The Art of French Pastry

cream, and coat them with
an almond glaze for the
popular Bee Sting Brioche;
and we make a wonderful
Alsatian version of French
toast, Brioche Bostock, in
which slices of stale
brioche are dipped into an
almond syrup, then topped
with a thin layer of almond
cream and sliced almonds,
and crisped up in a hot
oven until golden brown.