Banana, Blueberry and Almond Bostock by Patrick Ryan
| Serves: 4 | Chef: Patrick Ryan | Category: Tarts & pastries | Meal: Breakfast | Machine: Stand mixer | Total time (min.): 45 |
Bostock is the fusion between French toast and an almond croissant. It is a French pastry made using day old brioche which is topped with a creamy frangipane topping before being baked. It is best enjoyed served warm. For our take on this French pastry we are dipping the brioche in a rum syrup which is then topped with sliced banana before being covered in frangipane and finally finished with fresh blueberries and flaked almond. This is the ultimate weekend treat.
Ingredients
For the Rum syrup:
- 100g Caster sugar
- 50g Water
- 50g Dark rum
- 100g Diced butter
- 100g Caster sugar
- 2 Eggs
- 100g Ground almonds
- 3 to 4 Drops of almond extract
- 1 Loaf of brioche , see previous recipe
- 1 Punnet of blueberries
- 1 Banana
- Handful of flaked almonds
Tools
- Titanium Chef KVC7300S
Method
For the rum syrup:
- In a clean saucepan place the sugar water and rum. On a medium heat place the saucepan and bring to a gentle simmer. Stir occasionally to help the sugar dissolve. Allow to cool to one side until required. This syrup will be used later to soak the brioche before baking.
- To make the frangipane, beat together the eggs and sugar using your Kenwood chef with the K beater.
- Add the eggs one by one mixing well before adding the next egg. On a slow speed add in the ground almonds and almond extract. Put the frangipane to one side until required.
- Preheat the oven to 180C.
- Cut the brioche into 1 inch thick slices. Dip each slice into the prepared rum syrup. Place each slice of brioche onto a baking tray lined with parchment paper. Cover each slice of brioche with thinly sliced banana. Cover the sliced banana generously with frangipane. Top each slice with blueberries and flaked almonds. Bake for 20 minutes in the preheated oven.
- Allow to cool slightly before serving with a dusting of icing sugar.
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