Though I’ve looked high and low and in every nook and cranny of the Google Search Engine, not much history or information is offered about Bostock. Wikipedia states that Bostock was created out of the need to use day-old stale Brioche, much like how Almond Croissants were. I’ve personally never seen, tried or heard of Bostock before attempting this recipe but because Joanne Chang of the illustrious Flour Bakery waxed such poetic beauty about it in her cookbook, I simply couldn’t resist. Feel free to leave the Grand Marnier out of the syrup and replace it with equal amounts of orange juice and a touch of orange zest, to your liking.

Orange Syrup and Frangipane Bostock with Coconut Almond Topping

“INGREDIENTS”

Orange Syrup:
1/2 cup (120 ml) water
100 grams vanilla sugar
1 tablespoon amber honey
4 tablespoons orange liqueur, e.g. Grand Marnier
1 vanilla bean, split and scraped, pod removed
pinch of kosher salt

Frangipane:
94 grams unsalted butter
130 grams vanilla sugar
120 grams ground blanched almonds
2 teaspoon all-purpose flour
1 teaspoon cornstarch/potato starch
1 large egg
1 teaspoon pure vanilla extract

Bostock:
1 recipe Orange Syrup
1 recipe Frangipane
375 grams stale brioche, sliced 1/2 inch thick (about 24-25 slices)
Handful of chopped or sliced almonds
Handful of shredded coconut

“INSTRUCTIONS”

1. Preheat the oven to 350 degrees F/180 degrees C.

2. Bring everything to a gentle boil in a sauce pan, then turn down the heat to the lowest setting and simmer for 1-2 minutes. Remove from heat once the sugar has completely dissolved and allow the syrup to cool to room temperature. Pour into a bowl.

3.Soak the brioche slices in the syrup, shaking off any access liquid back into the bowl, and spread them out over a parchment-lined baking sheet.

4. Pulse all the ingredients for the frangipane in a food processor for about 1 minute, or until smooth, fluffy and thick. Spread a scant tablespoon of the almond cream on top of each syrup-soaked brioche slice.

4. Sprinkle the frangipane covered brioche with almonds and coconut, as much or as little as you want. Bake for 15-17 minutes or until both the top and bottom have turned golden brown. Serve with a touch of icing sugar, if desired. Best eaten on the same day.

*To store: wrap each bostock individually in aluminum foil, shiny side inside. Package in a plastic Ziploc bag and seal tightly. Store in the freezer for up to two months.

*To reheat: allow the bostock to thaw in the fridge for 2 hours before baking in a 350 degrees F/180 degrees C preheated oven for 4-7 minutes or until desired warmth and texture.