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Digital Subscriptions > Delicious Magazine > June 2018 > PISTACHIO ROSE BOSTOCKS from Dominique Ansel Bakery

PISTACHIO ROSE BOSTOCKS from Dominique Ansel Bakery

CHEF’S STEP BY STEP

“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, EXECUTIVE PASTRY CHEF, DOMINIQUE ANSEL BAKERY

PHOTOGRAPHS ALEX LUCK FOOD STYLING LOTTIE COVELL STYLING MORAG FARQUHAR
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About Delicious Magazine

We’re celebrating summer in our June issue with cocktail cheesecakes – hic, hic, hooray, fish dishes and delights from the Med, not to mention the FREE 16-page Italian special. Elsewhere Ben Tish roasts pork with peaches, Gill Meller grills a rack of mutton and Felicity Cloake embarks on a Famous Five-style feast. Followers of foodie fashion will love the Caravan cornbread brunch, Berber & Q sharing feast and the latest hot cake from Dominique Ansel’s bakery. Plus we have two sweet and succulent strawberry and meringue desserts.

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