Bread and butter-style brioche with candied apples recipe

The apples:

Cook 200g of sugar into a dry caramel (without adding water).

Add 70g of butter and mix well to make a cream-like consistency.

Pour into a round mould.

Peel the apples, cut them in half and position them lengthways in the tin.

Cook for 20min at 180°C, turn the apple slices over and cook again for 15min.

Leave to cool. 

The brioche: 

Make brioche from the flour, salt, baker’s yeast and sugar.

Add the eggs one at a time, beating energetically using a hand whisk: the dough should lift easily off the bowl.

Add the softened butter and beat again so the dough comes away smoothly.

Place the dough in a greased cake mould.

Set aside then beat (the dough should double in volume).

Cook at 180°C for 20min.

Bring the milk to the boil and pour over the eggs beaten with the sugar for the custard mix.

The assembly: 

Place a slice of greaseproof paper at the bottom of the cake mould (the paper should hang over each side).

Cut 3 slices of brioche lengthways, each measuring 2cm thick.

Place a first slice at the bottom of the mould, followed by a row of apples, another slice and another row of apples, and top with a slice of brioche.

Pour the warm custard mix into a mould.

Cook the brioche for 30min in a bain-marie at 180°C.

Leave to cool, turn out, cut into slices and fry in a warm, greased pan. 

Thanks : 

Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.