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  1. Inspiration corner
  2. Bostock

Bostock

Recipe : Bostock - France

Ingredients:

Brioche

Filling

Almond cream

Syrup

Working Method:

Brioche
 

  1. Mixing - Mix all the ingredients - except the Mimetic Incorporation - in a mixing bowl with a hook for 5 min. at low speed. Increase the speed and incorporate the Mimetic Incorporation little by little. Stop the mixer when the dough has enough elasticity and becomes shiny.
  2. Scale - Give the dough a 30 min. bulk proof at ambient temp. The scale at 185 g for a disc of 10 cm diameter and 12 cm high. Proof for ± 1,5 hours at 30°C with 85% humidity.
  3. Baking - Bake in a convection oven at 180°C for ± 20 min.

Filling
 

  1. Fill - Laminate Carat Nutolade in between 2 sheets of baking paper at 4mm.
  2. Cut - Freeze to be able to cut some discs with a 0,5cm smaller diameter than the disc of the brioche (9,5cm).

Almond cream
 

  1. Mixing - Cream the sugar and butter in a mixer with a paddle attachment. Add the eggs. Add the PatisFrance Amandes Râpées and CPT. Mix at medium speed for 3 min.
  2. Cutting - Laminate the cream in between 2 sheets of baking paper at 4 mm. Freeze to be able to cut some discs with a 0,5 cm smaller diameter than the disc of the brioche (9,5cm).

Syrup
 

  1. Boil - Clean & peel the orange & lemon. Boil the orange & lemon peel together with all other ingredients in a sauce pan.
  2. Soak - Cool down to 50°C and soak the brioche.

Build-up
 

  1. Cut & fill - Cut the brioche into 2 discs of each 2 cm thick and 10 cm diameter. Slightly soak each disc with the syrup. Apply a disc of Carat Nutolade* in between two discs of slightly soaked brioche.Top off with a disc of almond cream. Sprinkle some roasted hazelnut on top.
  2. Bake - Bake in a deck oven at 180°C until a golden color is obtained. Decorate with icing sugar and serve warm.

The Story

 

Bostock is a crunchy, old-fashioned breakfast pastry, the happy offspring of French toast, and an almond croissant. It's rumored to have its roots in Normandy. Bostock was created as a way of using up day-old brioche. It’s popular and easy to find in France. The brioche is soaked in syrup or spread with marmalade, smeared generously with an almond cream (or even a frangipane), then baked until it’s crispy on top, soft in the center, and irresistibly delicious throughout. We’ve upgraded this French classic by replacing the marmalade by our creamy Nutolade. Think of bostock as the ultimate French toast you’ve been missing all your life. Some people call it the Beyonce of French toast.

The Story

Place of Origin

 

Typical pastry from Normandy region in France, often eaten for breakfast.

Place of Origin

Easy Soft’r

  • Adapt to local Soft’r & local benefits
  • Increase shelf life of medium to sweet bakery goods
  • Contain the latest enzyme and emulsifier technology
  • To have a great texture untill end of shelf life

Carat Nutolade

  • Carat Nutolade is a range of premium tasting fat-based fillings with at least 12% of nut paste
  • It can be used in a lot of different applications
  • The product is easy to inject after baking, freeze-thaw stable and can be baked in closed applications
  • Available also in intense flavors: Hazelnut, Amande Noisette, Pistachio, White Nutty

Puratos CPT

  • The authentic custard cream mouthfeel
  • Rich in boiled milk taste
  • Consistent quality

Market insights & consumer trends

  • On the go snacking
  • Reduce waste by using stale bread
  • Chocolate and nuts are preferred tastes in patisserie

Shelf life: 1 week.

RSP & margin%: TBD locally

Freezable: Yes

Contact us for more information.

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