Bostock

Recipe

ingredients	preparation
85g Whole milk 13g Dry Yeast 97g pastry flour 11g Sea Salt 64g Sugar 550g bread flour 356g whole eggs 340g Butter (soft at 18°C)	Mix all the ingredients (except the butter) for 5 minutes at slow speed. Mix on second speed until the dough is elastic. Add half of the butter in slow speed. Add the rest of the butter in second speed. Place the dough in a bowl. Cover with plastic film at room temperature and let it double the volume. Press out the first gasses and place the dough in the cooler overnight. Roll out dough and cut to desired shape. Let proof in proofer for 2-3 hours at 80O F Bake at 3600 F until golden color. Remove and let cool.

ingredients

preparation

Mix all the ingredients (except the butter) for 5 minutes at slow speed.
Mix on second speed until the dough is elastic.
Add half of the butter in slow speed.
Add the rest of the butter in second speed.
Place the dough in a bowl. Cover with plastic film at room temperature and let it double the volume.
Press out the first gasses and place the dough in the cooler overnight.
Roll out dough and cut to desired shape.
Let proof in proofer for 2-3 hours at 80O F
Bake at 3600 F until golden color. Remove and let cool.

ingredients	preparation
205g Butter 2g Sea Salt 205g Powder Sugar 123g whole eggs 8g pastry cream powder 205g Nut Flours - Almond Flour Blanched - 25# carton	Cream the butter with the salt. Add the sugar and the eggs. Then the powders and flour. Set aside.

ingredients	preparation
717g cold water 286g sugar 430g Orgeat Syrup 8g Almond Extract (drop) 57g orange blossom water	Boil the water and sugar Add the orgeat syrup, almond extract and orange blossom water. Set aside.

Slice/use cookie cutter to desired shape.
Soak brioche in syrup. Remove.
Spread almond cream and top with almond slices.
Bake at 3600 F for approximately 8 minutes or until almond slices have a golden color.