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!
”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:
For the brioche
For the pistachio cream
For the rose syrup
You’ll also need…
James’s tips for success:
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.
Food stories, skills and tested recipes, straight to your door… Enjoy 5 issues for just £5 with our special introductory offer
By joining our newsletter you agree to our
Privacy Policy