A Stir The Pots Post

Bostock

by | Oct 31, 2011 | Baking

Leavng the army as a cook, my first lessons in a traditional working kitchen was as a prep cook. My duties were repetetive and monotonous, not the glamour I had imagined. Thankfully the army gave me that experience of just following orders, a mindset that allows you to pick your battles for independence. All to say, even as a lowly prep cook, I managed to absorb some interesting tidbits in between screams from the chefs, pots clanging at my feet, and the stove's hot fire always threatening to burn one's skin. 

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One day I was promoted, to breakfast cook, besides learning how to make a real French omelette over the course of days, my first duty was to get my chefs morning breakfast, which included something called "bostock"  

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The head of the kitchen, Chef Jean Michel, was strict about having a daily Bostock, a classic recipe from the pastry chef, Clive Ramsey, who made these amazing confections. A slice of rich brioche covered in almond paste, flaked almonds and drenched in a shiny simple syrup.Try one, and that simple set of ingredients leaves a delight that is unforgettable. Here's a batch I made in the last week. 

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2 Comments

  1. Oliverde

    You’ve just reminded me that I haven’t been to Ceci Cela in a very long time. I LOVE their Bostocks.

    Reply
  2. Joanna @ Zeb Bakes

    Never heard of them but now I want them – damn that sounds good 🙂

    Reply

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