Bostock from Tartine: A Classic Revisited: 55 All-New Recipes, 60 Updated Favorites (page 73) by Elisabeth Prueitt and Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nadiam1000 on July 09, 2018

    Used purchased brioche. This is very good - tastes more fruit (orange syrup plus apricot jam) than almond and you need to watch the bottom of the the bostock from browning too much. The frangipane cream variation (I used too much butter by accident...) makes enough for several batches of Bostock or can keep a week in the fridge. I plan to make it into almond croissants next weekend. Another winner from this cookbook!

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