Whether it’s a busy weeknight, a friend’s decided to stay for dinner, or you simply don’t want to cook, sometimes you need something easy to throw together. The recipes in our series “Homemade Gourmet” take the thought and time out of cooking without sacrificing their flavor or gourmet appeal. Learn how to bake French bostock pastries with mini English muffins by award-winning chef Curtis Stone to share at your next brunch party.
Mini Citrus Bostock Bites by Curtis Stone
A bostock — pronounced “BOH-stock” — is a French pastry that doesn’t get the recognition it deserves.
Somewhere between French toast and an almond croissant, but only better, a Bostock is normally made with stale bread, typically brioche (it is French after all). The bread is layered with a smear of almond cream, or frangipane, and topped with toasted almonds and confectioners’ sugar. When it comes out of the oven the edges are crispy and caramelized and the middle remains soft.
Curtis Stone’s version uses Wolferman’s mini English muffins. He brushes them with an orange syrup, adding an extra level of sweetness. Along with its crunch, this Bostock will make you want to start your meal with dessert.
Bostocks make for a great addition to brunch, a meal that Curtis loves. “It’s that meal where you can accommodate those who veer toward sweet and savory ends of the spectrum,” he says. “Eggs, bacon, ham, jams, honeys, and syrups are all part of the spread and the English muffin is a great vehicle to use as a base to so many different recipes.”
Curtis also says there is something comforting about an English muffin. “They’re warm, crisp with plenty of crevices to soak up ingredients.”
Mini Bostock Bites
- 1 cup granulated sugar, divided
- 2 oranges, zested, juiced
- 3/4 cup almond flour
- 1 tablespoon all-purpose flour
- 1 teaspoon cornstarch
- 6 tablespoons unsalted butter, softened
- 1 large egg
- 1 1/2 teaspoons pure almond extract
- 12 Wolferman’s 1910 Original Recipe Mini English Muffins, split
- 1 1/2 cups sliced almonds
- Powdered sugar, for dusting
Position racks in center and lower third of oven and preheat oven to 375° F.
In small saucepan over medium heat, whisk 1/2 cup granulated sugar, 1/2 cup orange juice, 1 tablespoon orange zest, and 1/3 cup water. Bring to simmer, whisking to dissolve sugar. Cool syrup to room temperature.
Meanwhile, in a small bowl, mix almond flour, all-purpose flour, and cornstarch. In a medium bowl, using an electric hand mixer, beat 1/2 cup granulated sugar and butter for 3 minutes, or until light and fluffy. Add egg and almond extract and beat until blended. Add flour mixture and beat until just blended.
Arrange Wolferman’s 1910 Original Recipe Mini English Muffins, cut side up on two large sheet trays, and brush each with 2 teaspoons of syrup. Spread 1 tablespoon of almond cream over each muffin half and sprinkle with almonds.
Bake bostock bites for 16 to 18 minutes, or until almonds are toasted and bottoms of muffins are golden. Transfer bostock bites to wire rack and cool 2 minutes. Dust with powdered sugar and serve warm.
Make-Ahead: Syrup and almond cream can be made up to 3 days ahead, covered separately and refrigerated. Bring almond cream to room temperature before spreading on Wolferman’s 1910 Original Recipe Mini English Muffins.