Golden Plum & Pistachio Frangipane Bostock
There is something downright sinful about wasting brioche. In Paris, the local boulangeries taught me the art of bostock—taking yesterday’s slightly stale loaves, soaking them in a scented syrup, and giving them a glorious second life. But because we are soaking up that glorious California sun here, I had to give this classic a little West Coast swagger.
I remember sitting on my porch in Ojai last summer, biting into a drippingly ripe Santa Rosa plum while my hands were still dusted with crushed pistachios. That exact flavor collision—tart, juicy fruit against rich, nutty frangipane—immediatley demanded to go on top of some brioche. I added a whisper of orange blossom water to the syrup, just enough to make you close your eyes and dream of the Mediterranean.
What makes this special to me is how unfussy it is. You are essentially making fancy French toast, but with the elegance of a patisserie tart. My biggest tip? Do not fear the butter, and please, find the best plums your farmer's market has to offer. If your fruit isn't slightly weeping with juice, you're missing half the magic.
Featured Recipe
Golden Plum & Pistachio Frangipane Bostock
In Paris, local boulangeries give yesterday's brioche a gorgeous second life as bostock—brioche soaked in scented syrup, smothered in rich nut cream, and baked until crispy and custardy. I bring California sun to this morning ritual by pairing tart, juicy Santa Rosa plums with vibrant pistachio frangipane and a whisper of orange blossom.
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Timeline
Ingredients
- 4 thick slices Day-old brioche(Cut 3/4-inch to 1-inch thick, slightly stale)
- 4 medium Fresh plums(Santa Rosa or Elephant Heart plums, pitted and thinly sliced)
- 0.5 cup Granulated sugar(Divided into two 1/4 cup portions)
- 0.5 cup Water
- 1 tbsp Orange blossom water
- 1 tsp Fresh orange zest(Finely grated)
- 0.5 cup Unsalted butter(1 stick, softened to room temperature)
- 0.75 cup Raw shelled pistachios(Finely ground into a meal in a food processor)
- 1 Large egg(Room temperature)
- 0.5 tsp Vanilla extract
- 0.25 tsp Fine sea salt
- 3 tbsp Sliced almonds(For sprinkling)
- 1 tbsp Powdered sugar(For dusting)
Instructions
- 1
Combine 0.5 cup water, 0.25 cup granulated sugar, and 1 tsp fresh orange zest in a small saucepan. Bring to a gentle simmer over medium heat for 3 minutes until the sugar dissolves. Stir in 1 tbsp orange blossom water and remove from heat to cool slightly.
5 min
Tip: Orange blossom water is fragrant, so don't boil it after adding to keep its delicate floral notes bright.
- 2
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
10 min
Tip: Position the rack in the center of the oven for even browning.
- 3
In a medium bowl, cream 0.5 cup unsalted butter and the remaining 0.25 cup granulated sugar together until light and fluffy. Beat in 1 large egg, 0.5 tsp vanilla extract, and 0.25 tsp fine sea salt. Fold in 0.75 cup raw shelled pistachios (ground) until a thick paste forms.
8 min
Tip: Grind the pistachios in short pulses so they turn into fine meal without releasing oil and turning into pistachio butter.
- 4
Slice 4 medium fresh plums into neat 1/4-inch thick wedges.
5 min
Tip: Leave the skins on—they give a gorgeous ruby color and delightful tartness.
- 5
Generously brush both sides of 4 thick slices day-old brioche with the warm orange blossom syrup. Place the slices on the prepared baking sheet, then spread equal amounts of pistachio frangipane edge-to-edge over the top of each slice.
5 min
Tip: Don't be shy with the syrup; stale brioche needs moisture to recreate that rich, custardy interior.
- 6
Shingle the sliced plums gently into the frangipane on top of each slice. Scatter 3 tbsp sliced almonds over the fruit and frangipane.
2 min
Tip: Press the plum slices down lightly so they set firmly into the frangipane during baking.
- 7
Bake in the preheated oven for 20 to 22 minutes, until the frangipane has puffed up, turned golden brown around the edges, and the plums are soft and glistening.
22 min
Tip: If the sliced almonds brown too quickly near minute 15, tent loosely with foil.
- 8
Let cool on the sheet pan for 5 minutes. Dust lightly with 1 tbsp powdered sugar and serve warm.
3 min
Tip: Serve with a glass of chilled sparkling white wine or an espresso for a true bistro morning experience.
Chef's Notes
If your brioche is fresh out of the bakery, slice it the night before and leave it on a wire rack to stale slightly—dry brioche absorbs the fragrant syrup like a sponge without turning soggy! Ripe red plums bring a gorgeous jewel-toned acidity that cuts right through the rich pistachio cream.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.