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?"