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Maple Walnut Bostock pastry

Maple Walnut Bostock

Thick brioche slices are basted with a walnut infused simple syrup, covered with a layer of maple syrup frangipane, and topped with chopped walnuts.  They get baked in the oven till the outsides are crispy, but the insides are perfectly soft and almost creamy! 

Course Breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 slices

Ingredients

Simple Syrup

  • 1/3 cup granulated sugar
  • 1/3 cup filtered water
  • 5-6 dashes of walnut bitters

Frangipane

  • 1/2 cup granulated sugar
  • 2 tbsp softened butter
  • 1 large egg room temperature
  • 3 tbsp AP flour
  • 2/3 cup ground almonds or almond meal
  • 1/4 tsp kosher salt
  • 3 tbsp maple syrup

Bostock

  • 4 slices of thick cut day old slightly stale brioche. Depending on the size of your brioche loaf, 1 slice per person may be enough. If not, then cut two per person. You may need to make a bit more simple syrup though.
  • 1/2 cup chopped walnuts
  • Icing sugar for dusting

Instructions

Simple syrup

  1. Place the sugar and water in a small sauce pan and bring to a boil over medium heat. Reduce the heat to low and cook until the sugar has melted thoroughly, about 5 minutes. Remove from the heat and gently add 5-6 dashes of the walnut bitters. You can make this ahead of time, even the day before. Keep in the fridge till needed. Store in a clean glass jar.

Frangipane

  1. In a medium bowl, combine the butter and sugar. I use a wooden spoon to thoroughly mix until creamy. You can also use a hand held mixer to do this. You want them both to be completely incorporated and almost fluffy.
  2. Add the egg and continue to cream until smooth.
  3. Add the flour and combine.
  4. Add the almond meal and combine thoroughly.
  5. Add the salt, and then the maple syrup, and stir or blend until totally creamy. This can also be made the night before and stored in the fridge till breakfast.

Assemble

  1. Preheat the oven to 400F. (200C)

  2. Slice the bread and ensure that it has dried out a little. Spread them out on a parchment lined baking sheet.

  3. Using a pastry brush, thoroughly spread half of the simple syrup over one side of each slice of bread. Take your time to let it soak in.

  4. Turn them over and repeat with the remaining syrup.

  5. Using an offset spatula or wide knife, spread out a layer of the frangipane over the top of the bread. Spread it to the edges. It shouldn't be too thick. Go for no more than 1/4" or 6mm.

  6. Then sprinkle the walnuts evenly over the slices.

  7. Bake on the centre rack for 15-20 minutes till they are golden brown and crisped up on the outside.  The nuts should be fragrant and burnished but not scorched.

  8. Let them cool for 5 minutes before dusting with icing sugar.
  9. Serve with a good cafe au lait!

Recipe Notes

These are best served the same day.  However you can store uneaten ones in a sealed container and re-warm in a 325F oven for about 5-6 minutes.

You will have more than enough frangipane.  Feel free to freeze any that you don't need, or store in the fridge for more bostock later in the week!

If you want to make more syrup, just increase both the sugar and water evenly. I have given the amount needed for 4 slices. But you may want to make more slices. Increase accordingly. Everything can be made in advance, including slicing the bread. Just keep it covered until the morning.