1,504 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).

106 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 (391×) I made it (397×) 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 ml pear compote
5 90 ml clarified butter
6 150 ml caster sugar
7 600 ml real custard sauce (crème anglaise)

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 ml pear compote .

Set aside.

Stage 5 - 7 min.

Tip 150 ml caster sugar onto a flat plate.

Melt 90 ml 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: Sautéed pears with custard and orange syrup , Apple Tatin Terrine, Rice pudding (riz au lait), Pistachio panna cotta with custard, Warm apple feuillantines, ... 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: Brioche dough, Fresh mint ice-cream, Brioche royale, Lemon and lime cakes, Ciabatta, ... See them all 361

Clarified butter

You can get more informations, or check-out other recipes which use it, for example: Sautéed pears with custard and orange syrup , Rolled chestnut and apple brioche, Confit of quinces in Macvin, Celeriac in cream and mustard sauce, Roast beef "like they do it in Santa Fe", ... See them all 33

Other recipes you may also like

Exotic fruit tart

An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27^th 2020325 K5 2 hours 25 min.

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17^th 2011369 K4.3 1 hour 15 min.

Rice pudding (riz au lait)

My personal version of this classic family recipe.
December 18^th 2018403 K5 40 min.

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21^th 2011758 K3.5 8 min.

Four quarters

It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.
February 21^th 2011324 K3.7 1 hour 15 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.