Bostok is one of my favorite ways to use brioche. It’s just a twice-baked brioche. We bake the loaf which we make with a natural leaven, and then slice it, toast it and then saturate it … and bake it. You get all the richness of brioche but also this extreme contrast between the outside which is crispy and the inside which is custardy.
Our Bostock is made from toasted brioche bread soaked with an orange-infused syrup, spread with jam and almond cream, topped with sliced almonds, and baked. It is a close relative of the frangipane croissant. At Tartine, we make extra brioche to supply our bostock production. It is the perfect pastry to enjoy with a café au lait or a pot of tea. We like to vary the jams — sometimes using slighty bitter orange marmalade, and other times choosing a sweeter blackberry or tart apricot.
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 teaspoon orange blossom water
- 1/4 cup orange juice
- grated zest of 1 orange
- 2 tablespoons orange liqueur
- 1 3/4 cups sliced almonds
- 1/2 cup granulated sugar
- pinch of salt
- 2 large eggs
- 1/2 cup unsalted butter
- 2 tablespoons brandy
- 6 slices brioche, each about 1/2 inch thick, toasted
(See Chad Robertson’s book, Tartine Bread, page 144 to make this bread yourself or purchase a brioche from a great local baker.)
- 3/4 cup orange marmalade, apricot jam, or berry jam
- confectioners’ sugar for dusting
To make the orange syrup, in a small saucepan, combine the water, sugar, orange blossom water, and orange juice and zest. Bring to a simmer over medium-high heat, stirring constantly. When the sugar has dissolved, after about 5 minutes, remove from the heat. Stir in the orange liqueur. Let cool to room temperature.
To make the almond cream, combine 1 cup of the sliced almonds, the sugar, and the salt in a food processor and process until finely ground. Add eggs and butter and process to form a paste. Transfer to a bowl and stir in the brandy. Cover and refrigerate for at least 1 hour or up to 3 days.
Preheat the oven to 400°F. Arrange the brioche toasts on a baking sheet. Using a pastry brush, thoroughly soak the toasts with the syrup until they are very moist. Spread with a layer of jam about 1/8 inch thick and follow with a layer of almond cream about 1/4 inch thick. Top with the remaining 3/4 cup sliced almonds. Bake until deep golden brown, 15 to 20 minutes. The almond cream will caramelize, and the almond slices will toast. Dust with confectioners’ sugar before serving.