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).
77,957 15/5 for 4 ratings
Grade this recipe: Last modified on: April 29th 2012
For 4 people, you will need:
- 0
8 slices Nanterre brioche - 1
2 kiwis - 2
1 teaspoon Vanilla sugar - 3
200 g Pear compote - 4
30 g Clarified butter - 5
50 g caster sugar - 6
200 ml Real custard sauce (crème anglaise) - Total weight: 705 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 31 min. | 14 min. | 45 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
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.
Ideally the circles should be about 6 cm (2.3 inches) in diameter.
Stage 2 - 5 min.
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).
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.
Peel 2 kiwis and cut into small pieces. Sprinkle with 1 teaspoon Vanilla sugar and mix well.
Stage 4 - 3 min.
Stage 5 - 7 min.
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.
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
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
Place each fried circle on a serving plate.
Stage 8 - 7 min.
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.
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.
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.
Fill the centre with the compote and kiwi mixture and pour the custard around.
It is now ready to serve.
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.
Keeping:
No more than a few minutes before serving, .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 % |
How much will it cost?
- For 4 people : 2.92 €
- Per person : 0.73 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Pear compote : You can get more informations, or check-out other recipes which use it, for example: |
 | Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Apple Tatin Terrine, Pistachio panna cotta with custard, Norman flambéed apples, Pears in red wine with blackcurrant , Warm apple feuillantines, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Quick orange marmalade, Chaud-froid of grapefruit, pineapple and lime custard , Lime confectioner's custard (pastry cream), Cherry clafoutis, Almond macaroon cake, ... All |
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Pears and caramelised walnut samosas , Pear and lime meringue pie, Celeriac in cream and mustard sauce, Warm apple feuillantines, Sweet pancake rolls from Brittany, ... All |
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