How to make pistachio rose bostocks

Learn how to make these pretty pistachio rose bostocks with James Clarke’s step-by-step guide.

James is executive pastry chef at Dominique Ansel Bakery which is famous for inventing the cronut!

How to make pistachio rose bostocks

”These beautiful treats are exclusive to our London bakery. Homemade brioche is soaked in a light vanilla and rosewater syrup, then topped with pistachio frangipane, roasted pistachios and candied rose petals. A single brioche loaf makes enough for up to 10 portions so this is great for a party pudding.” – James Clarke 

You will need:

  • 200g chopped unsalted pistachios
  • Crystallised rose petals (from souschef.co.uk)
  • Icing sugar

For the brioche

  • 325g strong white bread flour
  • 1 tsp salt
  • 40g sugar
  • 5g fast-action dried yeast
  • 4 large free-range eggs, beaten
  • 1 tbsp milk
  • 195g cold unsalted butter, cubed
  • Vegetable oil to grease
  • 1 free-range egg, beaten with 20ml milk to make an egg wash

For the pistachio cream

  • 230g unsalted butter, softened
  • 1 free-range egg
  • 230g granulated sugar
  • 370g ground almonds
  • 1 tbsp pistachio paste (from souschef.co.uk)

For the rose syrup

  • 210g granulated sugar
  • 20ml rosewater (we used Steenbergs Organic Rose Water; they vary in strength so, if you’re nervous about it being too strong, use slightly less)
  • 1 vanilla pod, sliced lengthways, seeds scraped

You’ll also need…

  • 900g (2lb) loaf tin, greased and floured; piping bag fitted with a 1cm plain nozzle

James’s tips for success:

  • Using strong white bread flour produces an open texture similar to bread, but you could use ordinary plain flour for a softer, cake-like texture.
  • Prove the bread in a warmer area of your kitchen; alternatively, you can turn the oven on for 3 minutes, then turn it off, and put the dough into the oven to prove. Don’t let it get too warm, though, or you may end up with a greasy loaf.
  • Don’t be tempted to increase the oven heat in step 8. You’re just looking to warm the slices through and create a pale golden colour on top.

Makes 8-10. Hands-on time 30 min, oven time 35-40 min, plus overnight chilling and proving

1.For the brioche, in a stand mixer fitted with a dough hook, mix the strong white bread flour, salt, sugar, yeast, beaten eggs and milk on a medium speed until the dough pulls away from the sides of the bowl and forms a smooth ball (about 12-15 minutes).

2. Add the butter bit by bit, keeping the mixer on a medium speed. Mix until the butter is just incorporated and the dough is smooth and shiny.

3. Lightly grease a bowl with oil. Transfer the dough to the bowl and cover with lightly oiled cling film pressed directly onto the surface to prevent a crust forming. Leave the dough to rise overnight in the fridge.

4. The next day, shape the dough into a rectangle and put into the prepared loaf tin. Cover with oiled cling film pressed directly onto the surface and leave the dough to prove at room temperature until doubled in size. Brush the dough liberally with egg wash.

5. Heat the oven to 180°C/160°C fan/gas 4. Put the loaf tin on a baking sheet and bake for 25-30 minutes (until the top is golden brown), rotating the tray halfway through to ensure even baking. Remove from the oven and leave to cool for 10 minutes in the tin. Turn out the brioche from the loaf tin and leave to cool completely on a wire rack.

6. To make the pistachio cream, in a stand mixer fitted with a paddle attachment (or in a mixing bowl using an electric hand mixer), cream the butter, egg and sugar on a medium speed for 3 minutes until light and fluffy. Add the ground almonds and pistachio paste and mix until smooth – about 2 minutes. Transfer to a piping bag. Store in the fridge until ready to use.

7. To make the rose syrup, put the syrup ingredients in a pan with 500ml water and bring to the boil, stirring to dissolve the sugar. Take off the heat and leave to cool.

8. Heat the oven to 160°C/140°C fan/gas 3. Slice the cooled brioche into 2cm thick slices and put on baking trays lined with non-stick baking paper. Using a pastry brush, brush the slices with rose syrup so the brioche is soaked through.

9. Pipe a layer of pistachio cream over the top of each brioche slice. Sprinkle chopped pistachios around the edge of the pistachio cream on each slice.

10. Bake for 10 minutes until the topping is lightly golden. Remove from the oven and cool. Finish with a dusting of icing sugar and a few crystallised rose petals on top.

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