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Brioche Bostock

Our amazing neighbours dropped off a loaf of the most amazing Brioche like bread. Since forever, my favourite pastry at La Boulangerie is Bostock. This is an almond based paste that puffs up when baked.

Brioche is a sweet, leavened bread that is richer due to addition of an egg. You could try making it with any other breads, just slice it thick.


1/2 cup of apricot jam

six thick slices of Brioche bread

1 stick of softened butter

1 cup of almond flour

1/2 cup white sugar

1/2 teaspoon almond extract

1 egg

1/2 cup sliced almonds

powdered sugar for dusting

Equipment needed

large baking sheet

parchment paper to line

small sieve for powder sugar dusting

phone to take a picture because this is seriously beautiful


Pre-heat oven to 400 F. Line the baking tray with parchment paper.

Slice the bread and spread apricot jam on both sides. You can heat up the jam if it’s too hard to spread and you’re worried you’ll tear the bread. I‘ve done it both ways and prefer to do it cold, for less clean up.

Make the Frangipane. Combine the softened butter with the almond flour, sugar, and almond extract. Add in the egg. Mixture should be thick but spreadable. Pop it in the refrigerator to firm up if you accidentally melted the butter and the Frangipane is liquidy. You want it to be fairly thick (see photo), so it doesn’t spread out too fast when it cooks.

Now divide the Frangipane on each brioche slice and then top with the almond slices.

Bake at 400F for about 12 minutes, or until it’s all puffy and golden. Cool, then dust with powdered sugar.

Recipe reproduced from Mon Petit Four.


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