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
½ tsp vanilla bean paste
50g caster sugar
The classic frangipane is a mix of Crème Patissière and Almond cream. If it does sound tricky, rest assured it really isn’t.
1 vanilla pod or vanilla extract
1 egg yolk
12g caster sugar
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).
When the moment has come to bake your Bostock, simply preheat your oven to 180°C.
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.
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…
To find out how our approach can help you - drop us a line on 020 3301 5305 or send us the form below with some basic information and we’ll be in touch to discuss the finer details.