Poached Pear Brioche with Vanilla Crème Anglaise
Poached pears atop soft brioche and marzipan, served with a silky vanilla-infused custard sauce for a refined vegetarian treat.
Ingredients
- 1 tbsp Caster Sugar for the brioche
- 1 tsp Fresh Yeast for the brioche
- 75 g White Marzipan for the brioche assembly
- 150 g Caster Sugar for poaching the pears
- 50 g Caster Sugar remaining sugar for the caramel
- 40 g Caster Sugar for the crème anglaise
- 25 ml Milk for the brioche
- 1 piece Egg free-range, for the brioche
- 65 g Butter softened, for the brioche
- 150 ml Milk for the crème anglaise
- 150 ml Double Cream for the crème anglaise
- 4 piece Egg Yolks free-range, for the crème anglaise
- 1 piece Lemon zest and juice used for the pear poaching
- 4 piece Pears peeled, stem retained
- 125 g Strong Bread Flour for the brioche
- 0.25 tsp Salt for the brioche
- 1 piece Vanilla Pod split, seeds scraped; for the pears
- 1 piece Vanilla Pod split, seeds scraped; for the crème anglaise
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