I am the baker boy

Bostock recipe

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What is Bostock?

Bostock is an almond syrup-soaked, frangipane-topped, caramelized crispy edge bread toast typically made with stale brioche bread.

Despite the delicious-sounding description, I am sad to inform you that bostock is not commonly found in around Singapore. However all is not lost. With a bit of time, you can do this yourself!
TYFTFWE is here to present the first Singaporean recipe for this. This is possibly the time-consuming recipe I have attempted so far. It required me to learn a lot of new skills (blanching and silvering almonds) but it was definitely worth the effort. Other than that, everything else was relatively easy. For my variation of this amazing, mouth-watering brunch food, I used the mini-loaf baguette from Bakery House Cafe at Upper Thomson.

(EDIT : I used another loaf in the later pictures cause I couldn’t resist finishing the baguette)

PART 1
ingredients

blanched whole almonds
300g of raw almonds
strainer
paring knife
300g water

recipe

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weigh 300g of almonds

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boil water in a medium-size pot
pour almonds into boiling water for exactly 1 minute

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pour almonds onto strainer
dry almonds with water towel or bake them at 150C for 5 minutes

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blanch almonds by squeezing/slipping them gently (the white part of the almond should just pop out, leaving the skin)
sliver/flake 50g of almonds with a paring knife
toast flaked/slivered almonds under high heat for 5 mins

that concludes the first part of this recipe!

PART 2
ingredients

almond paste
250g blanched whole almonds
125g sugar
1/4 cup of honey
1/2 cup of water
30g of butter
food processor
boil honey, sugar and water in medium-size saucepan
process blanched whole almonds till coarse

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pour sugar, honey & water mixture over processed almonds
blend everything together
cool in fridge covered with cling wrap for about 1 hour
add melted butter
mix well

PART 3

ingredients

almond syrup
1/2 cup brown sugar (120g)
1/2 cup water (120g)
1 tablespoons honey (15g)
1/2 teaspoon almond extract (7g)
1/2 teaspoon vanilla (7g)
pinch of salt
recipe

boil everything together
cool it at room temp for 10 mins
pour enough into bowl for dunking of bread later on (I kept the rest of my almond syrup in a jar and left it in the fridge)

PART 4
ingredients

frangipane
56g of butter
110g of almond paste at room tempature
1 egg
22.5g of plain flour

recipe

melt butter in oven at 220°C for 3 minutes
mix with almond paste
add egg
whisk mixture
pour in flour
mix well (mixture should be smooth and very spreadable)
pour into jar and keep refrigerated till use

PART 5 : BOSTOCK ASSEMBLY

preheat oven to 180°C
grease baking sheet with butter

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cut bread

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prepare everything in place

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dunk bread in almond syrup

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spread frangipane over bread

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sprinkle flaked/slivered almonds over bread

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bake in 180°C oven for 15-20 minutes till edges are caramelized

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Topped with toasted flaked almonds, this almond syrup-soaked, frangipane-topped, caramelized crispy edge bread toast is heavenly. The taste is simply sensational. Even my father who usually doesn’t enjoy sweet stuff enjoyed it. Now all I need is just stale bread to dunk, spread over and bake to get my bostock fix.

What are you waiting for? Time to get cracking!

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