Bostock or brioche aux amandes is a French pastry — ‘French toast’ — that utilizes day-old brioche topped with frangipane or sweet almond pastry cream. You can use almond meal or almond flour. Almond meal is typically made from ground, raw (unpeeled) almonds, whereas almond flour is made from blanched (peeled) almonds. Thus, almond flour tends to be finer in texture and lighter in color than almond meal.

The brioche is first brushed with a simple syrup (alternatively, fruit preserves) before it is topped with the pastry cream, sliced almonds and baked in the oven. You can infuse the simple syrup with fresh citrus zest and juice (e.g., lemon, orange, blood orange, grapefruit). You can also add fruit before or after the bostock goes into the oven. I like figs, although have made versions with plums and seasonal berries.

Typically, I’ve seen a ratio for frangipane of equal parts almond meal/flour to butter to sugar. That being said, I upped the amount of ground nut meal incorporating hazelnut meal as well.

Lastly, when ready to serve, top with a dusting of powdered sugar. Enjoy!

With figs, raspberries and blackberries…

With plums and raspberries…

Hazelnut and Almond Bostock

6 (1-inch) slices of day-old Brioche
Simple syrup (recipe below)
1 recipe frangipane (recipe below)
Sliced almonds
Fruit, such as figs, berries, plums
Powdered sugar

Preheat oven to 375F. Brush both sides of the brioche with simple syrup. Top each brioche generously with the frangipane. Top with sliced almonds and fruit, if using.

Bake until the frangipane is golden brown and puffed up a bit, about 15 minutes. Dust with powdered sugar before serving. 

Frangipane

100 grams finely ground almonds (meal or flour)
50 grams hazelnut meal
100 grams sugar
100 grams butter, room temperature
2 eggs
1/2 teaspoon almond extract
Pinch salt

To make the hazelnut meal: Preheat the oven to 350F. Spread hazelnuts on baking sheet. Toast about 8 to 10 minutes or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don’t worry about skins that don’t come off) and cool completely. Pulse the hazelnuts in a food processor until finely ground.

In a bowl of a stand mixer with the whisk attachment, whisk the sugar and butter until smooth. Add the eggs one at a time. Fold in the almond and hazelnut meals. Add almond extract and salt.

Frangipane may be made ahead and stored, covered, in the refrigerator for a day or two.

Simple Syrup

In a small pot, combine 1/2 cup sugar, 1/2 cup water and vanilla bean (optional). Cook over medium-high heat, stirring until sugar dissolves, about 2 to 3 minutes. You can also infuse the simple syrup with citrus zest or juice (e.g., lemon, orange, blood orange, grapefruit).