Raspberry almond bostock
Claire Saffitz x Dessert Person · ♥ 9.1K likes · 247K views · 12 min video
Timestamp
Ingredients
Method
Techniques
- 8 slices brioche
- 12 oz fresh raspberries
- simple syrup
- ¼ cup raspberry jam
- 2 whole eggs
- vanilla extract
Slice the brioche into three-quarter-inch slices if it is not already sliced. Use stale, day-old bread so it absorbs the syrup without falling apart.
Equipment and ingredients
- 4 oz almond flour
- 2 tbsp all-purpose flour
Combine the almond flour, all-purpose flour and kosher salt and shake to mix.
Dry ingredients for the frangipane
- 1 stick unsalted butter
- sugar
- kosher salt
Cream the butter and sugar with a hand mixer until light and fluffy.
- 0.125 tsp almond extract
Beat in the almond extract and the vanilla extract.
Extracts, dry ingredients, and what frangipane is
Mix in the dry ingredients on low until smooth and well combined; do not whip. The frangipane should be smooth and spreadable.
Soak one side of each slice generously in the syrup. Soaking both sides encourages the bottoms to brown before the tops crisp.
Spread a very thin layer of raspberry jam right to the edges of each slice.
A thin layer of jam
Spread the frangipane over the jam, dividing it evenly; generous but not too generous.
Spreading the frangipane
- granulated sugar
- toasted sliced almonds
Scatter the toasted sliced almonds and sprinkle with granulated sugar.
Transfer the assembled slices to a clean baking sheet lined with parchment or a silicone mat, so stray toppings do not burn. Handle gently.
Bake at 350 until the fruit is jammy and the frangipane is crunchy in places, 25 to 30 minutes; hers went about half an hour, checked at 25 and given five minutes more.
Cool until only slightly warm; the bread and frangipane need to set before they are moved.
The finished bostock and tasting