Bostock (Brioche aux amandes)
Brioche slices topped with a delectable almond pastry cream than baked until golden. Perfect for breakfast or dessert!
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 brioche slices
- 1 cup almond meal or almond flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1/2 tsp almond extract
- orange jam or apricot jam
- shaved almonds
- powdered sugar
Instructions
- 1
Preheat the oven to 400°F (200°F). Line a baking sheet with a sheet of parchment paper.
- 2
Prepare the frangipane: To a medium bowl, add the almond meal/flour, sugar, butter, and almond extract. Mix everything together with a rubber spatula until combined. Add in the egg, then mix until incorporated well. Temporarily set aside.
- 3
Warm the jam in the microwave or a small saucepan until hot and runny. Use a pastry brush or a butter knife to spread the jam onto both sides of each brioche slice. Place the brioche slices onto your prepared baking sheet.
- 4
Use a spoon to scoop the frangipane onto the tops of each brioche slice, using the back of the spoon to spread a thick, even layer. Sprinkle the tops with shaved almonds.
- 5
Bake the bostock pastries for 12 to 15 minutes, until the franipagne has puffed up and the shaved almonds are beginning to golden. Before serving, dust with powdered sugar.