Clementine-chestnuts brioche perdue

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 60 g milk
• 2 60 g cream
• 3 2 egg yolks
• 4 60 g sweet chestnut purée (crème de marrons)
• 5 10 g vanilla sugar
• 6 4 slices nanterre brioche
• 7 4 clementines
• 8 50 g butter
• 9 20 g butter
• 10 50 g caster sugar
• 11 3 tablespoons Mandarine Napoléon (optional)
• Total weight: 750 grams

Times:

Preparation	Cooking	Start to finish
20 min.	15 min.	35 min.

Step by step recipe

1	Pour 60 g milk, 60 g cream, 2 egg yolks, 60 g sweet chestnut purée (crème de marrons) and 10 g vanilla sugar into a high-sided container. Blend for a few seconds, then set aside.
2	Cut the brioche into 4 fairly thick slices (1.5 or 2 cm), removing the crust if you prefer.
3	Pour the dipping cream into a deep dish, then dip each slice in it, on each side, for at least 2 minutes. Set aside.
4	Press 4 clementines.
5	In a large frying pan over medium heat, melt 50 g butter, and when frothy, brown the brioche slices on each side. Set aside on warm serving plates.
6	Return the pan to high heat, pour in 20 g butter and when frothy, add the clementine juice, 50 g caster sugar and any 3 tablespoons Mandarine Napoléon. Allow to reduce, stirring gently, until syrupy.
7	Pour the syrup over the slices of brioche perdue, and serve immediately.

Remarks

Feel free to add the zest of one or 2 fruits to the clementine syrup for a stronger taste.
If you're not using Corsican clementines, add 1 or 2 spoonfuls of lemon juice to the clementine juice for an extra kick.
The Napoleon mandarin is optional: you can leave it out or replace it with rum or Grand Marnier.

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