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Caramelized brioche with pear and kiwi

Caramelized brioche with pear and kiwi

This "classy restaurant" style dessert consists of a sort of dish made of caramelized brioche filled with a mix of pear compote and kiwi salad with vanilla, served surrounded by real custard (crème anglaise).

56,930 15/5

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Last modified on: April 29th 2012

For 4 people, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
31 min.14 min.45 min.
Preservation:
No more than a few minutes before serving,
At what time?
Work this out...

Step by step recipe

Stage 1
5 min.
Caramelized brioche with pear and kiwi : Photo of step #1 Cut slices of brioche about 1cm (0.4 inch) thick, 2 rounds per person (a cutter is the ideal tool for this).

Ideally the circles should be about 6 cm (2.3 inches) in diameter.
Stage 2
5 min.
Caramelized brioche with pear and kiwi : Photo of step #2 Take half the cicles and cut out the centres to leave a ring of brioche 1cm (0.4 inch) wide (see the photo).

So for each person, you should have 1 circle + 1 ring (of the same diameter, as they will be placed one on top of the other).
Stage 3
10 min.
Caramelized brioche with pear and kiwi : Photo of step #3 Peel 2 kiwis and cut into small pieces. Sprinkle with 1 teaspoon Vanilla sugar and mix well.
Stage 4
3 min.
Caramelized brioche with pear and kiwi : Photo of step #4 Then mix with 200 g Pear compote .

Set aside.
Stage 5
7 min.
Caramelized brioche with pear and kiwi : Photo of step #5 Tip 50 g caster sugar onto a flat plate.

Melt 30 g Clarified butter in a non-stick pan.

As soon as it is melted, dip the brioche circles into it rapidly, then dip them into the sugar. Then return them to the pan to caramelize.
Stage 6
Caramelized brioche with pear and kiwi : Photo of step #6 It is best to do this in a large pan, if you can (not like in the photos), so that all the circles can be cooked evenly at the same time.
Stage 7
Caramelized brioche with pear and kiwi : Photo of step #7 Place each fried circle on a serving plate.
Stage 8
7 min.
Caramelized brioche with pear and kiwi : Photo of step #8 Caramelize the rings in the same way.

If the sugar on the bottom of the pan is a bit burnt and black, do clean the pan first, then melt some more butter.
Stage 9
3 min.
Caramelized brioche with pear and kiwi : Photo of step #9 Place each ring on top of a circle. If you do this while they are still very hot, they should stick to each other, which is good.
Stage 10
5 min.
Caramelized brioche with pear and kiwi : Photo of step #10 Fill the centre with the compote and kiwi mixture and pour the custard around.

It is now ready to serve.

Remarks

If you do not have clarified butter, use normal butter, but be careful as it turns brown and burns more quickly than the clarified kind.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made

More recipes?

This recipe use (among others)
Real custard sauce (crème anglaise)Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Individual charlottes with morello cherries, Sautéed pears with custard and orange syrup , Norman flambéed apples, Rice pudding (riz au lait), Pears in red wine with blackcurrant , ... All
Pear compote Pear compote : You can get more informations, or check-out other recipes which use it, for example: ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Apricot blancmange, Blackcurrant-almond muffins, Lemon and lime cakes, Oaty walnut cake , Panettone, ... All
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Flambéd bananas , European glass, Breton leek and mushroom tart, Tarte Jurassienne, Pear and lime meringue pie, ... All

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