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at The National Hotel

1677 Collins Avenue
Miami Beach, FL 33139
(305) 908-3356

Strawberry Brioche
Chef Frederic Delaire of Tamara Restaurant at The National Hotel - Miami, FL
Adapted by StarChefs

Yield: 2 Servings

  • 1 brioche
  • 8 ounces sugar
  • 8 ounces butter
  • 1 pint fresh strawberries cut in half
  • ½ cup pastry cream
  • ½ cup whipped cream
  • Strawberry coulis, for garnish

Slice brioche into 4 (1-inch thick) pieces.

In a cooking pan melt butter with sugar and cook it until turns into a caramel-like sauce.

Take the pan off of the stove and dip the 4 slices of brioche inside the sauce. The butter will penetrate the brioche and the caramel will stick to the outside of the brioche.

Place the 4 slices on a non-stick surface and let cool for 15 minutes – brioche will become crispy.

Place it in the center of a plate and add a little bit of pastry cream on top. Spoon whipped cream over the pastry cream.

Place strawberries on top of the whipped cream. Drizzle strawberry coulis on top of the brioche and around the plate for decoration and additional flavor.

Wine pairing:
A light-bodied, elegant Champagne such as the Duval-Leroy Blanc de Chardonnay 1996



   Published: January 2005
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