Bostock

Bostock

She slams the snooze button yet again.  Even after a long night of uninterrupted dreams, her brain is clouded and her limbs weigh 100 pounds.  She wonders if she could live life from the comfort of a bed.  She is finding it difficult to set a good example at work.  She fantasizes about 4-day, 10:00 to 4:00 work weeks.  Is this exhaustion or merely malaise?  Concerned, she doesn’t know how to fix herself.

While not a permanent solution, she finds momentary relief in the kitchen.

Bostock Pastries
Serves 6

Orange  Syrup
½ c. Water
¼ c. Sugar
1 T. Orange flower water
1 t. Orange zest
Almond Cream
½ c. Butter, softened
1 c. Almond meal
¾ c. Powdered sugar
Pinch Salt
1 Egg
¼ t. Vanilla
¼ t. Almond extract
6 Slices brioche or challah, 1” thick
¼ c. Almonds, sliced
Powdered sugar

Preheat oven to 350 degrees.  Heat sugar and water in a small saucepan on the stove until sugar has dissolved.  Turn off heat and add orange flower water and zest.  In a medium bowl, stir butter, almond meal, sugar, and salt together until well combined.  Add egg and extracts and blend well.  Liberally brush both sides of brioche slices with orange syrup. Spread  tops of slices with 3-4 tablespoons of almond cream and sprinkle with sliced almonds.  Place bostock on sheet pan and bake 18-22 minutes until tops are golden and almond cream is slightly puffy.  Dust with powdered sugar.

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