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Bostock from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections by Elisabeth Prueitt and Chad Robertson

  • almonds
  • apricot jam
  • orange liqueur
  • oranges
  • ground almonds
  • brioche bread
  • store-cupboard ingredients

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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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