Orange bostock
“Think of this as twice-baked brioche,” says Stone. “The brioche slices are soaked in a fragrant vanilla syrup, then topped with a simple frangipane and sliced almonds. Once baked, they’re the perfect combination of creamy, custardy and crunchy, all at the same time.”
Prep time 25 mins, cook 25 mins (plus cooling)
Serves 8
1 vanilla bean, split and seeds scraped Finely grated rind of 1 orange, juice of 2 190 gm caster sugar
90 gm softened unsalted butter
1 egg
1½ tsp pure almond extract (optional)
75 gm almond meal
2 tsp plain flour
1 tsp cornflour
8 day-old brioche slices (2.5cm thick)
120 gm sliced almonds
Icing sugar, for dusting
1 Stir vanilla bean and seeds, orange rind and juice, 110gm caster sugar and 80ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil, then reduce heat to medium and simmer until a light syrup forms (2-3 minutes). Cool to room temperature. Syrup can be refrigerated in an airtight container for up to 5 days.
2 Beat butter and remaining sugar in a bowl until light and fluffy (2-3 minutes). Beat in egg and almond extract, then stir in almond meal, flour and cornflour. This almond cream can be made up to 3 days ahead and refrigerated; bring to room temperature before using.
3 Preheat oven to 190C. Arrange brioche slices in a single layer on a baking tray and brush generously with syrup. Spread 2 tbsp almond cream over each, scatter with almonds and bake until almonds are toasted and bases of brioche are golden brown (20-25 minutes). Cool on a wire rack for 5 minutes, then dust with icing sugar and serve drizzled with extra syrup.>