Easy Lemon Pie Breakfast Treats: John Whaite's Spring Bakes - Recipes

At that time of year, when everything starts to come to life, the crocuses grow and there are plenty of squirrels among the leafless branches that my dog ​​covets by the windows, my palate tends to change, too. Moving on from the hearty stews and countless sticky caramel puddings of winter, I'm craving something edgier, lighter, and a bit more fragrant. These pastries are a celebration of the passage of time.

Rhubarb, Orange and Coconut Bostocks (top photo)

Most likely invented to use slices of stale brioche, bostock is one of my favorite pastries to make - it's a great alternative to French toast for breakfast. This version definitely requires a bit more work in the form of rhubarb poaching, but the sweet flavor and blushing pink color are definitely worth it. Normally this would be made with an almond cream (not a frangipane, which is two-thirds almond cream and one-third custard, as many reviewers often get it wrong), but I recently wanted the grainy chew of coconut macaroons, so married the two.

Prep 10 minChill 2 hrs+Cook 45 minMakes 4

For the poached rhubarb 300g rhubarb, cut into 3cm pieces 60g caster sugar Juice and zest of 1 orange

For the bostock 4 3 cm slices of stale brioche bread 75 g grated coconut 75 g caster sugar 75 g unsalted butter ¼ teaspoon fine salt 1 large egg 3 tbsp crustless marmalade, for glazing Pearl sugar, to decorate (optional)

A few hours (and ideally a day) before you want to make the bostock, prepare the rhubarb. Put the pieces in a medium saucepan with the sugar and zest. Measure the orange juice into a pitcher, then fill it with water to get 200ml. Add the liquids to the pan, bring to a boil, cook for five minutes, then turn off the heat and allow to cool in the pan. Cover and refrigerate until cold.

Heat oven to 180C (160C fan)/350F/Gas 4.

Lay the brioche slices in a baking dish. Gently remove the rhubarb slices from their poaching liquid and place them on a plate. Using a pastry brush, brush the rhubarb liquid over the brioche slices, soaking them generously, but not too much – I had some syrup left over, which I happily spilled like a glass of tequila; you could however be a little more refined and pour it over Greek yogurt, for example.

In a large bowl, use an electric mixer to beat the coconut, the sugar, butter and salt until well combined. Add the egg and beat until a thick, grainy batter forms. Divide the dough between the four slices of soaked brioche and spread it out to the edges. Garnish with the rhubarb pieces, then bake for 20-25 minutes, until golden.

In the last minutes of cooking, put the marmalade and a splash of water in a small saucepan and bring to a boil. Once the bostocks are out of the oven, glaze them generously with the hot marmalade, then leave to cool. Sprinkle with pearl sugar and serve.

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