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).
70,111 15/5 for 3 ratings
Last modified on: April 29th 2012
For 8 people, you will need:
- 1
16 slices Nanterre brioche - 2
4 kiwis - 3
2 teaspoons Vanilla sugar - 4
400 g Pear compote - 5
60 g Clarified butter - 6
100 g caster sugar - 7
400 ml Real custard sauce (crème anglaise) - Total weight: 1,410 grams
How long does it take?
Time required for this recipe:
Keeping: No more than a few minutes before serving, .
| Preparation | Cooking | Start to finish |
|---|---|---|
| 31 min. | 14 min. | 45 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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 4 kiwis and cut into small pieces. Sprinkle with 2 teaspoons Vanilla sugar and mix well.
Stage 4 - 3 min.
Stage 5 - 7 min.
Tip 100 g caster sugar onto a flat plate.
Melt 60 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 60 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.
Nutritional information
How much will it cost?
- For 8 people : 5.83 €
- Per person : 0.73 €
Source
Home made.More recipes?
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, Apple Tatin Terrine, European glass, Individual charlottes with morello cherries, Norman flambéed apples, ... 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: Peach and verbena feuilleté, Frozen cottage cheese with strawberries, Like Bounty, Strawberry, kiwi and mascarpone verrines, Pears and caramelised walnut samosas , ... All |
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: White asparagus salad, Warm autumn salad, Corn salad with croutons, Pain perdu, Comtoise apple charlotte, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-10-20)
Note: We'll never share your email 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 email 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.
Post your comment or question
Your 1 comments or questions on this recipe