Delicious French Pastry Bostock With Claire Saffitz | Dessert Person
Bostock, or twice-baked brioche, is a French breakfast pastry that's like a cousin of French Toast but with frangipane baked on top. Bostock checks every box of a great brunch recipe. It's a superb use for day-old bread, easy to assemble ahead of time (once you have the components prepped), and a little chic. Follow along as Claire Saffitz makes this delicious french pastry with Raspberries & Almond.

#frenchtoast #french #clairesaffitz

Ingredients
1/4 cup sliced almonds
1 pound (454g) raspberries or strawberries
2 tablespoons sugar
1 loaf baked Brioche (page 352) or 1 store-bought brioche or challah bread
(cut into eight 3/4-inch-thick slices)
1/2 recipe Honey Almond Syrup (page 320)
1/4 cup good-quality raspberry jam
1 cup Frangipane (page 329), at room temperature

Video Breakdown
0:00 Start
0:01 How To Make Bostock

Thanks for watching!

Dessert Person Online: https://www.dessertperson.com/
Claire on Instagram: https://www.instagram.com/csaffitz/?h...
Claire Merchandise: https://www.dessertperson.com/buystuff
Penguin Random House Books: https://www.penguinrandomhouse.com/

Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar