Delicious French Pastry Bostock With Claire Saffitz | Dessert Person
Delicious French Pastry Bostock With Claire Saffitz | Dessert Person Bostock, or twice-baked brioche, is a French breakfast pastry that's like a cousin of French Toast but with frangipane baked on top. Bostock checks every box of a great brunch recipe. It's a superb use for day-old bread, easy to assemble ahead of time (once you have the components prepped), and a little chic. Follow along as Claire Saffitz makes this delicious french pastry with Raspberries & Almond. #frenchtoast #french #clairesaffitz Ingredients 1/4 cup sliced almonds 1 pound (454g) raspberries or strawberries 2 tablespoons sugar 1 loaf baked Brioche (page 352) or 1 store-bought brioche or challah bread (cut into eight 3/4-inch-thick slices) 1/2 recipe Honey Almond Syrup (page 320) 1/4 cup good-quality raspberry jam 1 cup Frangipane (page 329), at room temperature Video Breakdown 0:00 Start 0:01 How To Make Bostock Thanks for watching! Dessert Person Online: https://www.dessertperson.com/ Claire on Instagram: https://www.instagram.com/csaffitz/?h... Claire Merchandise: https://www.dessertperson.com/buystuff Penguin Random House Books: https://www.penguinrandomhouse.com/ Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Sound Engineer/Music: Michael Guggino Editor: Hal McFall Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar
