How to bake: Pear and Chocolate Brioche

Pear and chocolate create a flavour sensation together. Give yourself a treat with this simple recipe...

05 Oct 2016



75g butter

30g caster sugar

340g pears, peeled, cored and quartered

285g brioche fingers, sliced in half lengthways

55g chopped dark or milk chocolate

2 tbsp honey, warmed

For the custard:

6 large egg yolks

170g caster sugar

375ml whole milk

125ml double cream



Preheat oven to 150°C. For the custard, mix the egg yolks and caster sugar. Pour milk and cream into a pan and heat until scalding. Whisk into the egg mixture.

Rinse the pan, then pour the custard mixture back in and heat gently until it starts to thicken.

Grease up a 2-litre ovenproof dish with 15g butter. Melt 30g butter in a non-stick frying pan. Sprinkle in sugar and heat until it starts to caramelise. Add the pears and cook for 8-10 mins.

Spread the brioche with butter and layer into the dish with the pears and half the chocolate. Strain custard over with the remaining chocolate.

Place dish in a deep roasting tin and fill the tin half full of boiling water. Place on shelf 1 and bake for 30 minutes. Allow to cool, drizzle with the warmed honey and enjoy.

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