Bostock Pastry: The Lesser-Known French Treat You Need to Start Eating

A bostock — pronounced “BOH-stock” — is a French pastry that doesn’t get the recognition it deserves.

Somewhere between French toast and an almond croissant, but only better, a bostock is normally made with stale bread, typically brioche (it is French after all). The bread is layered with a smear of almond cream, or frangipane, and topped with toasted almonds and confectioners’ sugar. When it comes out of the oven the edges are crispy and caramelized and the middleremains soft.

Our version uses Wolferman's mini English muffins, which get a brush of orange syrup, adding an extra level of sweetness. Along with its crunch, this bostock will make you want to start your meal with dessert.

Bostocks make for a great addition to brunch, a meal that can accommodate those who veer toward sweet and savory ends of the spectrum. Eggs, bacon, ham, jams, honeys, and syrups are all part of the spread and the English muffin is a great vehicle to use as a base to so many different recipes.

Plus, there is something comforting about an English muffin: they’re warm, crisp, and have plenty of crevices to soak up ingredients.

Mini Bostock Bites

PREP TIME: 30 minutesCOOK TIME: 20 minutesTOTAL TIME: 50 minutes

SERVINGS

---

Ingredients

• 1 cup granulated sugar (divided)
• 2 oranges
• 3 cup almond flour
• 1 tablespoon all-purpose flour
• 1 teaspoon cornstarch
• 6 tablespoons unsalted butter (softened)
• 1 large egg
• 112 teaspoons pure almond extract
• 12 Wolferman’s 1910 Original Recipe Mini English Muffins (split)
• 112 cups sliced almonds
• Powdered sugar (for dusting)

---

Navel Oranges - One Tray

Shop

Mini English Muffins Sampler

Shop

---

Instructions

1
Position racks in center and lower third of oven and preheat oven to 375° F.
2
In small saucepan over medium heat, whisk 1/2 cup granulated sugar, 1/2 cup orange juice, 1 tablespoon orange zest, and 1/3 cup water. Bring to simmer, whisking to dissolve sugar. Cool syrup to room temperature.
3
Meanwhile, in a small bowl, mix almond flour, all-purpose flour, and cornstarch. In a medium bowl, using an electric hand mixer, beat 1/2 cup granulated sugar and butter for 3 minutes, or until light and fluffy. Add egg and almond extract and beat until blended. Add flour mixture and beat until just blended.
4
Arrange the English muffins, cut side up on two large sheet trays, and brush each with 2 teaspoons of syrup. Spread 1 tablespoon of almond cream over each muffin half and sprinkle with almonds.
5
Bake for 16-18 minutes, or until almonds are toasted and bottoms of muffins are golden. Transfer bostock bites to wire rack and cool for 2 minutes. Dust with powdered sugar and serve warm.

---

Notes

Make-Ahead: The syrup and almond cream can be made up to 3 days in advance, covered separately and refrigerated. Bring almond cream to room temperature before spreading on the English muffins.