Bostock has two major things going for it. First, it’s head-slappingly easy. Second, it can be riffed upon endlessly. All you really need is the frangipane and the brioche. And while you can go full-bore and make your own brioche, but store-bought makes an already easy pastry even easier. I confess really like to use brioche hamburger bun tops. The round shape makes for a good presentation, plus bun tops are nice and thick, which is what this preparation needs.
Component-wise you can really go crazy. You can spike your syrup with spirits or extracts, or infuse it with citrus, vanilla, herbs, rose petals, whatever your little heart desires. You can swap out the jam for some other spread: preserves of any kind, Nutella, apple or pumpkin butter. Lastly, you can sprinkle on a little of just about anything with the almonds: bits of fruit, berries, maybe some edible flowers. And who’s stopping you from dusting on a bit of spice with that powdered sugar? Nobody, that’s who.
So for those of you who like to experiment, think of bostock as your own little low-risk flavor lab. For those who’d prefer to simply do the classic, you can’t go wrong there either. It goes like this:
Preheat your oven to 375 degrees Fahrenheit and lay out the brioche slices on a sheet pan. Brush both sides of the brioche lightly with syrup.
Next, spread on a thin layer of the jam. Spread or pipe the frangipane onto the brioche slices. Sprinkle the almonds over the top and dust with powdered sugar. Bake the Bostock for about 20 minutes, rotating once, until the edges of the almonds are golden.
Allow the pastries to cool, then sprinkle with powdered sugar and serve.