While everyone else is watching their diets, I’ve been stuffing my face with bread. Every week I want to try making a different loaf, which means every week, I’m eating an entire loaf of bread. This week I went a little crazy and made rye bread and brioche so I’m getting creative and using the brioche for something magical. Brioche is one of my favorite doughs that can be used for so many different recipes including these sweet brioche tarts and savory tarts. This time I’m doing a little something and using stale brioche to make bostock with blood orange marmalade. Brushed with grapefruit syrup and baked with pecan frangipane, this French pastry makes a delightful breakfast or dessert.
**Helpful tips and common mistakes
Traditonally, bostock is made from stale brioche, simple syrup, orange jam, and almond frangipane. I wanted to use the fruits currently in season so I decided to make grapefruit syrup, blood orange marmalade, and pecan cream.
You can certainly use store-bought brioche for this recipe. Since you need stale bread, there’s no need to make a fresh homemade loaf. I do, however, strongly encourage you to make the other components. Luckily, all of the toppings can be made beforehand.
Start by making the pecan cream. You will need a food processor to pulse together pecans with almonds, sugar, and a touch of salt until finely ground. Add 2 eggs and cold butter, pureeing until the mixture is smooth. Chill the pecan cream for at least one hour or overnight.
Next, make the blood orange marmalade. Simmer blood orange chunks with sugar and blood orange zest until the fruit cooks down and the liquid thickens. Let the marmalade cool before using it.
Finally, cook the grapefruit syrup by simmering together water, sugar, grapefruit zest, and grapefruit juice. The sugar will melt, slightly thickening the liquid.
Now that all the toppings are ready, you can assemble the bostock. Slice the brioche into 1 inch thick slices and brush a liberal amount of grapefruit syrup on each slice. The bread is stale so you want the syrup to really soak through. Next, spread the blood orange marmalade followed by the pecan spread and finish with sliced almonds. Bake the bostock with blood orange marmalade for about 15-20 minutes or until the almonds turn golden brown.
Finish the bostock with powdered sugar and serve warm.
I’ll be honest, this was my first time trying bostock so I wasn’t sure what to expect. What I got was one amazing pastry. This was probably the best way to utilize my brioche bread because the end result was so so worth it! The combination of the pecans, almonds, blood orange and grapefruit all work so well together. This may be first bostock but it definitely won’t be my last.
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