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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).

102 K 1× 5/5 (4 reviews)

45 min.

Easy

2.95 €

12 people

7 Ingredients

Last modified on: April 29^th 2012

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For 12 people, you will need:

1 24 slices nanterre brioche
2 6 kiwis
3 3 teaspoons vanilla sugar
4 1 lb + 5.1 oz pear compote
5 3.2 oz clarified butter
6 5.3 oz caster sugar
7 1 lb + 5.1 oz real custard sauce (crème anglaise)

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

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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 6 kiwis and cut into small pieces. Sprinkle with 3 teaspoons vanilla sugar and mix well.

Stage 4 - 3 min.

Then mix with 1 lb + 5.1 oz pear compote .

Set aside.

Stage 5 - 7 min.

Tip 5.3 oz caster sugar onto a flat plate.

Melt 3.2 oz 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	160 RDI=60 %	1,440 RDI=140 %	360 RDI=60 %	9,440 RDI=470 %	39,530 RDI: 470 %
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 12 people : 8.75 €
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)

Pear compote

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

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The 1 comment already posted on this recipe

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

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