These Meyer lemon bostock are made with thick brioche slices soaked in a Meyer lemon syrup, slathered with almond frangipane cream, topped with sliced almonds, and baked to perfection.
Let’s talk about bostocks! Bostock, or brioche aux amandes, is a classic but lesser known French pastry compared to almond croissant. I first discovered bostocks from Tara’s Seven Spoons cookbook and have been making them for years. Traditionally, thick brioche slices are soaked with an orange flavored syrup, slathered with almond frangipane cream, topped with sliced almonds, and baked to perfection. After years of making bostocks with orange syrup, I decided to switch things up and experimented with Meyer lemons. I’m so excited to share my recipe for Meyer lemon bostock with you.
To make the lemon syrup, I combined Meyer lemon juice, zest, water, and sugar and let the liquid reduce over medium heat. The result is an aromatic, lightly sweet, and intensely lemon flavored syrup. If you can’t find Meyer lemons to make the syrup, use Eureka lemons but get ready to pucker up. Eureka lemons have quite a bit more acidity compared to Meyer lemons. Using a store bought lemon marmalade or jam is another alternative. While the lemon syrup is simmering on the stove, I whipped up the almond frangipane. Frangipane is really easy to make and requires ground almonds, butter, sugar, vanilla bean paste, almond extract, a touch of rum, and an egg to hold everything together.
To assemble the bostock I used brioche from my favorite San Diego bakery, Bread and Cie. Their brioche is so good I don’t even bother making my own. The brioche slices are brushed with lemon syrup, slathered with a generous layer of frangipane, topped with sliced almonds, and baked until golden and crispy. These Meyer lemon bostocks will fill your kitchen with a lovely aroma while they’re baking.
When the bostocks are done baking, let them cool for a few minutes before sinking your teeth into them. The edges caramelize beautifully with the lemon syrup but the center becomes custardy. I love the jammy, tangy note of these bostocks.
For a fancy sounding French pastry, bostocks are so easy to make and you can eat them for breakfast, brunch, or as a dessert with a scoop of vanilla ice cream. With Meyer lemon season lasting all the way until May, I’ll be making these Meyer lemon bostocks for as long as I can.
If you like French pastry, you might enjoy Tara's bostocks, financiers, quince tart tatine, or apple galette.
Meyer lemon bostock
Ingredients
- 1 8 slices of brioche, cut into ¾ inch thick slices
- 1 cup frangipane cream
- 1 cup Meyer lemon syrup
- 1 cup sliced almonds
Meyer lemon syrup
- ½ cup Meyer lemon juice, freshly squeezed
- 2 tbsps lemon zest
- ½ cup water
- ¾ cup granulated sugar
Frangipane cream
- 1 cup almond meal or almond flour
- ¾ cup confectioner's sugar plus extra for serving
- ½ cup butter (one stick of butter)
- 1 tsp vanilla bean paste
- 1 tsp almond extract
- 1 tablespoon rum
- pinch of salt
- 1 organic medium egg
Instructions
- To make the lemon syrup, combine water, sugar, lemon juice, and zest in a heavy saucepan and boil over medium-high heat until sugar dissolves. Lower the heat to medium and let the syrup simmer until the volume reduces to two thirds. Set aside and let it cool to room temperature.
- While the syrup is being reduced, prepare the frangipane cream.
- In a bowl of a stand mixer with the paddle attachment, beat the butter and confectioner's sugar on medium speed until creamy and fluffy.
- Mix in the almond meal and continue beating.
- Add in the vanilla, salt, rum, almond extract, and egg and beat until well combined.
- Preheat the oven to 350˚F.
- Line a baking sheet with parchment paper and arrange the brioche slices on the paper.
- To assemble the bostocks, brush about 2 tablespoons of orange syrup onto the brioche slices.
- Using an offset spatula, spread about 2 tablespoons of frangipane cream on top of the syrup.
- Scatter about 2 tablespoons of sliced almonds on top of the frangipane cream.
- Repeat the with remaining brioche slices.
- Place the baking sheet in the oven and bake for 15-20 minutes until the sliced almonds are golden brown, the frangipane cream set, and the edges of the brioche caramelized.
- Remove from the oven and let the bostocks cool for 5 minutes.
- When ready to serve, sift a light flurry of confectioner's sugar over the bostocks.
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