bake for japan: bostock

It's pretty laughable that my first entry in quite some time is one about baking, but here we go. This past weekend, the people of Toronto came together in a big way and raised (at time of publishing this entry) over $12,786 for relief efforts in Japan through a bake sale, and I'm proud to have been a tiny part of such an amazing undertaking.


bake for japan // evergreen brick works



The talent and creativity that went into the goods for this fundraiser was insane. As I visited venue after venue, from east end to west, I couldn't help but feel intimidated, and I began to doubt my meager offering. However, the positive feedback I received from many a trusted palate has prompted me to share the recipe for my Bake For Japan treat: Bostock.

Bostock is day-old brioche soaked in orange blossom water syrup, topped with almond cream and slivered almonds, baked, then dusted with icing sugar. This all sounds much sexier in French (Brioche imbibée au sirop à fleur d'oranger! Crème d'amande! Neige éternelle!)

Thing is, I don't bake. In culinary school, we'd not-so-secretly refer to the precious crew surrounding the basement ovens as dough wankers. And then wonder why our attempts at trading blanquette de veau for éclairs were rebuffed. When the time came to actually participate in Culinary Desserts, discussions of cake flour vs. bread flour annoyed me more than having to pull out a scale and weigh the flour. It was bratty, and I've certainly come to realize it's important to understand the why behind ingredients in not just sweet but savoury preparations, but I still kind of bristle when asked to bake anything.

The beauty of this recipe is that you don't really have to bake. As long as you don't care to make the brioche from scratch, it's pretty straightforward and simple. I made some of my brioche, and ordered a few backup loaves just-in-case. Amazingly, I was able to use my bread! But this recipe is really just a fantastic way to use up the stale brioche you bought yesterday and had the self control to not eat entirely in one sitting.



bostock
brioche imbibée au sirop à la fleur d'oranger, crème d'amande

Day-old brioche, sliced 1 to 1.5 inches thick and cut into rounds or some other shape if you fancy
sliced almonds
icing sugar, for garnish
orange zest, for garnish

orange blossom water syrup

1 cup water
1 cup sugar
1 tbsp orange blossom water
orange zest, to taste
(optional additions: 1/2 vanilla bean; star anise; cardamom)

Depending on how much brioche you have left over, you can multiply the recipe easily. Add water and sugar to a pot, and stir to dissolve sugar. Bring to a boil and add orange blossom water and zest. Simmer for five minutes, then remove from heat and let cool. This will keep in your fridge for a while, and any leftovers would be just fine in a cocktail.

almond cream

115 grams (1 stick) butter
1.5 tbsp sugar
225 grams almond paste
2 eggs
3 tbsp cake flour

Cream butter and sugar with mixer. Chop almond paste into small chunks and add to creamed butter/sugar. There will probably be small bits of almond paste; no matter! Add eggs, one at a time, to mixture. Add flour all at once and mix until fully incorporated. It'll look shiny and beautiful. This will also keep in the fridge, but bring to room temperature when ready to use.

Assembly

Preheat oven to 350.

Firstly, soak your brioche pieces with orange water syrup. If your brioche is really stale, then you can dip the pieces into the syrup and wring them out without destroying them. If your brioche is too delicate for this, simply brush the syrup on both sides, generously.

Spread 1/2-1 tbsp almond cream from edge to edge of one side of your saturated brioche. Place almond slices in a bowl and, gently, place your brioche, almond cream side down, into the almonds to coat.

Place bostock on parchment lined baking sheet and bake for 10-20 minutes on the top of your oven, watching carefully; the syrup soaked bread will burn quickly. When the almond cream sets and the sliced almonds are slightly toasted, you're good to go.

Let cool on baking rack, and dust with icing sugar and orange zest. I had blood oranges around and they were perfect. The outside of your bostock should be crispy, the inside moist, and a shot of espresso would be a good call right about now.