Name: Ultimate Orange Blossom and Almond Bostock Pastry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: French
Ingredients: 120 ml water; 100 g granulated sugar; 2 tbsp orange blossom water; 1 tsp orange zest; 1 tbsp fresh orange juice; 100 g unsalted butter, softened; 100 g granulated sugar; 100 g almond flour; 1 large egg; 1 tsp vanilla extract; 1 tbsp all-purpose flour; 1 tbsp orange zest; 1 tbsp orange blossom water; Pinch of salt; 6 thick slices brioche or milk bread, preferably slightly stale; 50 g sliced almonds; 1–2 tbsp powdered sugar; Orange zest, for garnish

Ultimate Orange Blossom and Almond Bostock Pastry Recipe

Author: David Andersson
Total Time: 35 minutes
Yield: 6 pastries 1x

Description

At its core, a bostock is the brilliant French solution to leftover bread. Bakers created this clever pastry as a way to refresh day-old brioche so that nothing in the kitchen went to waste. Instead of discarding dry slices, bakers brushed them with a light sugar syrup, slathered them with almond cream, topped them with shaved nuts, and baked them until golden.

Ingredients

Scale

For the Orange Blossom Syrup

120 ml water
100 g granulated sugar
2 tbsp orange blossom water
1 tsp orange zest
1 tbsp fresh orange juice

For the Almond Frangipane

100 g unsalted butter, softened
100 g granulated sugar
100 g almond flour
1 large egg
1 tsp vanilla extract
1 tbsp all-purpose flour
1 tbsp orange zest
1 tbsp orange blossom water
Pinch of salt

For the Bostock

6 thick slices brioche or milk bread, preferably slightly stale
50 g sliced almonds
1–2 tbsp powdered sugar
Orange zest, for garnish

Instructions

1. Make the syrup
Add water and sugar to a small saucepan. Heat gently until the sugar dissolves. Remove from the heat and stir in orange blossom water, orange zest, and orange juice. Let cool.

2. Make the frangipane
Beat the softened butter and sugar until light and creamy. Add the almond flour, egg, vanilla, flour, orange zest, orange blossom water, and salt. Mix until smooth.

3. Prepare the bread
Place the brioche slices on a parchment-lined baking tray. Generously brush or spoon the orange blossom syrup over each slice, allowing it to soak in without making the bread completely soggy.

4. Add the almond topping
Spread a generous layer of almond frangipane over each slice. Sprinkle generously with sliced almonds.

5. Bake
Bake at 180°C / 350°F for 18–22 minutes, until the frangipane is golden and the almonds are toasted.

6. Finish and serve
Dust with powdered sugar and finish with a little fresh orange zest. For an extra fragrant finish, lightly brush the warm pastries with a little more orange blossom syrup.

Notes

For the best Bostock, use slightly stale brioche so it can absorb the orange blossom syrup without becoming too soft. Don’t skip the sliced almonds—they add a delicious crunch to the buttery almond topping. Serve warm with a dusting of powdered sugar and a little extra orange zest for a fresh, fragrant finish.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast / Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 pastry
Calories: ~430 kcal

Keywords: French Bostock pastry with almonds, citrus almond bostock recipe, orange flower frangipane bostock

Find it online: https://recipesmaria.com/orange-blossom-almond-bostock-pastry-recipe/