) unsalted butter, at room temperature
2/3 cup sugar
1/4 cup ground blanched almonds
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg
2 teaspoons dark rum or 1 teaspoon pure vanilla extract

To make the cream using a food processor: Put the butter and sugar in the food processor and process until the mixture is smooth and satiny. Add the ground almonds and continue to process until well blended. Add the flour and cornstarch and process to blend, then add the egg. Process for about 15 seconds more, or until the almond cream is homogeneous. Add the rum or vanilla and pulse just to  blend.

To make a single portion of bostock, cut a slice of brioche 1/2 to 3/4 inch thick. Spread the bread with about 3 tablespoons Almond Cream, leaving a little border bare, and scatter over some of the sliced almonds, blanched or not. Put the bread on a baking sheet lined with parchment or a silicone mat, and bake in a 350-degree-F-oven until the almond is puffed and golden brown, 10-15 minutes. Serve the bostock warm or at room temperature.


ALL CONTENT © CAFE LYNNYLU
Please do not use images or text without my permission. 

10 comments:

Nicole said...

Yum, looks so good! I will have to try the bostock, somehow I missed that!

Cindy said...

Looks yummy no matter how you shape it. The Bostock looks too good. I need to make this recipe soon.

raquel erecipe said...

oh I love the inside filling of this bread I thought at first it's just an ordinary bread. and I love almods =)

Chaya said...

Each one looks lovely. I have only made the loaf but I want to try the variations. For sure,you have inspired me.

Tia said...

they all look so wonderful. good job!

Jessica said...

I am dying to try the Bostock, especially now that I've seen your beautiful picture.

Rosa's Yummy Yums said...

Divine! Those brioches are amazing and the almond spread is so droolworthy.

Cheers,

Rosa

TeaLady said...

All of that looks beautiful. Love the little round loaves.

Thanks for baking with me this week.

Deborah at Taste and Tell said...

I've only made brioche once - I need to make it again! And I've never heard of bostock before, but I sure do want to try it!!

Beth said...

Your brioche looks fantastic. It's amazing that there are still such terrific recipes left to choose! What a testament to the depth of her cookbook.

Loading...
Gadget by The Blog Doctor.