Description
This Strawberry Almond Bostock Pastry recipe transforms buttery croissants into a delightful almond frangipane-topped treat, bursting with fresh strawberries and toasted almonds. Crispy on the edges and soft inside, this baked pastry is perfect for breakfast, brunch, or dessert, blending nutty, sweet, and fruity flavors in a simple yet elegant dish.
Ingredients
Pastry:
- 4 large croissants
Almond Frangipane:
- 6 tablespoons unsalted butter (room temperature, 85g)
- ¾ cup powdered sugar (90g)
- ¾ cup almond flour (70g)
- 2 tablespoons all-purpose flour (15g)
- ¼ teaspoon kosher salt
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
- 1 tablespoon almond or orange liquor (optional)
Toppings:
- 1¼ cups sliced strawberries (~150g)
- ⅓ cup sliced almonds (35g)
- Powdered sugar (for dusting)
Instructions
- Prepare Croissants: Slice each croissant in half horizontally and arrange them cut side up on a baking sheet. Then, preheat your oven to 400°F (205°C) to get ready for baking.
- Make the Almond Frangipane Base: In a bowl, using a stand mixer fitted with a paddle attachment or a hand mixer, beat the unsalted butter and powdered sugar together until the mixture is creamy and smooth.
- Incorporate Dry Ingredients: Add almond flour, all-purpose flour, and kosher salt to the creamed butter mixture. Mix on low speed to combine thoroughly without aerating too much.
- Add Flavorings and Egg: Pour in the almond extract, vanilla extract, egg, and almond or orange liquor if using. Mix on medium-low speed until the egg is fully broken up and the frangipane batter is smooth and homogenous.
- Spread Frangipane on Croissants: Using a spatula or piping bag, evenly spread the almond frangipane mixture onto the cut side of each croissant, ensuring all four croissants are covered with the entire amount.
- Top with Strawberries and Almonds: Arrange sliced strawberries over the frangipane to completely cover it. Then sprinkle sliced almonds evenly on top of the strawberries for added texture and flavor.
- Bake to Perfection: Place the baking sheet in the preheated oven and bake for 20 minutes. Bake until the exposed frangipane areas turn a nice golden brown and the croissants’ edges become crispy. It’s normal if some frangipane spills over during baking.
- Finish and Serve: Remove the baked bostocks from the oven and dust them generously with powdered sugar. Serve warm for the best flavor and texture experience.
Notes
- Using room temperature ingredients, especially butter and eggs, helps create a smooth frangipane.
- If almond or orange liquor is not available, it can be omitted without significantly altering the flavor profile.
- Feel free to substitute other fresh berries or fruit slices for the strawberries depending on seasonality and preference.
- For extra crispiness, bake on a preheated baking sheet or stone if available.
- Store leftovers wrapped tightly in the refrigerator and reheat gently to maintain crisp edges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
