Fig and Walnut Bostock
A luxurious French breakfast pastry featuring toasted brioche slices topped with a honey-walnut cream and fresh figs. This elegant dish transforms day-old brioche into a delightfully rich and nutty treat.
Ingredients
- •1 cup walnuts
- •4 tablespoons unsalted butter
- •¼ cup honey
- •1 large egg
- •¼ cup all-purpose flour
- •¾ teaspoon baking powder
- •¼ teaspoon kosher salt
- •2 large eggs
- •8 slices brioche
- •8 large fresh figs
- •4 tablespoons unsalted butter
- •2 tablespoons honey
- •1 to taste powdered sugar
Cooking Instructions
- 1.
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant, 8.10 minutes; let cool. Pulse in a food processor until finely ground.
10 min
- 2.
Using an electric mixer on high speed, beat butter and honey until light and fluffy, about 4 minutes. Mix in egg, then flour, baking powder, salt, and walnuts just to blend.
4 min
- 3.
Preheat oven to 350°. Whisk eggs and 1 teaspoon water in a small bowl and brush 1 side of brioche slices with egg wash. Place on a rimmed baking sheet and spread each slice with about 2 tablespoons walnut creme. Top with figs, cut side up. Brush figs with butter and drizzle with honey.
10 min
- 4.
Bake bostock until edges are golden brown and figs look softened and juicy, 20.25 minutes. Transfer baking sheet to a wire rack and let bostock cool.
25 min
- 5.
Dust with powdered sugar just before serving.
1 min
