“If you haven’t made (or had) bostocks before, they’re essentially thick pieces of
“If you haven’t made (or had) bostocks before, they’re essentially thick pieces of brioche, soaked in simple syrup (Tara’s has orange blossom water and citrus rind) and spread with almond cream (often garnished with sliced almonds or even dried fruit). In Tara’s recipe, the almond cream puffs up around the almonds themselves and melds into the soaked bread. The result is a centre that is someplace between bread, custard and a slice of cake, with the edges feeling crispy like a piece of toast.“ -- source link
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