Delicious French Pastry Bostock With Claire Saffitz | Dessert Person
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- เผยแพร่เมื่อ 13 ก.ค. 2022
- 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!
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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 - แนวปฏิบัติและการใช้ชีวิต
What’s on your dessert menu this weekend?
Strawberry rhubarb crumble - with my grandparents’ rhubarb and strawberries I picked!
Definitely this recipe- can’t wait! Thanks for showing us how to become better bakers. These videos and all of your recipes truly make a difference! Thanks Claire!
Peach version of the cake from last week.
Peach tart 😁
Honeycomb cake!
You should flip the script and have the crew try to make a recipe from your book. Let’s see if they’ve been paying attention!
Should Claire film and record the sound then, see if SHE paid attention 😜
That would be interesting !
@@San1984 I can see it now. Zero audio and poorly captioned....I'd watch every minute
that’s such a good idea!!
I would LOVE to see this! Such a good idea!
I can't count how many times Claire's recipes and instructions helped me to become a better baker. From sourdough, to brioche, to caramel, to her oatmeal pecan brittle cookies... People are now so happy when I bring them baked goods and I love doing it, it's my love language. Thank you Claire, seriously, you taught me so much. Making sourdough tomorrow!
I am completely on your side! Yeah! The little tips and instructions are just amazing to become better
I love the questions the crew ask whilst you’re making this, so insightful to just bring out little extra nuggets of information
5:26
🎶🎶 "Tap tap tap tap tap" 🎶🎶🎶
Right on beat.
*Chef's kiss*
Honestly Dessert Person has given me so much confidence as a home baker. I never thought I could make laminated dough, but I did it and it turned out sooo good! Claire is an amazing teacher. These look amazing. 😍
in which video was lamination demonstrated?
I'm so grateful for this! A bakery near my apartment makes something like this and I just can't afford to keep paying $13 on dessert-breakfast every time I have a craving, so if I can start making them myself that would be amazing...
You make MOST BEAUTIFUL PASTRIES OF THE WORLD! 💖✨💖
My GF always insists on making her own brioche for this which turns it into a multi-day baking nightmare. Thank you for validating using store bought!
Your videos are my self care and really help me decompress from hard days. Plus you’ve really broadened my baking horizons. Double thank you!
Another reminder that it is Thursday! Bless you for being a calendar when time has lost all meaning! My cat, husband,and I love your show and recipes 👩🏻🍳🐈⬛💕
Any dessert with frangipane is top tier. This looks so good yet easy to make!
Nooo it’s the end of strawberries season and I forgot to make this recipe. I made the strawberry tart, granita, cake, and a paired the strawberries with the cream cheese filling. All of it is completely delicious. I also made strawberry parfaits: vanilla ice cream, whipped cream, granola, and cut strawberries.
Loving the syncing of music with whatever rhythmic kitchen sounds there are, as always
I made this with strawberries -- Made a jam with most of them and then put the fresh ones on before the baking. It was great. Very sweet, and I think maybe putting some broken-down rhubarb in the compote might have been good too.
I had never heard of Bostock. It looks so simple but the results are complex. So adaptable for various seasons by changing the fruit and perhaps appropriate spice. I love transforming day old brioche into a pastry. Voila! Frangipane is a particular favorite, so glad you chose this pastry for today. I know I will be making this. Thanks, Claire.
So it's a Bakewell slice, with a brioche crust. I'm down for that.😊
Why oh why is it such a delight every time you put a video out - to see you bake, and share your day and your time? I think it's because we all respect and love the lady that you are. xx
love you so much Claire have been keeping up with all your videos for what must be 3 years now, my parents just got me your book for my birthday which will probably end up being a gift for all of us. the difficulty/time matrix is such a genius addition too. Sending you my love and appreciation forever. You are the best I think you’ve made a difference in this world with your gift to instruct and sharing your passion of dessert so openly.
Looks like 🐱is also liking the new view from the window perch LOL - very nice ❤️ and the breakfast pastry looks delicious !
The verdict gets me every single time. I love it so much 10/10
I am definitely making this beautiful dessert this weekend! I always makes everything you make Claire and it is therapy to me helps me feel better and baking helps me relax and after a hard of day of work I love you 💕 Claire
Oh my, I can’t wait to try and make this. It looks great! Thank you for sharing, Claire!
Thank you Claire for sharing the things that you love ❤ I appreciate you and all your desserts
Thank you so much!
I made this for my husband's birthday, and we loved it! I'm excited to try it with other fruit combinations! Thank you Claire!
OMG! Looks so Delicious 🤤 perfect for breakfast and anything
Have a great weekend Clarie you deserve it and relaxing and everything after a good week of baking and fun and amazing time xoxo 😚
Yes! Another one I wanted to see in video format! Granted, that's probably a high percentage of the book... 😄
Love the new kitchen Claire! Bostock looks delicious 😋! 🙏 from Chicago!
i just prepped the frangipane and honey almond syrup so that I have everything ready to pop this in the oven tomorrow morning 🥰 Of course I bought the brioche.... homemade is great for occasionally but I love recipes that are amazing as well as not too much effort...
YAAASSSS QUEEN OF THE CHEFSS...
Wow what a wonderful breakfast item. Can’t wait to make for my love ones!
I just made this for dessert for my family on July 4th! So tasty
I've always wondered how Bostock has that specific, unique texture. Makes a lot of sense now.
this looks super easy and delicious-
This looks so beautiful and delicious! 😍 Our mouths are watering! 😋
Loooove bostock; great recipe!
Seriously obsessed with these recipes!!
Congrats on 1M subs Claire! Thank you for the recipes!
I have never heard of this before, but that looks really awesome 🥰 it’s quick as well which I love.
Looks sublime! ❤️👌🏼
I'm such a sucker for dad jokes; the egg puns brought me a lot of joy, thank you 😂
I loved the cha cha cha rhythm as Claire shakes her dry ingredients.
Yummy!!! I have been loving Dessert Person. I made the blackberry tart and the lemon tart this month. Both of them are SO good. I can’t pick a favorite. Thanks for putting out these videos! ❤
A lot of easy and delicious recipes lately
I love Felix's little hammock 😍
Hi, Claire! I’ve been following you for a while and being not exactly a dessert person, I’m always inspired by the recipes you post. Would you maybe like to give us some desserts that don’t require an oven? I’d love to bake some of your stuff on an induction stove-top :) (here’s to all my fellow immigrants in Europe that also don’t have an oven and want to try some good desserts hehe)
Bu uu7brrll
I worked at a bakery for a few years and loved our twice baked brioche! Never knew it was actually called bostock! Looking forward to making this again :)
Oh this looks delicious and I am going to definitely bake it❤
How is this not more famous in France? I never heard of it as a French... although Claire you should know, you don't use Frangipane the Bostock, you use what the French call "crème d'amande" (basically "almond cream") which is what you made here I believe. Frangipane is 2/3 crème d'amande and 1/3 crème pâtissière.
Anyway, I just really, really, really want to try this now. I have so many pastries in my waiting list but this one goes straight to the top right away, it looks so good. I got to try to make sourdough brioche for it though.
A bakery in my hometown used a frangipane in their almond croissants instead of marzipan (they just added coarsely ground nuts) and it was phenomenal
Great video! It looks so easy and delicious to make!
Mmm...I LOVE recipes that have a HUGE return on investment! They look like they took a lot of time and effort, but were super EASY to make. This is such a winning recipe Claire, thank you.💗 Felix being in "full loaf" mode was also very sporting of him for the episode.🤣
I LOVE almond croissants, and I just bought brioche from the farmers market today. I know what I’m making soon!
YAY SO EXCITED!!
Omg I call it loaf too when my cat sits like that how cute 😌
lol the relationship between claire and those two crew guys is like an older sister allowing her little brothers in the kitchen while she cooks
looks great!
Looks so good 😍😍
I made this over the weekend and it was amazing!!! :D
This creation is so amazing, best thing I've ever eaten lmao
Where is this week's episode?? :(
My ex's aunt used to make something like this with old croissants. They were so good.
The opening animation is so nostalgic, now you’re in the new kitchen!
this looks DELICIOUS
Congrats on 1mil subscribers Claire💜
Delicious! And very indulgent! They remind me a lot of an almond croissant I used to make, so amazing.
By the way, on a more nerdy food science note - I am pretty sure the reason bread goes stale is more due to a form of crystallization, instead of drying out in the typical sense. I might misremember though!
That looks stupid good omg
Thanks for the video
Made this one after I got the book. It was a big hit.
Never, ever in my life had I heard of such a thing as bostock. Now my life will be incomplete unless I eat one.
I have the same hammock bed for my kitties that Felix is using and they don't like it. They love the cardboard box that the hammock came in, of course.
Editor of videos: I love you
Pleeease Claire! Now that it’s summer time, please make a pavlova. I’m struggling to maintain my meringue not cracking and collapsing when out of the oven… maybe I need to bake it for a longer time at a lower temp and increasing the amount of sugar?
Bostock is my maiden name, never heard of this before
Good morning Claire you are so amazing make Thursday amazing 🥰
my dessert person book just arrived in the mail today!!
mmm. MMM. OOOO!! OMIGAWD!?! LOL I can’t wait to make for my 30th anniversary brunch.
is there a savory version of this you like? a savory and sweet pairing would be *chef’s kiss*
Oooo...very interesting! I'd think a savory option would involve a cheese spread of some kind and "jammy" veggies, like tomato, zucchini, onion and garlic. For the soak hmmm...maybe a thick stock or runny gravy? That would be very yummy to try!
Love your video :) would like to see more from you!! Keep sharing… I’m subscribed to your channel 💪
Hi Claire! I love your book and this channel, have already made several recipes and they have been hits! Quick question: is there a substitute for almond flour for the frangipane? I’m allergic to nuts and would love to make this. Thanks!!
Hey Claire, love your channel! When will we get a kitchen tour?
those look so delicious omg 🤩 i couldn't stop thinking about how emma chamberlain would love to both make them and eat them; relatively easy recipe, with almonds and fresh fruit, literally so up her alley
Also, I bet this would be really good with sour cherry jam and sour cherries.
New concept for me and it looks amazing.
Wondering how this would do with blueberries? Would them having a skin require a modification? Finally blueberry season here after a very slow start to spring. And I am so excited! Anyway appreciate thoughts or experience.
Me: *sees thumbnail of delicious food* ughhh are you serioussss🤤
shaking the dry ingredients and peeling the butter wrappings is making kitty cat wonder if it's food time at 3:33
I love that Claire constantly deviates from the book 😂
This reminds me of Claire's croissant video in NYT Cooking. She said that Almond Croissant is a way of reusing stale croissants. I guess the concept is the same here since Frangipane and syrup is also used except that this time it's brioche instead of croissant. Makes me wonder where else we can apply this method to salvage stale breads.
Edit: Oh, she did mention Almond Croissant.
I’d like to see more complicated baking content like you used to make. (Speaking as a person who owns the book)
I would love to see Claire's take on flan. How would she make it new?
This looks delicious! I’ve made frangiapane before, but how long does that element on its own last? Could I make it the night before by any chance? Thanks, Claire.
I’d say you can definitely make it a day ahead if stored covered in refrigerator
first! woow
3:00 the yolk not breaking: me at family gatherings
omg they made a joke abt it
I so adore your videos. I really enjoy that the guy behind the camera asks you random questions. I am a huge questioner and he fits right into my thought process. Is he your husband?
There was a place that sold bostock down the road from the DVD rental place I worked at during university. Pretty sure I spent more money there than I earned at the DVD place.
Would you ever consider starting a new series of "Gourmet Makes" ?
👹I WANT THIS SO BAD!!!👹
Hope you give it a try, Chris!
I’m allergic to nuts but I can eat pistachios. While they are called nuts they are actually seeds. I wonder how much difference in taste there would be if I substituted pistachios. These look delicious. I love all things Claire and hate my nut allergy.
Pistachios and raspberries go great together!
I wonder if they will make a new intro for the cabin series :)