Simple bostock
A good bostock turns my day around 180 degrees. From wrong to right, goodbye to hello, ok to fan-freaking-tastic.
Just yesterday happened to be one of those times I needed a bostock to help me out. While my other classmates are out and having fun during spring break, I am still at home baking each morning at 3 a.m. for work (and home!), trying to catch up on arranging our new apartment, and getting an early start with semester end projects. Not really much of a spring break, considering it is still in the thirties outside too!
Enough idle chit-chat though. Bring on the pastries. For the brioche I used the Culinary Institute of America's "advanced brioche" recipe, which is really just a nice 60% butter brioche. I scaled the recipe to make 12-2oz rolls to fit in my muffin tray. Soaked the baked mini-brioches in an orange simple syrup with a bit of Mount Gay rum added to it (wish I had more cointreau), topped with an almond frangipane and one whole almond, baked at 400 for 18 minutes, dusted with powdered sugar and snarfed down asap.
Fiance asked me after finishing the first one and holding a second one in her hand, "How many did you say we could keep?"
Comments
Lovely pictures, well written and informative. ( I had to Google bostock). Couldn't think of a better way to spend my free time, either.
Syd
I think one (at a time) would make my day, too!
Bostock and gibassiers are at the top of my "to bake when I've lost 10 more pounds" list. ;-)
How did you make the orange simple syrup (for future reference)?
How to you think bostock would be made with somewhat less rich bread? I'm thinking challah.
David
With Brioche as an ingredient, you can't go wrong, Arlo! Spectacular!
Thanks for the comments!
As for the challah David, I am unsure, though I could see it working fine, just consider it would be providing a different taste than buttery rich brioche.
Simple syrup:
1/4 cup water
1/4 cup granulated sugar
1/4 cup orange juice
Orange zest from 1 orange
2-3 tablespoons orange liqueur
Combine all ingredients but liqueur in a saucepan, bring to a simmer, stirring constantly. When sugar has dissolved, remove from heat and add liqueur. Cool to room temperature.
David
David,
Have you considered making the 100% whole wheat brioche from Reinhart's WGB? That might bring along a somewhat less richer tasting end product.
Just a thought!
I haven't considered a WW brioche, but I've thought about the olive oil-based brioche in Tartine Bread.
David