Image by Evan Sung/Phaidon

Do you know bostock? It’s an almond and orange flower syrup–soaked slice of brioche, topped with almond cream, and baked until browned, puffed, and gorgeous. If you like almond croissants, you’ll go crazy for bostock. The softly floral tone comes from a syrup made using orange flower water, a little almond extract, and fresh orange zest buzzed into the almond cream to create a rich and custard-like topping. You’ll have some leftover syrup on hand; save it to mix into maple syrup to top pancakes or waffles.

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Serves 4

Almond Cream
1½ cups unsalted almonds (preferably skinned)
⅓ cup sugar
3 tablespoons unsalted butter, softened
1 egg
Finely grated zest of 1 orange
½ teaspoon almond extract
½ teaspoon kosher (coarse salt)

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Toast
½ cup sugar
1 tablespoon honey
1½ tablespoons orange flower water
Four ¾-inch thick slices day-old brioche or challah
3 tablespoons unsalted butter, softened
4 tablespoons (¼ cup) sliced (flaked) almaonds
Confectioners’ (icing) sugar, for serving

1) Make the almond cream: In a food processor, finely grind the almonds. Add the sugar, butter, egg, orange zest, almond extract, and salt and process until creamy and smooth.

2) Make the toast: In a small saucepan, combine ½ cup water, the sugar, and honey and bring to a simmer. Stir occasionally until the sugar is dissolved, remove from the heat, and set aside to cool. Add the orange flower water.

3) Preheat the oven to 400° F.

4) Spread one side of the bread slices with the butter, then brush with the orange flower syrup. Use a spoon to liberally dollop and spread a layer of almond cream ¼-inch thick onto each slice. Place on a baking sheet, sprinkle 1 tablespoon almonds over each, and bake until the topping is browned, 12–15 minutes. Remove from the oven and let cool slightly, then serve showered with confectioners’ sugar.

Adapted from “Toast: The Cookbook,” by Raquel Pelzel (Phaidon, September 2015)

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