fbpx Bread and butter-style brioche with candied apples recipe

Bread and butter-style brioche with candied apples recipe

Origin : Alpes du Nord
Bread and butter-style brioche with candied apples recipe
Preparation time
60 min
Cooking time
80 min

Ingredients

  • 10 to 12 apples

 

The caramel:

  • 200g sugar
  • 70g butter The cream:
  • 500ml milk
  • 4 eggs
  • 100g sugar

 

The brioche:

  • 250g flour
  • 5g salt
  • 30g sugar
  • 3 eggs
  • 150g butter
  • 10g baker’s yeast

Preparation

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.

 

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 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.

 

The assembly.

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.



Wine suggestion

Cider Terre de l'Alpe
The chef's trick

The chef's trick

 

Thanks : 

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

 

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