Small-Batch Bostock (French Almond Brioche Pastry)

 

If you love classic French Pastries, this small-batch Bostock recipe is a must-try. Made with buttery brioche, fragrant apricot jam, and a rich almond frangipane topping, these bakery-style slices are crisp on the outside and soft in the center. Perfect for a special breakfast, brunch, or afternoon coffee break.

This recipe is one of those hidden gems that deserves a place in every baker's repertoire. A small batch recipe this is an indulgent French treat made with day old brioche that is simple to make, wonderfully elegant, and ideal when you're craving something a little bit special without baking a full batch.

 

If you have never had Bostock before, let this recipe post be your nudge to give it a try. Bostock is a French style pastry/bread that is composed of sweet brioche bread, topped with sweet apricot jam and a lush almond frangipane topping that is incredibly moreish.

I love frangipane anything. Frangipane is a delicious almond cream that turns lovely when it's baked. I use it often in pies and tarts, and it shines on this beautiful almond toast.

You could use other breads, but Brioche gives you that signature sweetness.  When done this toast is crisp on the outside and naturally meltingly tender inside. That is all a part of it's delicious appeal.

Apricot jam is traditional, but you can use any kind of jam that you really enjoy. There is no right or wrong with this.  Cherry, peach, raspberry, orange marmalade, even blueberry jam would be lovely. Any kind of jam that pairs well with the flavours of almond will work beautifully.

Frangipane is one of my favorite things. I love it on mince pies and in Almond croissants and I especially enjoy it here. It turns something really quite ordinary into something special.   This is a small batch recipe, making only four slices, but you can easily double it or even triple it if you are feeding a much larger crowd. 

I really hope that you will be inspired to want to make this and that when you do, you enjoy it as much as we do! I said I was only going to eat half a slice and whoops!  I ate the whole piece!! Naughty but very nice.

INGREDIENTS NEEDED

✨TO MAKE BOSTOCK✨

There is nothing really out of the way here. Simple store-cupboard ingredients put together in the most delicious way.

• 4 thick slices of brioche bread
• Apricot jam, warmed for spreading
• Frangipane topping (see below)
• 1 TBS sliced/flaked almonds
• icing sugar to dust

Frangipane Topping:

• 1/2 cup (55g) ground almonds
• 1/4 cup (50g) granulated sugar
• 1/4 cup (57g) butter, at room temperature
• 1 large egg yolk
• 1/4 tsp almond extract

 

✨INGREDIENTS NOTES✨

Brioche Bread

Use thick slices of brioche for the richest flavour and best texture. Day old brioche works especially well because it absorbs the flavours without getting soggy.

Apricot Jam

This is traditional and adds a nice layer of frutiness that pairs beautifully with the almonds. You can also use peach, raspberry, orange marmalade or cherry preserves if you wish.

Room Temperature Butter

Always use room temperature butter for even mixing.

Granulated sugar

Sugar sweetens the almond cream and helps to create a lightly golden finish as the Bostock bakes.

Egg Yolk

This helps to bind the frangipane together and gives it a rich creamy texture.

Almond Flour (Almond Meal)

 Fine ground almond flour makes the smoothest texture, but almond meal works well also.

Almond Extract

A little of this goes a long way. Almond extract provides the classic bakery-style amond flavour that makes Bostock so distinctive.

Sliced Almonds

These add crunch, texture, and visual appeal. Toasted sliced almonds can also be used for an even deeper flavour.

Icing Sugar

A light dusting prior to serving adds a touch of sweetness and gives the finished pastry an elegant bakery-style look.

 

✨HOW TO MAKE BOSTOCK✨

Nothing could be easier.

1. Preheat the oven to 400*F/200*C/ gas mark 6. Line a baking tray with some baking paper. (This will help prevent the bread from sticking.)
2. Make the frangipane topping by mixing the soft butter, almonds, sugar, egg yolk and almond extract together until evenly mixed. (It should be smooth with no visible streaks of butter.)
3. Place your cut slices of bread on the baking sheet. Using a pastry brush, generously brush the top of each slice with the apricot jam. (Don't be over zealous with the jam. You want enough that you will be able to taste it, but you don't want so much that the topping slides off when the jam heats.)
4. Divide the frangipane topping between the four slices and spread it across the bread evenly. Sprinkle some flaked almonds over each one. (A small offset spatula does this wonderfully.)
5. Bake in the preheated oven for 12 to 14 minutes. It should be puffy and golden brown on top and the bottom crisp. ( The bottom turns a lovely golden brown.)
6. Sprinkle evenly with icing sugar and serve. (This is even good cold. Just saying.)

✨HINTS & TIPS FOR SUCCESS✨

Use day old bread if possible

Slightly stale brioche holds up better to the toppings and develops a crisp exterior while staying tender inside.

Don't skip the almond extract

A small amount adds the classic bakery-style almond flavour that makes Bostock so special.

Spread the jam thinly

Too much jam can make the toast soggy and may cause the topping to slide off during baking.

Use room temperature butter

Soft butter blends more easily into the fragipane, creating a smooth, even almond cream.

Spread the topping right to the edges

Spreading the topping all the way to the edges helps prevent the bread from drying out.

Be generous with the flaked almonds

They add crunch, texture and a beautiful golden finish.

Let cool for a few minutes before serving

The frangipane sets slightly as it cools, making the Bostock easier to eat.

Dust with powdered sugar just before serving

This gives the pastry a pretty, bakery-style presentation.

Serve warm for the best flavour and texture

Fresh from the oven, the crisp almonds, tender brioche, and almond cream are at their very best.

 

 

✨FREQUENTLY ASKED QUESTIONS✨

WHAT IS BOSTOCK?

Bostock is a French pastry made with thick slices of brioche topped with jam, frangipane, and sliced almonds, then baked until crisp.

WHAT TYPE OF BREAD IS BEST?

Brioche is the most commonly used bread, but you can use any thick sliced bread you enjoy.

WHAT FLAVOUR OF JAM IS RECOMMENDED?

Apricot jam is recommended although you can use other flavours if you wish.

WHAT IS FRANGIPANE?

Frangipane is a moreish type of almond cream filling. Very lush and very delicious. Very European.

 

✨A FEW OTHER BREAKFAST RECIPES TO ENJOY✨ 

Here are a few other breakfast options to take you a bit out of your comfort zone!

BIG BRAN BREAKFAST COOKIES -  Cookies for breakfast?  Count me in! They are deliciously loaded with fibre and go down really well with your morning cuppa! Or with a cold glass of milk.  A glass of cold juice. They just go down really well!! They are also perfectly portable so make an excellent coffee break choice for a snack later on in the day.

BREAKFAST KNICKERBOCKER GLORY - A delicious mix of yoghurt, homemade granola and fresh berries layered in a tall glass like an ice cream sundae. Healthier but every bit as delicious!  This is a fabulous treat.

 

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Yield: 4 slices

Author: Marie Rayner

Bostock (Small Batch)

Prep time: 10 MinCook time: 14 MinTotal time: 24 Min

Thick slices of brioche, topped with sweet apricot jam and a lush frangipane topping. Baked until the almond topping sets and the crust and bottom turn golden brown. Delicious.

Ingredients

• 4 thick slices of brioche bread
• Apricot jam, warmed for spreading
• Frangipane topping (see below)
• 1 TBS sliced/flaked almonds
• icing sugar to dust

Frangipane Topping:

• 1/2 cup (55g) ground almonds
• 1/4 cup (50g) granulated sugar
• 1/4 cup (57g) butter, at room temperature
• 1 large egg yolk
• 1/4 tsp almond extract

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Line a baking tray with some baking paper.
2. Make the frangipane topping by mixing the soft butter, almonds, sugar, egg yolk and almond extract together until evenly mixed.
3. Place your cut slices of bread on the baking sheet. Using a pastry brush, generously brush the top of each slice with the apricot jam.
4. Divide the frangipane topping between the four slices and spread it across the bread evenly. Sprinkle some flaked almonds over each one.
5. Bake in the preheated oven for 12 to 14 minutes. It should be puffy and golden brown on top and the bottom crisp.
6. Sprinkle evenly with icing sugar and serve.

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