Chefs' Recipes

Curtis Stone’s orange bostock

"Think of this as twice-baked brioche," says Curtis Stone. "Once baked, they're the perfect combination of creamy, custardy and crunchy, all at the same time."
Orange bostock recipeChris Court

“Think of this as twice-baked brioche,” says Curtis 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.”




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.

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