inspochef
Back to Marguerite Lavigne
Golden Plum & Pistachio Frangipane Bostock

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.

Marguerite Lavigne
Marguerite Lavigne
Prep: 20 minutes
Cook: 25 minutes
4
easy
breakfast
bakingfrench-bistrostone-fruitbreakfast-pastry+1

Save a copy to your collection for editing

Timeline

48 minutes
0m15m30m45m
Make Orange Blossom Syrup
5m
Preheat Oven
10m
Make Pistachio Frangipane
8m
Slice Plums
5m
Assemble Bostocks
5m
Top with Fruit & Nuts
Bake Bostocks
22m
Dust & Serve

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. 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. 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. 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. 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. 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. 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. 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. 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.

Frequently Asked Questions

How long does Golden Plum & Pistachio Frangipane Bostock take to make?

Golden Plum & Pistachio Frangipane Bostock takes about 45 minutes total. That includes 20 minutes of prep and 25 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Golden Plum & Pistachio Frangipane Bostock?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Golden Plum & Pistachio Frangipane Bostock?

The main ingredients are: Day-old brioche, Fresh plums, Granulated sugar, Water, Orange blossom water, Fresh orange zest, Unsalted butter, Raw shelled pistachios, Large egg, Vanilla extract, Fine sea salt, Sliced almonds, Powdered sugar.

What type of meal is Golden Plum & Pistachio Frangipane Bostock?

Golden Plum & Pistachio Frangipane Bostock is categorized as: breakfast.