Chef's Recipes

Bostock with Earl Grey prunes

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

Jul 03, 2014 6:48am
  • 1 hr preparation
  • 35 mins cooking plus macerating
  • Serves 6
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Bostock with Earl Grey prunes
"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.

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