Bostock

Name: Bostock
Yield: Makes 12-15
Cuisine: French
Ingredients: 1 quantity of Brioche; 1 quantity of Alcohol Syrup made with dark rum; flaked almonds; 240 g (8¾ oz) shop-bought confit chestnuts chopped; white sesame seeds lightly toasted; black sesame seeds lightly toasted; ½ quantity of Creme d’Amande

Preparation info

Makes
12-15

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

This is a popular almond brioche originating from Normandy. Bostock was created out of the need to use day-old stale brioche. It is brushed with syrup, covered with crème d’amande and baked.

Ingredients

1 quantity of Brioche
½ quantity of Creme d’Amande
1 quantity of

Europe
France
Normandy
Mediterranean
Bread
Vegetarian

Method

Divide the proved and knocked back brioche dough into 3 pieces, about 300g (10½ oz) each. Shape each portion into a ball and place in the baking tins.
Leave to prove for about 1 hour until doubled in size. Preheat the oven to 200°C (400°F/Gas 6).