Strawberry Bostock

A #BetterMorning starts with this unsung hero of the French pastry world.

Sponsored by Balmuda

A better morning for us is a cup of coffee and a warm, homemade pastry—but one that doesn’t take hours to make or skilled technique. Bostock has the flavor of a fancy almond croissant with the soul of a French grand-mère. In our version of this underappreciated breakfast treat, a thick slice of toasted brioche is soaked in honey simple syrup, slathered with strawberry jam and topped with almond frangipane that takes mere minutes to make.

We are excited to offer this recipe in partnership with BALMUDA on their launch from Japan to the U.S. Bostock is our ideal use of BALMUDA The Toaster, with its ability to both toast and bake. The toasting function uses steam technology to produce brioche that is our definition of the perfect toast: golden brown and crisp on the outside with a moist interior. After the toppings are added, switch to oven mode to bake the bostock until gooey and caramelized.

Makes 2 pastries; serves 2 to 4

Ingredients

  • 1 cup sliced almonds (divided)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon fine sea salt, plus more for sprinkling
  • 4 tablespoons unsalted butter, at room temperature, plus more for greasing
  • 1 large egg
  • 1/4 teaspoon pure almond extract (optional)
  • 2 slices brioche cut 1-inch thick
  • 1 tablespoon honey
  • 1 teaspoon fresh lemon juice
  • 2 heaping tablespoons strawberry jam
  • 2 large strawberries, hulled and sliced
  • Powdered sugar for dusting

Directions

  1. In a food processor, combine 3/4 cup of the almonds, the sugar and salt. Process until the almonds are pulverized to a fine meal. Add the butter, eggs and almond extract (if using). Process until smooth and completely incorporated. Transfer the almond frangipane to an airtight container and refrigerate until well chilled, at least 1 hour. (It can be made up to 3 days ahead.)
  2. Toast the bread until golden brown and crisp.
  3. In a small bowl, combine the honey with 1 tablespoon hot water, stirring to dissolve. Stir in the lemon juice.
  4. Grease the baking pan with butter and add the toasted brioche. Brush the syrup on top of each, dividing it evenly, and briefly let it soak in. Smear the jam all the way to the edges of each toast. Drop spoonfuls of the almond frangipane over the jam and gently spread it out a bit, but try not to push the jam off the edges too much. Sprinkle each with 2 tablespoons of the remaining almonds. Fan a sliced strawberry in the center of each, and sprinkle a little more salt over the toppings.
  5. Bake at 400˚F until the frangipane is puffy and deeply browned on the outside and a little gooey in the center, about 15 minutes. (Watch closely during the last few minutes to avoid burning the almonds.) Let cool for a few minutes, then dust the bostock with powdered sugar and serve warm.

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