Description
Strawberry Bostock is a delightful French-inspired baked treat featuring toasted brioche slices topped with a rich almond frangipane, freshly macerated strawberries, and sliced almonds. This recipe combines the crispiness of toasted bread with the creamy almond filling and the natural sweetness of strawberries, making it a perfect dessert or brunch option.
Ingredients
Strawberry Topping
- 1 cup sliced strawberries (about 4.5 ounces)
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
Almond Frangipane
- 2/3 cup granulated sugar
- 3/4 cup slivered almonds (about 3.5 ounces)
- 6 tablespoons unsalted butter (softened)
- 1 tablespoon all-purpose flour
- 1 teaspoon cornstarch
- 1 large egg
- 1 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
Other
- 1 loaf brioche (or challah), sliced into 4 to 6 1-inch-thick slices
- 1/2 cup sliced almonds
- Powdered sugar (for dusting)
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line one or two baking sheets with parchment paper to prevent sticking.
- Macerate Strawberries: In a small bowl, combine the sliced strawberries with 1 tablespoon of granulated sugar and 1 teaspoon of pure vanilla extract. Stir gently to coat the berries and set the mixture aside to macerate, allowing the strawberries to release their juices and soften.
- Prepare Brioche Slices: Slice the brioche or challah loaf into 4 to 6 slices about 1 inch thick, readying them for the almond topping.
- Process Almonds: In a food processor, pulse the slivered almonds until they become a fine meal, forming the base for the almond cream.
- Make Almond Frangipane: Add the softened butter, the remaining 2/3 cup granulated sugar, flour, cornstarch, egg, almond extract, and 1 teaspoon vanilla extract to the almond meal in the processor. Purée the mixture until smooth and well combined, forming a creamy frangipane.
- Assemble Bostock: Spread an even layer of the almond frangipane onto each brioche slice. If you have extra cream, slice additional bread to use. Top each slice with the macerated strawberries and sprinkle with sliced almonds for texture and added flavor.
- Bake: Place the assembled slices onto the prepared baking sheet(s) and bake in the preheated oven for about 20 minutes, or until the frangipane puffs slightly and turns golden brown.
- Cool and Serve: Remove the baked bostock from the oven and allow it to cool for approximately 10 minutes. This resting time helps the frangipane set properly. Dust the top with powdered sugar before serving for an elegant finish.
Notes
- Using slivered almonds instead of sliced almonds for the almond meal ensures a smoother frangipane texture.
- You can substitute challah for brioche if brioche is not available; both provide a rich, soft base for the dessert.
- Make sure the butter is softened to room temperature for easier blending of the almond cream.
- If you don’t have a food processor, finely chop the almonds and mix ingredients by hand, but texture may vary.
- Serving suggestion: Pair strawberry bostock with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
