Bread and butter-style brioche with candied apples recipe
- 10 to 12 apples
- 200g sugar
- 70g butter The cream:
- 500ml milk
- 4 eggs
- 100g sugar
- 250g flour
- 5g salt
- 30g sugar
- 3 eggs
- 150g butter
- 10g baker’s yeast
Cook the sugar into a dry caramel.
Add the butter and mix well to make a cream-like consistency.
Pour into a round tin.
Peel the apples, cut them in half and position them lengthways in the tin.
Cook for 20 minutes at 180°C, turn the apple slices over and cook again for 15 minutes.
Leave to cool.
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 tin.
Set aside then beat (the dough should double in volume).
Cook at 180°C for 20 minutes.
The custard mix.
Bring the milk to the boil and pour over the eggs beaten with the sugar.
Place a strip of greaseproof paper at the bottom of the cake tin (the paper should hang over each side).
Cut 3 slices of brioche lengthways, each measuring 2 cm thick.
Place a first strip at the bottom of the tin, followed by a row of apples, another strip and another row of apples, and top with a strip of brioche.
Pour the warm custard mix into a tin.
Cook the brioche for 30 minutes in a bain-marie at 180°C.
Leave to cool, turn out, cut into slices and fry in a warm, greased pan.
The chef's trick
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.