Strawberry Almond Bostock Pastry with Croissant

Strawberry almond bostock pastry on a plate.

5 from 4 votes

Strawberry Almond Bostock Pastry with Croissant

This bostock pastry recipe is made leftover croissants or brioche bread, spread with a flavorful almond frangipane, topped with strawberries and almonds and baked to crispy, yet creamy perfection. It's the easiest breakfast recipe with no pastry making required!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: French

Servings:

Calories: 752kcal

Author: Callan Wenner

Equipment

Stand mixer with paddle attachment, or handheld mixer
Piping bag or zip top bag optional
Fine mesh sieve to dust on the powdered sugar

Ingredients

4 large croissants
6 tablespoons unsalted butter room temperature (85g)
¾ cup powdered sugar 90g
¾ cup almond flour 70g
2 tablespoons all-purpose flour 15g
¼ teaspoon kosher salt
1 teaspoon almond extract
1 teaspoon vanilla extract
1 large egg room temperature
1 tablespoon almond or orange liquor optional
1¼ cups sliced strawberries ~150g
⅓ cup sliced almonds 35g
powdered sugar for dusting

Instructions

Slice the croissants in half and place onto a sheet pan. Preheat the oven to 400℉/205℃.
In the bowl of a stand mixer fitted with the paddle attachemnt (or using a handheld mixer), beat together the butter and powdered sugar until creamy.
Add the almond flour, flour, and salt and mix on low speed until combined.
Add the extracts, egg, and liquor (if using) and mix on medium low speed to break up the egg and fully combine.
Pipe or spread the frangipane onto each croissant. The entire batch should be used for 4 large croissants.
Add sliced strawberries to completely cover the frangipane, then sprinkle the almonds on top.
Bake for 20 minutes until the frangipane gets browned at the exposed parts and the croissant sides are crispy. Some frangipane may fall over the sides, which is normal.
Dust each bostock with powdered sugar, then serve warm.

Notes

The Bostock should be eaten the same day they're made, and can also be enjoyed at room temperature.

Sliced brioche or challah bread can also be used, which is actually the traditional bostock method.

Mix it up with blueberries or raspberries (or use a mix of berries).

The alcohol is completely optional and can be omitted. I prefer an almond liquor, if using.

A wooden spoon and large mixing bowl can also be used to create the frangipane. Be sure to break down the butter and powdered sugar well before adding the remaining ingredients.

Nutrition