femaleWhen I lived in Brighton, I was lucky enough to turn around the corner in a fantastic bakery. It was a sort of place where I popped out for a quick sandwich and ended up leaving with my arms full of bread and tailings.
Also, for the first time, I tasted delicious botox. French pastry was originally designed as a used small method using old brioche. Bread with buttery frangipani and toasted syrup.
Orange and black currant
Bostock traditionally requires brioche, but this is what I usually spare. Jewish bread challah makes an excellent substitute or uses quality thick sliced white bread.
Preview 20 minutes
cook 15 mins
Four large pieces brioche, challah or semolina cut bread
One big handful magpie
100 g stuffed almond
Cream fraiche, Delivery (optional)
1 large orange, Juice and flavor
70g caster or granulated sugar
125 g unsalted butterAt room temperature
160g caster sugar
2 medium eggs
200 g almonds
1 teaspoon salt
¾ tsp almond extract (optional)
Heat the oven to 210C (190C pan) / 400F / 6½ gas. To make a syrup, use a vegetable filler to remove the flavor from the succulent oranges. Put in a small saucepan with juice and sugar. Boil, boil for a few minutes until the syrup is constant, then cool.
To make a frangipani, apply cream to butter and sugar and stir until you mix the eggs, almonds, salt and almond extract (if used).
To assemble the bostock, arrange the brioche pieces on a baking sheet and drizzle with orange syrup. Divide the frangipani into 4 slices and spread them evenly. Sprinkle with black currant and gently sprinkle on the frangipani, then add flake almonds. Bake for 15 minutes, the time when frangipani is baked in chestnut brown. Sprinkle a little icing sugar and, if desired, taste a spoonful of cream.