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Bostock
Preparation info
- Makes
12-15
- Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
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 ½ 1
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)
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