from A Montreal Cook
I first spotted this breakfast pastry at the famous French pâtisserie Lenôtre, which opened a short-lived franchise in Montreal in the ’80s on fashionable Laurier Avenue. Traditionally made with brioche, Bostoks are a bit like an open-faced almond croissant but less messy, easier to make, and, I think, even more delicious.
Ingredients
6 slices Brioche bread
Syrup
1⁄3 cup (75ml) water
1⁄3 cup (70g) sugar
Cream
1⁄4 cup (55g) butter
1⁄4 cup (50g) sugar
1⁄2 cup (50g) almond flour
1 egg
1 teaspoon vanilla OR 1⁄2 teaspoon orange flower water
2 teaspoons all-purpose flour
1⁄3 cup (40g) slivered almonds
Powdered sugar to serve
Directions
Preheat your oven to 350°F (180°C). Place the slices of bread on a parchment-lined baking sheet.
For the syrup: In a small pot, combine the water and sugar and bring to a boil; set aside to cool. Brush the bread slices generously with the syrup.
For the cream: In a small bowl with an electric mixer at high speed, beat together the butter, sugar, and almond flour until smooth, then blend in the egg, vanilla, and, finally, the flour. Beat until doubled in volume.
Divide the cream among the slices of bread and spread evenly right to the edges, then sprinkle over the slivered almonds.
Bake until deep golden, about 30 minutes. Do not underbake, or the bostocks will be mushy. Sprinkle lightly with sifted powdered sugar and eat warm or at room temperature.
Nada’s Tips & Tricks: Once you get the basic idea of this alternative to French toast, try changing up the cream by adding cinnamon or maple syrup, or adding chocolate swirls to the top of the cream before adding the almonds. Lots of fun ways to play with this recipe!
Contents and images used with permission by Simon & Schuster Canada. Photos courtesy of Maude Chauvin. A Montreal Cook | Book by Lesley Chesterman | Official Publisher Page | Simon & Schuster Canada