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).
Last modified on: April 29th 2012
Keywords for this recipe:For 12 people, you will need:
- 1
24 slices Nanterre brioche - 2
6 kiwis - 3
3 teaspoons Vanilla sugar - 4
0 kg 2 g Pear compote - 5
½ cup Clarified butter - 6
0 kg caster sugar - 7
0 litre 2 ml Real custard sauce (crème anglaise)
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 31 min. | 14 min. | 45 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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 6 kiwis and cut into small pieces. Sprinkle with 3 teaspoons Vanilla sugar and mix well.
Stage 4 - 3 min.
Stage 5 - 7 min.
Tip 0 kg caster sugar onto a flat plate.
Melt ½ cup 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 ½ cup 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 9,443 Kcal or 39,536 Kj | 162 gr | 1,438 gr | 365 gr |
| 472 % | 62 % | 136 % | 55 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 446 Kcal or 1,867 Kj | 8 gr | 68 gr | 17 gr |
| 22 % | 3 % | 6 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 787 Kcal or 3,295 Kj | 14 gr | 120 gr | 30 gr |
| 39 % | 5 % | 11 % | 5 % |
How much will it cost?
- For 12 people : 8.75 €
- Per person : 0.73 €
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: Confit of quinces in Macvin, Caramel semolina pudding with raisins, Pears in red wine with blackcurrant , Warm apple feuillantines, 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: Breton apple and rhubarb tart , Valay-Brest, Apple macaronade, Coconut-vanilla cream for Elsa , Sugar syrup, ... All |
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Sweet pancake rolls from Brittany, Warm autumn salad, Apple charlotte with toasted brioche, Norman flambéed apples, Nanou's red cabbage salad, ... All |
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