Chef's Recipes : Brioche perdue with Red Fruits

Article publié par Pascal Brot, chef de cuisine le 20/07/2011 à 13:23
Catégories : Chef's Recipes
Tags : recipes, brioche perdue with red fruits

Pain Perdu or Brioche Perdue with Red Fruits

Red fruit season has started. One of my favourite desserts is definitely this brioche perdue recipe that I’m offering you today. Sometimes it can be disconcerting to eat a hot dessert in summer, but we should remember that the baked Alaska is a star dessert at May and June baptisms, communions and marriages. This proves that a hot dessert can be inviting as long as there’s some ice cream to cool things down.
 
For this recipe for 4 people, you need:
 
  • 4 slices of light brioche
  • 2 eggs
  • 20ml of milk
  • 100g vanilla sugar
  • 50g butter
  • 600g red fruit (ones you like and are of good quality at the market)
  • 200g fine granulated (caster) sugar
  • 30g butter
  • 4 scoops ice cream or sorbet in the flavour of your choice (e.g.: red fruit, vanilla, calisson d’Aix, nougat…)
 
Beat together the whole eggs, milk and sugar. This gives us what’s called “chicken milk”. Soak the 4 slices of brioche in this mixture and fry in butter. Caramelize, then remove from pan and place on a paper towel. Fry the red fruits in the butter for a few seconds, adding the sugar at the end, then place the fruit on top of the brioche slices. A scoop of ice cream and a line of the red fruits on top as a garnish and you’re done!
A good homemade, seasonal dessert – and original, as it’s nearly forgotten about.
Enjoy, and happy cooking!
 
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