on brioche & bostocks


HG | on brioche & bostocks

These days I eat less bread than I used to.
Not no bread, but less.
And I try to stick to the good stuff when I do.
Like brioche, I love brioche.
So when I found out my friend Tara was going to include a recipe for bostocks in her new book, I knew I had to try it.
She’s a bit of a magician in the kitchen and we have a history of searching out bostocks together.
Plus I’ve made her chocolate chip cookies and they’re fantastic.
Same goes for her fried chicken, her pickled strawberry preserves and her house burger sauce.
All without surprise, excellent.
 
 

Anyway, brioche (and bostocks) come with a fair bit of nostalgia for me.
They remind me of my first days working in a pastry kitchen.
You learn brioche (the foundation of bostocks) early on,
it’s one of those basic recipes you have to master, like pâte à choux or crème pâtissiére.
It’s also really versatile as far as application goes.
Perfect the day you make it, but equally great days later.
 
 

If you haven’t made (or had) bostocks before,
they’re essentially thick pieces of brioche,
soaked in simple syrup (Tara’s has orange blossom water and citrus rind)
and spread with almond cream (often garnished with sliced almonds or even dried fruit).
In Tara’s recipe, the almond cream puffs up around the almonds themselves and melds into the soaked bread.
The result is a centre that is someplace between bread,
custard and a slice of cake, with the edges feeling crispy like a piece of toast.
They’re fragrant, but not overpowering, and perfect in hand on the way out the door.
Herriott Grace

 

Tara O'Brady's Bostocks

Makes 8 to 10 pieces

From the Seven Spoons Cookbook, Ten Speed Press, 2015. I've used both a traditionally shaped loaf as well as a round and prefer the texture of bostocks made of round slices. If you're making your own brioche try using a coffee tin for baking.

Ingredients

    ORANGE SYRUP
  • 150 g granulated sugar (3/4 cup)
  • 180 ml water (3/4 cup)
  • 1 t orange blossom water
  • 4-6 strips citrus zest (lemon, orange, yuzu), each 2.5 cm (1") thick
  • ALMOND CREAM
  • 115 g unsalted butter, softened (1/2 cup)
  • 115 g confectioners' sugar (1 cup)
  • 100 g almond meal (1 cup)
  • 1 T all-purpose flour
  • Seeds scraped from a vanilla bean
  • 2 t rum or brandy (optional)
  • Scant 1/4 t almond extract
  • 1/4 t fine-grain sea salt
  • 1 egg, lightly beaten
  • TO ASSEMBLE
  • 8 to 10 slices of stale brioche, each around 2.5cm thick (1")
  • Sliced almonds, for sprinkling (optional)
  • Confectioners' sugar, for dusting

Method

  1. To make the syrup, stir together the granulated sugar, water, orange flower water, and zest in a small saucepan. Bring to a boil over medium heat, then lower the heat and simmer for 5 minutes. Set aside to cool. Cover and refrigerate overnight or for up to 1 week. Remove the zest before using.
  2. To make the almond cream, beat the butter in a bowl with a silicone spatula or a hand mixer until the butter holds a peak when the spatula is lifted. Sift in the confectioners' sugar, then fold to incorporate. Beat until fluffy, about 3 minutes. Scrape down the bottom and sides of bowl. Sift in half the almond meal, stir to incorporate, then sift in the rest with the flour. Mix again then stir in the vanilla, rum, almond extract, and salt. Pour in the egg and stir until creamy. Transfer to a bowl, then press a piece of plastic wrap against the surface to prevent it from drying out. Refrigerate until cold, about 2 hours, or up to 3 days ahead.
  3. To assemble the bostocks, preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper, then arrange the brioche on top. Brush syrup all over the slices until saturated. If any syrup remains, wait until the first soaking is absorbed , then brush again. Spread one cut side with almond cream, all the way to the edges, then sprinkle with almonds. Bake until the cream is puffed and brown, and the brioche is deeply toasted, 18 to 22 minutes. Let the bostocks cool for 5 minutes on their tray. Sift a light flurry of confectioners' sugar over all, then all that's left is the eating.

HG | on brioche & bostocks

 
+ some things I like:
This rug, this rug and this one
Outdoor Voices
This basket
I just ordered this book
I can’t wait to try these
My baking board
These bags
This suit
I think we should get this for our patio/garden
And Rosebud Multi-Use Oil
 

HG | on brioche & bostocks

PHOTOS: Nikole Herriott

posted on July 16, 2015 by Nikole

comments: 12

a shop preview


Herriott Grace

 

Hi!
We’re updating today at 4PM EST.
Plus, the banana cake in the photo above is really great, here’s the recipe.
I skipped the peanut butter frosting
and opted for confectioners sugar instead
and it was pretty close to perfect.
xo, N

 

PS: Our update is relatively small this time around as my father is in the final stages of recovering from wrist surgery. Our next update will include a more diverse selection of things. ;)

 

 

 

 

 

 

 

 

 

 

 

Herriott Grace

 

 

 

 

 

 

 

 

 

 

Herriott Grace

 

 

 

Herriott Grace

 

Herriott Grace

posted on June 23, 2015 by Nikole

comments: 2

a shop preview


Herriott Grace

 

 

Hello!
We’re updating our one of a kind and ongoing items today at 2pm EST.
Plus, shipping is FREE on orders of $500 USD or more destine to addresses in North America,
enter NORTHAMERICA at the cart.
xo, HG

 

 

 
*please note, our prices now show in USD

Herriott Grace

 

 

 

 

Herriott Grace

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Herriott Grace

Photos: Nikole Herriott

posted on February 26, 2015 by Nikole

comments: 4

a shop update + we’re having a party!


Herriott Grace

We’ve updated the shop + we’re having a party.
Well, not really a party but join us at our studio for sweets and snacks and drinks this Sunday afternoon from 1-6!
Everything available online will be available for purchase in person.
We’re located at 77 Florence Street, Unit 202, Toronto, M6K 1P4. Buzz 202.
Plus, we’ve just added gift certificates to the shop, find them here.
Hope to see/meet you in person!
xo, N

 

DecemberUpdate2831

 

Herriott Grace

PHOTOS: NIKOLE HERRIOTT

posted on December 17, 2014 by Nikole

comments: 6

NEW CERAMICS + FREE SHIPPING*


HERRIOTT GRACE + JOHN JULIAN DESIGN

 

We’ve added new ceramics to the shop.
Made by hand in England, Julian Sainsbury’s pieces are both beautiful and utilitarian.
They’re heavy in weight, but delicate in design.
They remind me of kitchens in years past.
Of old world pastry shops.
The kind where the counters are marble
and the tools well-used.
Where the tiles are rectangular
and the windows paned.
Where it smells of butter and flour
and fresh cooking fruit.
Of a time when made with attention was the standard,
not the exception.
xo, N

 

 

 

 

HERRIOTT GRACE + JOHN JULIAN DESIGN

 

+ other shop news
-We’re now offering FREE shipping on orders destine to North America over $500, enter NORTHAMERICA at the cart
-We’ve added new Italian Fruit Jam to the shop
-Sue made some of the most beautiful salad bowls ever
-We’re updating our one-of-a-kind items later this week
-And we now have dessert and side plates in stock

 

HERRIOTT GRACE + JOHN JULIAN DESIGNHERRIOTT GRACEPHOTOS: Nikole Herriott

 

posted on December 7, 2014 by Nikole

comments: 3

this and that


Herriott Grace

Hi!
I’ll be back here soon with a new recipe or two
and our annual birthday giveaway!
Plus, we’ll be updating the shop in time for the holidays.
Stay tuned, there are lots of new and exciting items (here are a couple, one & two)!
xo, N

 

___shop news
this bowl is available and it’s beautiful
many of sue’s dishes are back in stock
we’ve added a set of tea towels
and new one of a kind items are coming soon

 

 


___links
i’d like to go truffle hunting in france
i’m dreaming about a trip to vietnam this winter
i got the plate in the photo at mociun
and finally, this is interesting article

 

 

 

 

 

 

Herriott Grace

PHOTOS: Nikole Herriott

posted on November 28, 2014 by Nikole

comments: 6

pg. 1

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