RECIPE: Brioche Bostock Boden from Patisserie 46
Brioche
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
Method:
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
Method:
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
Method:
1. Cream butter, powdered sugar and cornstarch
2. Add almond flour
3. Add eggs, rum and mix well
Bostock:
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