Brioche is sliced, toasted and dipped in a sweetened beer batter then friedin butter until golden and crispy. The dessert is served with beer ice cream andcaramelized pears for a rare and unique gourmet dessert that beer lovers are sureto adore. Thisgourmet food recipe by Chef Antoine Westermann is an excellentbalance of bitterness and sweetness that make an adventurous dish for a splendidculinary experience.
Brioche is a type of French pastry that is rich and dense with a heavy crumband golden flaky crust. It is made with egg, butter, and cream and has a yeastyflavor that pairs excellently with beer. You can get brioche in the bakery or theFrench pastry shop. Select freshly baked brioche if possible for a better qualityand more delicious dessert. In this recipe, the toasted brioche is covered in abatter of beer, eggs, and sugar and then fried in melted butter until crunchy andgolden. The rich sweet bread develops a nice crispy crust that is creamy andtender inside and wonderfully melts in the mouth. Eaten with the glazed pearsand the beer ice cream, the dish is absolutely divine. There are a wide variety of beers and some are better for making dessertthan others. For this recipe, it is best to use dark or stout beer, which tends tohave more malt and tastes like caramel, complementing the pastry, peaches, andthe cream. You can also choose sweeter varieties of beer since it only makessense to use it for dessert. Complex, full-flavored rich beer is perfect for makingice cream. The bitterness of the beer is tempered with the sweetness of the sugarand the luscious cream. Other kinds of beer that work well for his recipe areBelgian style Tripel, which is creamy and smooth, or fruity lambics, which is sweetand pairs well with the peaches.
Ingredients 14 tablespoons flour 5 ¼ teaspoons granulated sugar 01/2 tablespoon baking powderYeast: 1 cup beer 1 teaspoon salt 2 eggs 1 tablespoon milk 5 ½ tablespoons butterFor the beer ice cream: 4 egg yolks 1 cup cream For the termination: 3/4 cup beer 1 ½ tablespoons brown sugar 2 eggs For the pears with syrup: 2 fresh pears 2 cups water 1 vanilla pod juice from 1/2 lemon juice from ½ an orange 1 ½ tablespoons butter 5 ½ tablespoons + 1 ½ tablespoons granulated sugar
Preparation Instruction1. The beer ice cream should be prepared in advance to give it time to freeze. In amixing bowl, place the yolks, add sugar and whip them together until smooth andcreamy. In a saucepan, put 50% beer and 50% cream and heat on the stove. Pourthe beer and cream mixture in with the yolk and sugar mixture beating constantlyand mixing it all together well.2. Pour mixture in the saucepan and heat on the stove at low temperatures,stirring gently with a spatula. Make sure that it does not boil to prevent the eggyolks and cream from curdling. To check if the cream is ready, lift the spatula andblow on the surface and if the cream scatters like a rose blooming then it is goodto go. Cool and place in the ice cream maker. Freeze.3. Peel and slice pears in two and soak them in ice water mixed with lemon slices,orange slices, cinnamon sticks, and vanilla pods. Soak for at least 20 minutes. Cutthe soaked pears into thin fan-shape slices. Melt butter in pan and place the pearsback side up. Sprinkle with brown sugar to caramelize.4. Slice brioche and toast. In a bowl, beat eggs and add sugar. Add beer and mix itup well with a fork. In a saucepan, melt some butter. Dip the toasted brioche inthe egg and beer mixture until fully coated. Place the soaked brioche in thesaucepan and sprinkle some sugar on top of the bread. Pour on a little bit more ofthe egg and beer mixture. Heat until nicely browned and turn to the other side toget the same nice color.5. Arrange the brioche on the plate. Place the glazed pears beside it. Put a bit ofthe brown sugar in the bottom of the plate and place a scoop of beer ice creamon top.