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
2.95 €
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 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
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 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.
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.
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: Pears and caramelised walnut samosas , Warm apple feuillantines, Rice pudding (riz au lait), Norman flambéed apples, Individual charlottes with morello cherries, ... 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: Household cake (Gâteau de ménage), Gâteau Basque , Soft chocolate-orange cake, Melon with port sorbet, Home-made terrine of foie gras, ... See them all 367
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Comtoise apple charlotte, Nanou's red cabbage salad, Roscoff salad, Apple charlotte with toasted brioche, Norman flambéed apples, ... See them all 33
Other recipes you may also like
Pear and lime meringue pie
A layer of light lime cream and caramelized pears in a crisp pastry case, topped with Italian meringue, which is browned under the grill or with a flame. February 21th 2011266 K 23.8 2 hours 40 min.
Scrambled eggs with butter-fried bread and fresh spinach
Fresh spinach, butter-fried bread and scrambled eggs: simply delicious. March 18th 2013306 K3.8 2 hours
How to heat plates
In restaurants serving "à l'assiette", wich means that your dish is presented already served on a plate, it's very important for the plates to be hot, otherwise dishes arrive cold and it's the customer that (rightly) becomes heated. At home it's worth doing the same thing: you are sure to serve hot dishes to your guests, and as a hot plate can wait longer than a cold one, it can sometimes help to avoid panic in the kitchen at serving time. Here are some simple ways to heat your plates. February 21th 2011224 K 43.7 25 min.
Hot tomato sauce
This is a quick tomato sauce, just the thing for dipping crisps (chips, if you are American), or nachos. It is very similar to the sauce served with aperitif snacks in Tex-Mex restaurants. September 20th 2012133 K4.1 45 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 14th 2012114 K3.8 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
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