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.
Honey Roasted Nectarine & Cardamom Karpatka
I didn’t think my love for this polish dessert could get any bigger, but you add in honey roasted nectarines and a fragrant cardamom diplomat cream and it might just be my idea of heaven.
Raspberry & Plum Pavlova
There’s only one issue with this dessert? You can’t stop going back for more.
The meringue is both crunchy around the edges and mallow-y in the middle. A tangy raspberry compote sits nestled in the middle along with a hidden meringue disc for added crunch. The cream is softly whipped with a few spoonful’s of compote added to delicately flavour it, as well as give it a lovely pastel pink shade.
Brown Sugar, Coffee, Chocolate Custard Tart
There’s something so satisfying and pleasing about a clean slice of custard tart. This tart looks simple but packs in a lot of technique and flavour. None of the flavours overpower each other in this, they just dance along together in harmony encased in a silky custard.
Dulce de Leche, Hazelnut & Coffee Tres Leches Cake
The sponge has a little ground hazelnut which offers a lovely complexity in an otherwise light vanilla sponge. I’ve added in a lot of coffee into the three milk soak and whipped up a sumptuously soft dulce de leche cream to top it all.
Panettone French Toast
This recipe is really easy and you can use thick slices of brioche if you don’t have panettone. I say thick because I like them T-H-I-C-K. I want it to soak up as much of that delicious vanilla eggy milk before being fried to a golden brown. Once fried, I pop mine in the oven for a few minutes to ensure that they’re cooked through. They’re warm and ridiculously tender. Coating the sides in a cinnamon sugar gives these a doughnut vibe. I like to sit mine on a bed of cold custard to reach peak indulgence.