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Why is it working
- Improving the toast of almond flour increases its nuts, resulting in a deeply flavored almond cream.
- Washing the Brioche with orange juice keeps the bostock wet.
- When a layer of jam is spread between Brioche and almond cream, it will give Bostock bitter sweets.
Most fresh bread restaurants make more bread than they can serve and leave a lot of residues behind. When I cooked professionally, I often went home with a fresh bread at the end of every night; Like a young cook earning $ 15 per hour, it was impossible to reject free food and quickly accumulated a bread in my freezer.
I made a lot of toasts, ate a lot of sandwiches, and filled my chamber with crutin and bread crumbs. But the favorite way to use bread was for Bostock, a French sliced bread dough (usually brioche) with fragrant almond paint, sliced almonds on top, then puffy and golden brown. It has a taste like a almond croissant, but it's much easier to prepare-especially if you already have a dish in the store with a homemade or homemade almond cream. The following recipe includes instructions for making almond cream from scratch and hold it in the refrigerator for about a week; You can also buy almond cream from special grocery stores or online.) Here's how to make great Bostock at home.
Serious Eats / Amanda Suarez
4 tips to make the best bostock
Corn the nuts of almond cream. The almond cream, often lost at Frangipane, France, is the one that gives Bostock's rich nuts. Bostockom uses a serious meal contributor Zola GregoryS almond cream recipe; To enhance the taste and aroma of the nuts, Gregory roasts almond flour before incorporating it into the almond cream and generous with almond extract, vanilla extract and brandy. This is a simple step that results in a long way, and the resulting almond cream is much more fragrant than one than the almond flour.
Insert some fruits. In the recipe below, I give the dough a stroke so that I will clean both sides of the bread with orange juice, which remains wet and spread an orange jam layer to the bread before filling it with almonds. Freshly pressed orange juice is nice but if you don't at hand, it's in your hand, bought fruit juice It's okay. Because the jam is made of whole orange – skin and everything – the froodiment has a nice bitter sweet aroma that offset the sweetness of the almond cream.
Fill top with sliced almonds. Although the bostock itself is delicious, the dough is very soft, without filling the sliced almonds. The walnut is toast when the bostock bakes and provides the necessary and satisfactory crunch and gives Bostock more taste.
Bake it until it is tight. At room temperature, the raw almond cream is thick and spreadable. During baking, the almond cream takes a cake -like texture. Like many cakes, the almond cream begins to puff when baking. Do not be fooled by the appearances: if this is not clear golden brown and only firmly affects it, you will not yet cook and need more time. Although slightly denser than a ventilated cake, it should be slightly returned when pressed.
Now that I'm no longer working in restaurants, I have to buy Brioche to make my bostock. A very small price to pay for this fine pasta. Add a cup of coffee and it's a wonderful sweet breakfast or afternoon enjoyment.
Serious Eats / Amanda Suarez
This simple French pasta has the same taste as a almond croissant – and it takes less time for the preparation
Cooking method
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To the almond cream:
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8 ounce Blannized or natural almond flour (226 g; 2 cup), see the notes
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6 ounce salted butterroom temperature (170 g; 12 tablespoon)
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7 ounce crystal sugar (200 g; 1 cup)
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1 1/2 teaspoon orange peel 2 of medium orange
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1 ounce universal flour (32 g; 1/4 cup)
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2 large eggroom temperature
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2 tablespoon (30 ml) Brandy or dark rumoptional
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1 tablespoon (15 ml) almond
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1 tablespoon (15 ml) vanilla
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1 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity
To compile:
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Eight (1/2 inches thick) slice briocheTo homemade or bought in shop
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1/2 cup (60 ml) orange juice 2 of medium orange
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1/4 teaspoon vanilla
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1/2 cup Orange jamshared
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Almond creamsee above
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2 ounce sliced almonds (57 g; 1/2 cup
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Set the baking rack to the middle position and heat to 175 ° C to 350 ° F. Add almond flour to a parchment lined 13, 18-inch baking sheet and divide it into a thin, steady layer. Mixed in the toast oven every 3 minutes until the almond flour is fragrant and light brown, approx. 10 minutes. Remove from the oven and leave to room temperature, approx. 20 minutes.
Serious Eats / Amanda Suarez
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In the bowl of the scaffolding, the butter, sugar and orange peel can be roughly installed in the bowl of the scaffolding. Increase the medium-high speed and beat until smooth and creamy, approx. For 3 minutes, taking a break to close the bowl and vertebra with a flexible spatula. Add almond flour, universal flour, eggs, brandy (if used), almond extract, vanilla extract and salt. Mix at medium to high speed until smooth, thick and creamy, holding a break to the bowl and beat halfway, approx. Scrape it for 2 minutes. Elastic spatula, scraping bowl and racket ensure that you do not have to remain angry butter. (The almond cream can be made in a large bowl with an electric hand mixer.)
Serious Eats / Amanda Suarez
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Arrange the Brioche slices on a 13-inch 18-inch baking sheet lined with parchment. In a small bowl, mix the orange juice and vanilla extract to connect. Both sides of the 1 slice of Brioche brush with orange juice mixture. Using a offset spatula, evenly divide the 1 tablespoon of orange jam on Brioche. Top approx. With 3 tablespoons of almond cream, evenly spread from the side to the other to cover the bread. Decorate with sliced almonds. Repeat with the remaining brioche slices.
Serious Eats / Amanda Suarez
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Bake until the almond cream is light golden brown and only approx. Allow to cool for 5 minutes. Serve warm or at room temperature and with powdered sugar if necessary.
Serious Eats / Amanda Suarez
Special equipment
13- 18-inch rim baking sheetTo rack mixer or hand mixer, dough brush, offset spatula
Note
The almond cream is located in special grocery stores and on the internet.
The blanket almond flour is solid beige, while the natural almond flour looks spotty. Any kind will work well in this recipe; This leads to personal preference.
Make-Head and Storage
The almond cream can be cooled in airtight container for up to 1 week.
Bostock is best consumed on the day of the preparation, but the chilled residues can be stored in airtight container at room temperature for up to 2 days. The remaining bostock can be wet; Updated, heat up in a 325 ° F (160 ° C) oven until it is warmed.