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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).

71,928 15/5 for 3 ratings

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Last modified on: April 29^th 2012

For 4 people, you will need:

1 8 slices Nanterre brioche
2 2 kiwis
3 1 teaspoon Vanilla sugar
4 200 g Pear compote
5 30 g Clarified butter
6 50 g caster sugar
7 200 ml Real custard sauce (crème anglaise)
Total weight: 705 grams

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
31 min.	14 min.	45 min.

Keeping: No more than a few minutes before serving, .

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,020 Kcal or 4,271 Kj	16 gr	147 gr	42 gr
51 %	6 %	14 %	6 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
145 Kcal or 607 Kj	2 gr	21 gr	6 gr
7 %	1 %	2 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
255 Kcal or 1,068 Kj	4 gr	37 gr	10 gr
13 %	2 %	3 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 2.92 €
Per person : 0.73 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Pistachio panna cotta with custard, European glass, Apple Tatin Terrine, Rice pudding (riz au lait), 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:
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: French custard tart, Blackberry and almond fondant tart, Gravlax, Tatin apple diplomat tart, Chocolate eclairs, ... All
	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Sweet pancake rolls from Brittany, Flambéd bananas , European glass, Pears and caramelised walnut samosas , White asparagus salad, ... All

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Your 1 comments or questions on this recipe

Gorgeous!
Posted by Dave february 17^th 2013 at 18:18 (n° 1)

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