How to make bostock, a nutty French pastry, using leftover cake or bread
Among the lesser-known offerings in the average French pastry case, near the piles of croissants, stacks of brioche and rows of eclairs, is the bostock. Traditionally, its a square slice of stale brioche, brushed with a sweet syrup and covered in a thick layer of frangipane or almond cream. A sprinkle of sliced almonds or