Bostock with Earl Grey prunes

Name: Bostock with Earl Grey prunes
Total time: 1 h 35 min
Yield: Serves 6

Australian Gourmet Traveller recipe for Bostock with Earl Grey prunes from Long Shot in Melbourne.

Jul 03, 2014 6:48am

Serves 6
1 hr preparation
35 mins cooking plus macerating

"I'd never heard of bostock before eating at Long Shot. It's delicious. I'd be thrilled if you could publish the recipe so I can try making it at home."
Kurt Gatehouse, South Yarra, Vic

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Ingredients

12 brioche slices, 2cm thick, crusts removed
To serve: flaked almonds
For dusting: icing sugar
To serve: vanilla ice-cream

Earl Grey prunes

130 gm caster sugar
1 star anise
1 tbsp loose-leaf Earl Grey tea
12 small pitted prunes

Chocolate orange custard

125 ml (½ cup) pouring cream
2 tbsp milk
Finely grated rind of 1 orange
1 vanilla bean, split, seeds scraped
4 egg yolks
25 gm caster sugar
75 gm dark chocolate (60% cocoa solids), finely chopped

Frangipane

125 gm icing sugar
125 gm butter, softened
125 gm almond meal
25 gm plain flour
3 eggs

Method

Main

1
For Earl Grey prunes, bring sugar and 500ml water to the boil in a small saucepan over medium-high heat. Remove from heat, add tea leaves and set aside to infuse (3 minutes). Strain into a bowl over prunes and star anise (discard tea) and refrigerate overnight to macerate.
2
For chocolate orange custard, heat cream, milk, rind and vanilla bean in a saucepan over medium heat, to just below boiling, then reduce heat to very low. Whisk egg yolks with sugar and vanilla seeds in a large bowl until pale (4-5 minutes), add to cream mixture, whisking continuously, and cook, whisking continuously, until thickened (8-12 minutes). Add chocolate, mix well, then remove from heat and allow to cool.
3
For frangipane, whisk icing sugar and butter in an electric mixer until pale and creamy (4-6 minutes). Add almond meal and flour, mix to combine, then add eggs one at a time, mixing well between additions until mixture is smooth.
4
Preheat oven to 170C. Drain and halve prunes (reserve syrup). Spread chocolate custard over a slice of brioche, top with 4 prune halves, drizzle with a little tea syrup then top with another brioche slice. Spread frangipane over top and sides then scatter with flaked almonds. Repeat with remaining brioche and bake bostock on a tray lined with baking paper until golden (20 minutes). Serve warm dusted with icing sugar and topped with a scoop of ice-cream.

Notes

Note Long Shot uses house-made brioche, but we've gone with store-bought. Start this recipe a day ahead to macerate the prunes. This is best eaten on the day it's made.