We were in a pastry shop in Brooklyn called Joyce Bakery near my sister's apartment and they had this amazing breakfast treat. A slice of Brioche or Challah covered with an almond cream and then finished off in the oven. I went every morning assuming I'd never have it again. Then, while flipping through my Dorie Greenspan cookbook a saw a small aside about this combination. Apparently it's called Bostock and it is so easy and delicious to make.
Bostock
6 Tbsp butter, softened2/3 Cup sugar
3/4 ground blanched almonds
2 tsp flour
1 tsp cornstarch
1 large egg
2 tsp dark rum or 1 tsp vanilla
1. Heat the oven to 350 degrees.
2. Slice some challah or brioche into 1/2 to 3/4 inch thick pieces. If the bread is slightly stale it is easier to work with.
3. Cream the butter and sugar in a food processor, I use my mini prep.
4. Add the ground almonds until blended.
5. Add the flour and cornstarch and mix until incorporated then add the egg. Process for about 15 seconds so the cream is homogenous.
6. Add either the rum or the vanilla, pulse till just blended.
I make the almond cream the night before so it solidifies and is easier to spread in the morning. Put about 3 tbsps on each slice leaving a little border around the edge. Scatter some sliced almonds on the top, if you like, and toast for 10 to 15 minutes.
Serve warm.
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