|Preparation||Cooking||Start to finish|
|31 min.||14 min.||45 min.|
|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.
|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).
|3||Peel 2 kiwis and cut into small pieces. Sprinkle with 1 teaspoon Vanilla sugar and mix well.||10 min.|
|4||Then mix with 200 g Pear compote .
|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.
|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.|
|7||Place each fried circle on a serving plate.|
|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.
|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.||3 min.|
|10||Fill the centre with the compote and kiwi mixture and pour the custard around.
It is now ready to serve.
For 4 people : 2.92 €
Per person : 0.73 €
|Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Pears in red wine with blackcurrant , European glass, Individual charlottes with morello cherries, Pistachio panna cotta with custard, Sautéed pears with custard and orange syrup , ... All|
|Pear compote : You can get more informations, or check-out other recipes which use it, for example: ... All|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, Crème caramel, French custard tart, Sautéed pears with custard and orange syrup , Crêpes Suzette, ... All|
|Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Warm autumn salad, Sweet pancake rolls from Brittany, Spring veal sauté , Pears and caramelised walnut samosas , Chilli langoustines, ... All|
Sign up to receive the latest recipes (next batch due to be sent on 2018-12-16)