How to make a Vostock! (plant-based bostock - like and almond twice baked croissant with Brioche)

A NEW WAY TO BAKE : VOSTOCKS
The French bostock is a brioche slice (usually stale or leftover) revived with a dip in a syrup, then topped with almond frangipane and sliced almonds, and baked again. A vostock is a bun of vrioche dipped in syrup, sandwiched with frangipane, topped with more frangipane and nuts, then baked again. Think of it as a cross between a bostock and almond croissant!
RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts
geni.us/ANWTB
INGREDIENTS NEEDED:-
Almond Frangipane
- raw almonds
- caster (superfine) sugar
- cornflour (cornstarch)
- plant-based milk
- extra virgin olive oil
- bitter almond oil extract (optional)
Vanilla & Rum Syrup
- water, hot
- caster (superfine) sugar
- vanilla bean paste
- dark rum (optional)
Also required
- vrioche dough
- plain (all-purpose) flour for dusting
- sliced almonds
- icing (confectioners’) sugar for dusting
EQUIPMENT
serrated knife amzn.to/3Os8788
stand mixer amzn.to/3O1wvvT
digital scales amzn.to/3Oqs8vF
silicone spatula amzn.to/3On2yaR
whisk amzn.to/3Qa95H7
pastry brush amzn.to/3NZvdRY
small bullet blender amzn.to/43CEx42
rolling pin amzn.to/45emYIF
sieves / strainers amzn.to/3rHQS9V
SOCIAL
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[@Kim77tenHaken]

They look and sound amazing, will your book be translated in Dutch please?

[@alexaK394]

Love the videos. It helps to have them alongside the book. Just purchased. Can't wait to bake!