Brioche with caramelized pears and apples, dried fruit, curd and honey-ice cream

4 h
Type of dish: Dessert
Temperature: Warm
Cuisine type: French cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Curd 0.1 kg
Hazelnuts 0.05 kg
Brioche 225.0 g
Spun sugar 150.0 g
Medium golden apple 0.15 kg
Extra conference pear 0.15 kg
Sugar 0.1 kg
Butter 0.025 kg
Brown sugar 0.025 kg
Sugar 0.025 kg
Orange zest grater 2.5 g
Orange juice 0.025 l
Plain flour 0.025 kg
Cream 0.025 l
Sterilised milk 0.125 l
Honey 0.075 kg
Egg yolk 1.5 ud
Ice cream stabiliser 10.0 g

For this recipe, the following preparations are necessary:


  • Preheat the oven to 220 ºC.
  • Soak the brioche in the milk and place carefully onto baking paper, sugar the surface and place butter cubes on top of each piece, bake in the oven and take them out when they are lightly toasted.
  •  Cut the brioche into two halves lengthwise and place two pieces on the plate.
  • Place a selection of caramelized fruit on top and a spoonful of curd.
  •  Place the orange crisp between the two pieces and add a ball of honey ice cream inside the circle.
  •  Serve with toasted hazelnuts and a little of the cooking juice from the caramelised fruit.
  •  Decorate with spun caramel.
Nutritional information (1 portion)
Fiber 3.47 g
Saturates 13.16 g
Monounsaturated fatty acids 12.31 g
Polyunsaturated fatty acids 2.16 g
Cholesterol 255.71 mg
Calcium 187.99 mg
Iron 2.28 mg
Zinc 1.46 mg
Vitamin A 309.97 ug
Vitamin C 7.93 g
Folic acid 63.66 ug
Salt (Sodium) 325.7 mg
Sugars 85.42 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.