Bostock French Toast

Get ready to indulge in a mouth-watering treat with my French toast brioche Bostock recipe from Gaston Lenôtre! The brioche is shaped into cylinder, baked, sliced and dipped in a luscious almond syrup. Topped off with a generous layer of almond cream and a sprinkling of crunchy almond slivers. In this recipe, the star ingredients are the rich brioche, the fragrant almond syrup, and the luxurious almond cream. Each element adds a layer of flavor and texture that harmonizes perfectly to create a truly unforgettable taste experience. Join me in the kitchen as I guide you through the steps to create this exquisite French toast brioche Bostock!

Please note that the full access to this content needs a subscription: please sign up.

A mouth-watering French treat

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

Brioche Cylinder

To start, you'll want to cut your brioche dough into 450g portions and shape them into tight logs. This step is crucial for creating the signature shape of a brioche loaf. Once you have your brioche logs ready, lay them in the prepared molds and allow them to proof until they have doubled in size. Next, it's time to bake your brioche. Preheat your fan oven to 330ºF/160ºC and place the molds inside. Bake the brioche for around 30-35 minutes or until they are beautifully golden brown. Once the initial baking time is up, unlock and open the molds slightly before returning the brioche back into the oven for an additional 10 minutes. This extra step helps ensure that the brioche is baked through evenly and achieves a lovely crust. After baking, allow the brioche to cool slightly before trimming the cylindrical shape and cutting it into 3-inch/7.6cm diameter and 1-inch/2.5cm thick wheels.

Almond Cream

In the food processor, turn sugar, almond meal and flour into fine powder. Add the softened butter and mix. Add the eggs and rum. Process until smooth. Save leftover almond cream for later use. Almond cream can be stored for days in the refrigerator and months in the freezer.

Almond Syrup

Bring to a boil all the ingredients. Use the syrup at 160ºF/70ºC.

Assembly

Soak brioche in syrup thoroughly. Transfer soaked brioche onto a silicone mat, or parchment paper. Top brioche with almond cream, and dip it in slivered almonds. Dust with powdered sugar right before baking.

Baking

Preheat fan oven to 350ºF/180ºC. Bake bostocks or 20 minutes. Let cool –Enjoy!

Ready to discover this recipe? You're only 1 step away.

This recipe is only accessible to registered members!

Create your account to access all recipes and content of my website.

Join us now and enjoy more 800 recipes (Mostly French with European Influences, American Classics and Asian fusion)

Sign up now

Already register? Sign in

Want to see more tasty recipes?

The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always strive to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:Do you know my incredible Bouchon de Bordeaux recipe?