Featured Recipe
Peach Almond Bostocks
By Kate
"
Toasted brioche thickly sliced, topped with almond cream and juicy peaches. Uses apricot jam instead of peach syrup for brushing, and substitutes almond paste with marzipan. Egg replaced by an extra yolk. Roasting time adjusted, texture crisps just right. Toast bread first to prevent sogginess. Peach slices simmered in spiced syrup added for depth. A quick whisk of butter and sugar before baking helps bronzing. A light dusting of powdered sugar finishes, bright and sweet.
"
Prep:
25 min
Cook:
18 min
Total:
43 min
Serves:
8 servings
brioche
almond
peach
dessert
French cuisine
Introduction
Bostocks. French toast meets frangipane essentially. Think sturdy brioche, sliced thick – no flimsy crumbs here, or it turns mushy. Toast first. Why? Prevents soggy disaster under wet toppings. Almond cream here skips traditional almond paste for marzipan which lends more bold flavor and a smoother mouthfeel. Egg yolks only; whites dry out the custard. Rum adds aromatic depth but flavor is subtle enough to not overpower peaches. Peaches simmered with cinnamon in syrup develop complexity, lightly spiced warmth that cuts sweet richness. Apricot jam replaces peach syrup for brushing bread – sticks better, creates barrier to soak. Baking is crucial: watch for golden edges, cream bubbling up. Texture contrast essential. Sprinkle sugar before baking adds caramelized crunch on top. Dust powdered sugar at finish for that clean look. Serve warm. Prepare for aromas to fill kitchen — toasted nuts, cooked fruit, faint rum. No fancy equipment needed, just knife, oven, food processor. Real cook’s dish. Work these building blocks right and bostocks turn out crisp, creamy, fragrant, layered in flavors and textures.
Ingredients
About the ingredients
Marzipan substitutes the almond paste common in original versions. More pronounced almond flavor, finer grind. If unavailable, use almond meal mixed with some sugar and butter. Egg yolks instead of whole eggs improve custard richness and prevent wateriness; whites pull moisture out causing dryness and cracking. Apricot jam works better than peach syrup for brushing to ensure bread absorbs moisture evenly but doesn’t collapse. Peaches canned in heavier syrup recommended for added sweetness and texture, drained and gently warmed with cinnamon to create a spiced poaching liquid that flavors peaches and syrup alike. Toasting bread before assembly seals crust, stops sogginess. Sliced almonds toasted separately deepen nutty notes, add crunch. Powdered sugar dusting after baking adds visual contrast and subtle sweetness. If fresh peaches available and ripe, can poach lightly in syrup with cinnamon and vanilla for 5 minutes to mimic canned effect.
Method
Technique Tips
Start by heating the oven well in advance to stabilize temperature — avoids uneven toasting. Toast bread longer than usual, about 7 minutes, until edges golden but centers still soft. Critical: brush jam warm so it soaks and doesn’t clump or slide off. Almond cream smoothness depends on thorough purée in food processor; no lumps or grainy bits. Egg yolks blend easier if just lightly whisked before combining with marzipan. Peaches sliced thin to distribute flavor without weighing down bread. Spread cream evenly but not thickly—about 25 ml per slice prevents collapsing. Sprinkle raw sugar before baking to caramelize, creates thin brittle layer. Oven time of 13-15 minutes is just enough for cream puffing, browning but not overdrying. Look and smell are best doneness guides. Pull out if edges glow golden and almonds toasted, top bubbling. Cooling a few minutes lets custard set slightly, making slicing easier. Dust sugar at end with fine sieve for delicate finish. Serve soon after or loss of crispness begins. Common errors: under-toasting toast, too thick cream layer, wet toppings applied cold. Work methodically, taste testing each element before assembly.
Chef's Notes
- 💡 Toast brioche slices longer—7 minutes—edges crisp, central soft. Critical for preventing sogginess. No dark spots. Look for golden brown.
- 💡 Pulse marzipan well; smooth consistency matters. No lumps. Blend yolks beforehand for easier mixing, better integration. Enhancement on texture.
- 💡 Warm apricot jam for better spreading. Cold jam clumps; doesn’t adhere well. Creates a barrier; prevents sogginess while enhancing flavor.
- 💡 Use canned peaches in heavier syrup. More sugar, better absorption. Drain and warm with cinnamon. Swaps enhance depth, richness of flavor.
- 💡 Dust granulated sugar on top before baking for crunch. Creates caramelized layer. Cool out of oven briefly before adding powdered sugar.
