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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).

90K 1 4 5

Last modified on: April 29^th 2012

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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 to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

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

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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.

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).

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.

Then mix with 200 g Pear compote .

Set aside.

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.

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.

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.

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, .

Source

Home made.

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).

Possible allergens in this recipe: Milk, Egg, Gluten, Sourdough

How much will it cost?

For 4 people : 2.92 €
Per person : 0.73 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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: Warm apple feuillantines, Caramel semolina pudding with raisins, Individual charlottes with morello cherries, Pistachio panna cotta with custard, Confit of quinces in Macvin, ... 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: Minted Melon, Grapefruit moelleux, Eggs meurette, Kouign-amann, Gâteau Basque , ... All
	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Sautéed pears with custard and orange syrup , Tarte Jurassienne, Clafoutis "Marie-Antoinette", Roast beef "like they do it in Santa Fe", Veal Chop With Assortment of Vegetables, ... 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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