CHOCOLATE CHIP BRIOCHE WITH PEAR & ALMOND
Cost
Difficulty
Ingredients
For 10
10 ready-to-bake brioche snails
5 pieces of fresh pears (½ pear per piece)
100 g of sugar
Vanilla and lemon QS
100 g slivered almonds
QS topping (optional)
Associated Product
Recipe
Try this chocolate chip brioche recipe combining chocolate, pear, and almonds in a delicious and refined snack, ideal for breakfast or a quick bite.
Preparation : 5 minutes
Poached pears:
Cut the pears in half and remove the cores.
In a saucepan, combine the water, sugar, vanilla, and lemon juice.
Poach the pear halves for 8 to 10 minutes at a simmer..
Drain on a rack and let cool..
Then cut each pear half into 3 to 4 slices.
Cut the pears in half and remove the cores.
In a saucepan, combine the water, sugar, vanilla, and lemon juice.
Poach the pear halves for 8 to 10 minutes at a simmer..
Drain on a rack and let cool..
Then cut each pear half into 3 to 4 slices.
Dressing : 10 minutes
Assembly:
Place the raw chocolate chip brioche snails on a perforated baking sheet.
Place the pear slices in the center of each snail.
Add 8 to 10 g of slivered almonds and lightly brown the edges.
Proofing & baking:
Leave to proof for 2.5 hours at 24°C and bake for 14-16 minutes at 170°C.
Finishing: Lightly glaze the escargots after baking to give them a shiny finish.
Place the raw chocolate chip brioche snails on a perforated baking sheet.
Place the pear slices in the center of each snail.
Add 8 to 10 g of slivered almonds and lightly brown the edges.
Proofing & baking:
Leave to proof for 2.5 hours at 24°C and bake for 14-16 minutes at 170°C.
Finishing: Lightly glaze the escargots after baking to give them a shiny finish.
Chef's tip
Use a 10 cm circle to vary the size of your preparations. For visual contrast and a delicious finishing touch, you can also sprinkle the top with a little icing sugar.