1,515 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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).

109 K 1× 5/5 (4 reviews)

45 min.

Easy

$3.45

4 people

7 Ingredients

Last modified on: April 29^th 2012

For this recipe: I want to make it (447×) I made it (464×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

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

Metric weight Metric volumes

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.

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	480 RDI=50 %	120 RDI=20 %	3,150 RDI=160 %	13,180 RDI: 160 %
Per 100 g	7 RDI=3 %	70 RDI=6 %	20 RDI=3 %	450 RDI=20 %	1,870 RDI: 20 %
Per person	10 RDI=5 %	120 RDI=10 %	30 RDI=5 %	790 RDI=40 %	3,290 RDI: 40 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: milk, egg, Gluten, leaven

How much will it cost?

For 4 people : $3.45
Per person : $0.90

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)

Pear compote

You can get more informations, or check-out other recipes which use it, for example:

Other recipes you may also like

Coconut pyramids

Small coconut cakes, golden, crusty, and soft inside.

February 21^th 2011347 K3.7 50 min.

New tiramisu

This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.

January 19^th 2015394 K3.3 55 min.

Warm salad of potatoes and purple artichokes

This salad combines red onion, purple artichokes cut small and slices of warm potato, dressed with a good vinaigrette.

October 14^th 2012109 K3.8 55 min.

Pancake batter

Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.

February 2^nd 2020348 K3.8 15 min.

Basic cake batter - the French way

The cake is one of the classic cakes of the pastry world (The frenchs call them "journey cake"), and there are many ways to make it. Here's a new basic recipe for its dough, into which you can then add the flavors (pistachio, lemon, chocolate, etc.) and ingredients (dried fruit, fresh fruit, etc.) of your choice.

September 7^th 202555 K 20 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted on this recipe

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

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.