Passionfruit Bostock

I have been making bostock on repeat lately, passionfruit bostock to be specific. What is bostock? Bostock is a French pastry typically made from (day) old brioche bread. You’d slice the brioche bread into slices, then brush each slice with simple syrup before topping it with almond cream (frangipane basically) and sliced almonds before baking. Then once baked, you dust a little bit of powdered sugar on top to finish, and OMG, the end result is a beautiful golden, crispy toast that has the perfect amount of sweetness, crispness, and just oh-so-good! I legit have been baking brioche bread the past couple of weeks just so that I could make bostock. So worth all the effort, seriously. But let’s be real, it’s not even that much effort (see the recipe below). I love bostock, I could eat it for breakfast, lunch, dinner… as a snack, anytime, whenever.

I discovered bostock back in 2013 when b patisserie in San Francisco first opened. While paying a visit to the newly opened bakery, I was intrigued by the passionfruit flavor for the bostock they had on display and got one. Since that first bite, I’ve been in love with bostock. And just about any and every bakery I visit that has a bostock on the menu, I’d always get one to see how good it is. But by far my favorite will always be b patisserie (until I find a new bakery that makes one even better).

In trying to recreate that tasty b patisserie passionfruit bostock because these days I am hundreds of miles away from San Francisco (it’s not like I could just drive down the Great Highway, cross over Golden Gate Park, and head over to Geary and California streets to pay them a visit as I used to), I came up with the below recipe. I have no idea what theirs is, but I will say this recipe is pretty darn close, or tasty enough when you can’t get the real thing. The passionfruit simple syrup is what makes it I think. The key is to be generous with the simple syrup. It really helps the flavor come through.

Anyway, below’s the recipe if you’re curious. Give it a try and let me know what you think. Seriously, so. good. right?!

Passionfruit Bostock

This French pastry made from day-old brioche bread is so good and so easy to make, you’ll want to have brioche bread on hand just so you can make it whenever. Some say it’s the REAL French toast, I say it’s in a league of its own. With a combo of simple syrup, almond frangipane cream, and toasted almond slices with a touch of sprinkled powdered sugar on top, this is quite the treat and perfect for breakfast or as a snack anytime. Make some, you won’t be disappointed.

Passionfruit simple syrup

• 1/2 cup granulated sugar
• 1/2 cup water
• 1-2 tablespoon passionfruit pulp

Bostock pastry

• 6 slices of day-old brioche bread (or you can make some using this simple brioche dough recipe)
• 2 tablespoons melted butter
• 3/4 cup almond flour
• 1/3 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract (you can use almond extract instead if you prefer)
• sprinkle of salt
• 1/4 cup almond slices, for sprinkling on top before baking
• 1 tablespoon powdered sugar, for sprinkling on top after baking

Directions

1. Preheat oven to 425F. Line baking sheet with parchment paper.
2. In a small saucepan over medium heat, combine the 3/4 cup water and 3/4 cup granulated sugar. Heat and stir until the sugar dissolves completely, 1 to 2 minutes. Then stir in the passionfruit pulp and let it simmer for a few more seconds. With a pastry brush, brush the liquid liberally on both sides of the brioche. Note: I typically do my best to not get any seeds on the brioche or remove the seeds once everything is brushed on. You want it good and soaked. Set aside while you assemble the rest of the recipe.
3. To make the almond cream (frangipane), in a medium bowl, combine the 1/3 cup granulated sugar, almond meal, butter, egg, vanilla extract, and salt. With a fork, mix until the ingredients are evenly combined.
4. With a spoon, scoop the almond cream onto the brioche slices and, with the back of the spoon, spread it into an even layer, ensuring that you cover each slice all the way to the edge. Sprinkle the sliced almonds over the tops.
5. Bake for 10-12 minutes, until the tops are light golden brown, rotating the pans 180 degrees and switching their positions once halfway through. Let cool slightly and then dust with powdered sugar. Enjoy warm or at room temperature.

Makes 6 bostock

Notes

Store leftover bostock at room temperature in an airtight container for up to 3 days. Unbaked bostock can be tightly wrapped and refrigerated for up to 3 days or frozen for up to 3 months. Bake as directed (if frozen, thaw prior to baking).