Strawberry Pecan Frangipane Bostock
An easy but delicious way to elevate your breakfast table. Take thick buttery slices of brioche, soak them in a simple citrus syrup and spread on a generous layer of pecan frangipane. Top with ripe sliced strawberries, flaked almonds and pecans before baking until golden. They’ll be a little crisp on the edges but gorgeously soft in the middle. I finish mine with a pile of strawberries which have been mixed with sugar so they’re glossy and sweet. Best eaten warm from the oven.
Ingredients - Makes 6
Six thick slices of brioche (1inch thick) - shop bought or homemade
Syrup:
75g caster sugar
75g water
3 strips of orange zest (approx. 1/2 an orange)
3 strips of lemon zest (approx. 1/2 a lemon)
Pecan frangipane:
100g unsalted butter, softened
100g icing sugar
1/2 tsp vanilla paste
75g eggs
60g ground almonds
60g ground pecans
12g custard powder
Approx. 6 sliced strawberries
To top before baking:
Large handful of chopped pecans
Large handful of flaked almonds
Approx. 6 sliced strawberries
Macerated strawberries:
180g strawberries, hulled & slice into quarters
1 tbsp caster sugar
Icing sugar, to top
Method
Start by making the pecan frangipane. Lightly cream together the butter, icing sugar and vanilla until smooth. Gradually add in the eggs, making sure to scrape down the bowl as you mix. Once combined, mix in the ground almonds, ground pecans and custard powder. Leave to one side until needed.
Place all of the ingredients for the syrup into a saucepan. Heat until boiling and leave to one side.
Pre-heat the oven to 160°C. Line a baking tray with baking paper and arrange the sliced brioche on top. Soak the brioche liberally with the warm syrup and a pastry brush, making sure to soak it well, concentrating on the edges. Smooth a generous layer of the frangipane on top of the soaked brioche. Sprinkle the flaked almonds and chopped pecans around the edges before laying some sliced strawberries on top of the frangipane, to cover the middle. Bake for 20-25 minutes, or until golden.
Whilst the Bostock bakes, mix together the quartered strawberries and tbsp of caster sugar to marinate. Leave to one side until needed.
Once the Bostock has cooled slightly, dust with icing sugar and pile on the macerated strawberries. Best eaten right away while warm!