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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).
Last modified on: April 29th 2012
For 4 people, you will need:
- 1
8 slices nanterre brioche - 2
2 kiwis - 3
1 teaspoon vanilla sugar - 4
200 g pears compote - 5
30 g clarified butter - 6
50 g caster sugar - 7
200 ml real custard sauce (crème anglaise) - Total weight: 705 grams
Times for this recipe
Preparation
35 min.
Cooking
15 min.
All in all
45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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, .
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 7 g RDI=12 % | 79 g RDI=30 % | 17 g RDI=24 % | 304 kcal RDI=15 % | 1,275 kJ RDI=15 % |
| Per person | 13 g RDI=21 % | 140 g RDI=53 % | 30 g RDI=42 % | 536 kcal RDI=27 % | 2,248 kJ RDI=27 % |
| Whole recipe | 54 g RDI=83 % | 561 g RDI=212 % | 121 g RDI=167 % | 2,147 kcal RDI=107 % | 8,991 kJ RDI=107 % |
How much will it cost?
For 4 people
2.95 €
Per person
0.75 €
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)
Pears 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:
Caster sugar
Like these other recipes:
Clarified butter
You can get more informations, or check-out other recipes which use it, for example:
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