1,479 easy and fully explained recipes, with +66K photos and 78 videos

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

For this recipe: I want to make it (296×) I made it (306×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 12 people, you will need:

1 24 slices nanterre brioche
2 6 kiwis
3 3 teaspoons vanilla sugar
4 600 g pear compote
5 90 g clarified butter
6 150 g caster sugar
7 600 ml real custard sauce (crème anglaise)
Total weight: 2,115 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 6 kiwis and cut into small pieces. Sprinkle with 3 teaspoons vanilla sugar and mix well.

Stage 4 - 3 min.

Then mix with 600 g pear compote .

Set aside.

Stage 5 - 7 min.

Tip 150 g caster sugar onto a flat plate.

Melt 90 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	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)

Real custard sauce (crème anglaise)

You can get more informations, or check-out other recipes which use it, for example: Rice pudding (riz au lait), Pears and caramelised walnut samosas , Caramel semolina pudding with raisins, Warm apple feuillantines, European glass, ... 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: Comtoise apple charlotte, Caramelised apple custards, Caramelized apple and walnut cake, Cookies of the Camisards, Nougat, ... See them all 357

Clarified butter

You can get more informations, or check-out other recipes which use it, for example: Scrambled eggs with langoustines and asparagus tips., Warm apple feuillantines, Warm autumn salad, Pears and caramelised walnut samosas , Hasselback or "Swedish-style" potatoes, ... See them all 33

Other recipes you may also like

Warm apple feuillantines

It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
May 28^th 2012325 K5 3 hours 9 min.

Financiers

This delicious little cake gets its name from its shape, in the form of a gold ingot.
April 14^th 2020333 K 24.6 20 min.

Chocolate sauce

This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
February 21^th 2011307 K 24 35 min.

Artichoke hearts forestier

This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...
May 10^th 2023268 K5 1 hour 50 min.

St Tropez tart

This famous dessert from St Tropez is more of a cake than a tart. The sugar-sprinkled brioche layers are sandwiched together with a rich vanilla filling which is a mixture of confectioner's custard and whipped cream.
September 11^th 2018111 K3.8 3 hours 35 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.

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.