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Chocolate Bostock
A chocolate bostock. It’s kinda like an almond croissant in toast form.
5
from 1 vote
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Course
Dessert
Servings
4
Equipment
Small Pan
Mixing Bowl
Sheet tray
Ingredients
1x
2x
3x
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.
Keyword
Breads
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