RECIPE: Brioche Bostock Boden from Patisserie 46


Water 50 gr

Dry yeast 8 gr

Bread flour 400 gr

Salt 10 gr

Sugar 32 gr

Whole eggs 210 gr

Spanish anise 15 gr

Candied orange peel 100 gr

Olive Oil 60 gr

Butter 220 gr


1. Combine first ingredients and mix until elastic and shiney

2. Add olive oil and butter and continue mixing until the dough is smooth and supple

3. Add chopped orange peel and and anise and mix until combined

4. Allow dough to rest at room temperature for one hour and refrigerate overnight

5. Shape the dough into desired container and proof until double in size

6. Bake at 350 F until golden brown

7. Allow loaf to cool thoroughly until the next day

8. Slice into one inch thick pieces

Almond Syrup

Water 500 gr

Sugar 500 gr

Almond Flour toasted 10 gr


1. Boil sugar and water

2. Add toasted almond flour and let rest until cool

Almond Cream

Butter 500 gr

Powdered Sugar 500 gr

Cornstarch 25 gr

Almond flour 600 gr

Whole eggs 300 gr

Rum 60 gr


1. Cream butter, powdered sugar and cornstarch

2. Add almond flour

3. Add eggs, rum and mix well


1. Dip slices of brioche into syrup and drain

2. Cover with almond cream and sprinkle with sliced almonds

3. Bake at 350 until golden brown and sift generously with powdered sugar

4. Allow to cool and enjoy