Bostock from Tartine Box Set by Chad Robertson

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Notes about this recipe

  • mseers on October 25, 2011

    almond cream: 1 c sliced almonds, 1/2 c sugar, pinch salt, 2 eggs, 1/2 c butter, 2 T brandy. combine almonds, sugar, salt in food processor until finely ground. add eggs and butter, process to form a paste. refrig at least 1 hr and up to 3 days.

  • mseers on October 25, 2011

    orange syrup: 1/4 c ea water and sugar, 1 t orange blossom water, 1/4 c orange juice, zest of 1 orange, 2 T orange liqueur. combine all but liqueur simmer on med-high until sugar dissolved, add liqueur off heat, cool.

  • mseers on October 25, 2011

    toasted brioche soaked with orange syrup, spread with jam and almond cream, topped with sliced almonds and baked. 6 slices brioche each 1/2 in thick, toasted, orange syrup, almond cream, 1/4 c orange marmalade, apricot jam or berry jam, 3/4 c sliced almonds, confec sugar. 400 oven. arrange brioche on baking sheet, soak brioche with syrup until very moist, spread with jam or marmalade about 1/8 in thick, follow with a layer of almond cream about 1/4 in thick. top with sliced almonds, bake at 400 15-20 min until almond cream caramelized and almond slices toasted. dust w confec sugar before serving.

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