A chocolate bostock. It’s kinda like an almond croissant in toast form.
Chocolate Bostock
A chocolate bostock. It’s kinda like an almond croissant in toast form.
Equipment
- Small Pan
- Mixing Bowl
- Sheet tray
Ingredients
Honey Syrup
- Honey syrup
- ¼ cup honey
- ¼ cup water
- 1 tsp vanilla bean paste or extract
Almond Paste
- Almond paste
- 4 Tbsp unsalted butter softened
- ¼ cup sugar
- 1 egg room temperature
- ½ cup almond flour lightly packed
- 1 Tbsp cognac whiskey or rum (optional)
- 1 tsp vanilla bean paste or extract
- ¼ tsp kosher salt
- ⅛ tsp pure almond extract
To Assemble
- 4 thick slices brioche bread day old and fresh both work!
- 1-2 oz semisweet chocolate bar roughly chopped (depending how chocolatey you want it)
- ¼ cup sliced almonds
- Flake salt for garnish
- Powdered sugar for garnish
Instructions
- Preheat oven to 425ºF.
- In a small pan heat honey, water, and vanilla until bubbling and combined, about 3 minutes. Set aside.
- Prepare the almond paste by creaming the butter and sugar together until light and fluffy. Add in egg and mix to combine.
- Mix in almond flour, cognac, vanilla, salt and almond extract.
- Place brioche slices on a lined sheet tray and brush each slice with a generous amount of honey syrup.
- Top each slice of brioche with almond paste covering from end to end. Top with chocolate chunks and almond slices.
- Transfer to oven and bake for 10-12 minutes until golden brown. Just keep an eye on them!
- Serve warm topped with a sprinkle of flake salt and dusted with powdered sugar.
Tried this recipe?Let us know how it was!
