Mondays With Martha: Strawberry-Rhubarb Bostock
Cooking My Way Through This Month's Martha Stewart Magazine
Volume: May 2020
My Rating: 10 out of 10
Mood Music: Need Your Love - Tennis
Never heard of a bostock before? I hadn't either! But when I read Martha's description of it being as, "if French toast and an almond croissant had a baby," say no more... I was in. This is one of the easiest and most delicious recipes, and I can't wait to make it again.
Food shopping is a little more complicated these days with COVID-19, so when the grocery store we went to did not have rhubarb, we decided to forgo it for this recipe. Instead, we used a unique strawberry basil jam that we picked up in Ojai, CA a few months ago and it was a great substitute!
I have been wanting to make frangipane for a while now, ever since hearing about it on several episodes of The Great British Baking Show, but with its fancy name, I just assumed that it would be complicated. However, it could not be further from the truth. You stir together some basic ingredients and it comes together in only a few minutes.
The consistency is very thick (think: cookie dough), so to prevent it from ripping the bread, I rolled it into a ball, cut it into fourths so that each slice would have an even amount, and then took those fourths and cut them up slightly smaller before spreading it on top of the jam, which worked really well. All that's left is to toast them in the oven for 15 minutes (we used our time wisely to make scrambled eggs and wash the dishes during this time), and then sprinkle them with powdered sugar and sliced almonds.
I absolutely love the almond filling inside almond croissants, and I now know that it is fantastic on top of toasted brioche and jam, too! These really are bakery-quality treats, and I hope you let me know if you try them out and what different jam varieties you use!
1/2 cup finely ground almond flour
1 tablespoon unbleached all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, room temperature
1 large egg yolk
1/4 teaspoon pure vanilla extract
4 1-inch thick slices brioche, a day old
1/4 cup strawberry preserves
1 stalk rhubarb
Confectioners' sugar and toasted sliced almonds, for serving
Step 1 - Preheat oven to 375°F. In a bowl, stir together almond flour, all-purpose flour, 2 tablespoons granulated sugar, baking powder, salt, butter, egg yolk, and vanilla until combined. (almond mixture can be transferred to an airtight container and refrigerated up to 3 days.)
Step 2 - Place brioche on a parchment-lined baking sheet. Divide strawberry preserves over slices followed by almond mixture; spread to cover completely.
Step 3 - Cut rhubarb stalk into thirds crosswise, then quarter each piece to create 12 pieces; toss with remaining 1 tablespoon granulated sugar. Arrange over brioche and bake until golden, puffed, and just set, about 15 minutes. Dust with confectioners' sugar and sprinkle with almonds; serve warm.