
4 slices of brioche
3 eggs
250 ml milk
20 g butter
50 g sugar
1 tsp vanilla extract
1 knob of butter
2 pears
200 ml cold heavy cream (35%)
50 g artisanal honey
- Prepare the custard for the brioche:
- In a bowl, whisk together the eggs, milk, sugar, and vanilla extract until smooth and combined.
- Pour the mixture into a flat dish and soak the brioche slices for a few minutes.
- Cook the brioche:
- Once the brioche is well soaked, melt a knob of butter in a pan.
- Place the brioche slices in the pan and cook on each side until golden brown.
- This should take about 10 minutes in total.
- Caramelize the pears:
- Wash, peel, and core the pears, then cut them into wedges. Drizzle with lemon juice to prevent browning.
- Melt 20 g of butter in a pan, then add the pear wedges.
- Sprinkle with sugar and caramelize on all sides, turning the pears frequently.
- Once caramelized, remove from heat and keep warm.
- Make the honey whipped cream:
- Take the heavy cream out of the refrigerator right before whipping to ensure it is very cold.
- Pour the cream into the bowl of a stand mixer and attach the whisk.
- Start whisking on low speed. Once the mixture begins to thicken, add the honey and increase the speed to high.
- Continue whisking until the cream holds stiff peaks.
- Assemble the dish:
- Place a slice of golden brioche on a plate.
- Top with the caramelized pear wedges.
- Using a piping bag or spatula, add a generous dollop of honey whipped cream.