Me:Mo Cooks… Spring Breakfast

Spring is finally here. The start of the season is the perfect excuse to get back in the kitchen to try new tasty spring recipes and add some colours to our plates.

What screams spring better than seasonal fruity treats?

Inspired by The boy who bakes, we have decided to share a fresh, yet comforting recipe to give you an extra boost this month while we wait for warmer days and picnics in the park.

Let’s make a Bostock, shall we?

For two people you will need:

4 thick slices of delicious brioche

Syrup:

½ tsp vanilla bean paste

50g caster sugar

50ml water

Frangipane:

The classic frangipane is a mix of Crème Patissière and Almond cream. If it does sound tricky, rest assured it really isn’t.

Crème patissière: 

7cl milk

1 vanilla pod or vanilla extract

1 egg yolk

12g caster sugar

7g cornflour

5g flour

5g butter

Almond Cream:

1 egg

75g almond powder (adjust to taste)

50 caster sugar

50g softened butter

1 capful of rum (optional)

Start by making the Crème Patissière. 

Heat the milk in a saucepan and let the vanilla infuse for 30 minutes (optional but highly recommended)

In a large bowl, mix in the sugar with the 2 egg yolks. Then, sieve the flour and cornflour together and add it in before giving it a good mix.

Slowly add your milk infused with vanilla until well-combined.

Heat the mixture on medium heat until it thickens.

Remove from heat and add in the butter.

Let it melt and mix in.

Set aside to cool down.

For the Almond Cream. 

Add the ingredients to a large bow and give it a good stir until well-combined.

Yes. That’s it. Pretty easy, right?

Once the crème patissière is to room temperature, you can add in the almond cream.

Your frangipane is now ready!

Now let’s prepare the syrup.

Add all the ingredients to a sauce pan and let them simmer until the sugar has completely dissolved. We have used vanilla, but you can infuse your syrup with whatever you prefer: lemon, orange…

Both the syrup and frangipane can be prepared in advance and stored a few days in the fridge.

(so convenient, you can just roll out of bed and have a delicious, effortless tasty breakfast).

METHOD:

When the moment has come to bake your Bostock, simply preheat your oven to 180°C.

1. Brush the slices with the syrup on both sides. Make sure they are well soaked (but not soggy).

Optional, you can add a first layer of jam. This will contrast nicely with the sweetness of the frangipane and give a nice tangy kick to your brioche.

2. Using a piping bag or a spoon, add a healthy spread of frangipane on top of your brioche (adjust to taste, but is there ever too much frangipane?).
3. Add the fresh seasonal fruits of your choice. We recommend rhubarb as its sour taste contrasts very nicely with frangipane. Fresh berries like strawberries, raspberries and blackcurrant are also delicious options.
   Feel free to experiment and adapt it to what you like best.

4. Sprinkle with flaked almonds and bake for about 25 minutes until it’s nice and golden and slightly crispy on top.
5. Your kitchen should start smelling heavenly Resist the temptation to eat them straight away, and let them cool down for a few minutes.
6. Dust some icing sugar on top of your Bostock for extra sweetness.
7. Okay, now it’s time to dig into that yummy brioche… The perfect fusion of an almond croissant and French toast, slightly crusty on the inside, soft and fluffy on the inside.

We have a feeling that this ultimate French toast is now going to be your favourite Spring breakfast…

If you are still feeling hungry, don’t hesitate to check out our other recipes such as the Vegan Onion Bhaji Burgers, the luscious pancakes (to alternate from time to time) or a festive Bubble and Squeak…

Now it’s time for us to get back in the kitchen to try and get our stomachs to stop growling…