This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
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).
45 min.
Easy
4 people
7 IngredientsLast 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 ml pear compote - 5
30 ml clarified butter - 6
50 ml caster sugar - 7
200 ml real custard sauce (crème anglaise)
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 15 min.
All in all: 45 min.
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 ml caster sugar onto a flat plate.
Melt 30 ml 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 ml 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.
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 % |
How much will it cost?
- For 4 people : 2.95 €
- Per person : 0.75 €
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: European glass, Rice pudding (riz au lait), Norman flambéed apples, Pears in red wine with blackcurrant , Apple Tatin Terrine, ... See them all 13
Pear compote
You can get more informations, or check-out other recipes which use it, for example:
Caster sugar
Like these other recipes: Pets de nonne, Dublin fruit scones, Sautéed pears with custard and orange syrup , Little lemon biscuits, Chocolate-verbena cream, ... See them all 361
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Nanou's red cabbage salad, Pear and lime meringue pie, Corn salad with croutons, Chilli langoustines, Norman flambéed apples, ... See them all 33
Other recipes you may also like
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need". March 17th 2011375 K4.3 1 hour 15 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake. March 10th 2015257 K4.3 2 hours 20 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013511 K5 50 min.
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee. March 10th 2019315 K3.8 1 hour 15 min.
Four quarters (adding fruit)
To improve a "four quarters" cake. February 21th 2011185 K4.5 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe