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