Caramelised Apple and Calvados Brioche - James Martin Chef
Richard Bertinet is back with this ultimate Caramelised Apple and Calvados brioche dish! It is a perfect afternoon tea treat, serve with crème fraîche!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 250G full fat milk
- 2 medium eggs
- 500g strong white bread flour, plus extra for dusting
- 30g fresh yeast
- 80g caster sugar
- 10g fine sea salt
- 80g cold unsalted butter, plus extra for greasing the tin
- 4 eating apples, peeled and cored
- 40g unsalted butter
- 100g caster sugar
- 1 small glass of calvados (about 70g)
- 50g crème fraiche
- 2 eggs
- Pinch of fine sea salt
- 1 eating apple, peeled, cored and sliced very thinly
- 1 tablespoon pearl sugar nibs, approx
- Icing sugar for dusting (optional)
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