Recipes
Bostock-style bread
Servings
6 portions
Cooking
15-20 minutes
Ingredients
- 3 slices of Au Pain Doré Multigrain Rustic Sliced Bread
- 3 slices of Pain Doré Peasant Sliced Bread Loaf
- 115g unsalted butter
- 100g sugar
- ½ tsp salt
- 1 egg
- 1 tsp vanilla extract
- ½ tbsp orange zest
- 120g almond flour
- 25g flour
- Cocoa powder
- Sliced almonds (for garnish)
- Powdered sugar (for garnish)
- Cinnamon (for garnish)
- For the syrup: 45g heavy cream, 135g water, 150g sugar
Preparation
- In a bowl, mix the butter, sugar, and salt. Mix well.
- dd the egg, vanilla, and zest. Mix, then add the flour.
- Divide the almond mixture in two and add cocoa powder to one of them. Set the mixtures aside.
- For the syrup: in another bowl, mix the cream, water, and sugar. Set aside. Heat over medium heat and bring the syrup to a boil. Simmer for 1 minute.
- Place the bread slices on a baking sheet and brush them with the warm syrup mixture.
- On the multigrain bread, place the chocolate almond paste mixture. On the peasant bread, place the almond paste mixture.
- Bake in the oven for 15-20 minutes at 375°F.
- Sprinkle with sliced almonds. Add cinnamon to your chocolate bread and powdered sugar to your almond bread.
