{"id":11279,"date":"2025-07-18T14:29:49","date_gmt":"2025-07-18T12:29:49","guid":{"rendered":"https:\/\/www.a-lepicerie.com\/?p=11279"},"modified":"2025-07-18T14:40:35","modified_gmt":"2025-07-18T12:40:35","slug":"cod-with-laioli-chorizo-and-olive-oil-a-recipe-from-lepicerie-2","status":"publish","type":"post","link":"https:\/\/www.a-lepicerie.com\/en\/cabillaud-a-laioli-chorizo-et-huile-dolive-une-recette-a-lepicerie-2\/","title":{"rendered":"Brioche perdue with apricots and spiced caramel, an \"A l'Epicerie\" recipe"},"content":{"rendered":"
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Taste at home, Cook at home<\/span><\/strong><\/p>

\u00a0<\/span><\/strong><\/p>

For<\/span> :\u00a0<\/span><\/strong>Sleeps 4. Preparation<\/strong> duration: 20 min. Cooking<\/strong> : 15min\u00a0 Level<\/strong> : 2\/3<\/span><\/p>

Ingredients<\/span><\/strong><\/p>

4 thick slices of brioche
2 eggs
24 cl full cream
1 tbsp brown sugar (brown)
30 g butter for the brioche and the same amount for roasting the apricots
4 apricots, halved
50 g sugar
10 g slivered almonds
1 teaspoon spiced toffee* (caramel)
10 g apricot jam with calissons* (calissons)<\/p>

*Products available, according to season, on our gourmet food shelves.<\/span><\/em><\/p>

<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Preparation : <\/strong>
Brioche perdue with apricots and spiced caramel<\/span> In a bowl, beat the eggs with the milk and brown sugar until smooth. Dip each slice of brioche into the mixture, turning to coat thoroughly. Melt the butter in a frying pan over a medium heat. Sprinkle the pan lightly with brown sugar. When the pan starts to caramelise, add the slices of brioche and brown for 2 to 3 minutes on each side, until golden brown and caramelised. Keep the brioches warm.<\/p>

Chantilly with apricot jam and calissons<\/span> In a separate bowl, whip the full cream until stiff. Add a spoonful of apricot jam (ideally with pieces of calisson) and mix gently to incorporate it into the whipped cream.<\/p>

Cooking :<\/strong> Roasted apricots from your brioche perdue :<\/span> In another pan, melt the butter over a medium heat. Add the sugar and spiced caramel and allow to melt slightly. Place the halved apricots, cut side down, in the mixture. Cook over a medium heat for 5 to 7 minutes, until tender and caramelised. Keep warm.
To serve :<\/strong> Arrange a slice of warm brioche perdue in the centre of each plate.
Arrange the roasted apricots around the brioche. Using two spoons, form a quenelle of apricot jam chantilly and place it on the brioche. Sprinkle with slivered almonds for an extra crunch.<\/p>


CHEF'S ADVICE<\/strong>
Add a scoop of vanilla ice cream to the apricot & spiced caramel brioche just before serving, for a touch of gourmet freshness. For a tangy note, delicately grate lemon zest over the whole, enhancing the flavours for the most discerning palates.<\/p>

FOOD AND WINE PAIRING<\/strong><\/p>

A Muscat de Beaumes-de-Venise, with its sweet, fruity notes, is the perfect accompaniment to a brioche perdue with apricots and spiced caramel.<\/p>

Enjoy your meal!<\/p>

<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

D\u00e9gustez chez nous, Cuisinez chez vous \u00a0 Pour :\u00a04 pers. Pr\u00e9paration : 20 min. Cuisson : 15min\u00a0 Niveau : 2\/3 Ingr\u00e9dients 4 tranches \u00e9paisses de brioche2 \u0153ufs24 cl cr\u00e8me liquide enti\u00e8re1 c. \u00e0 soupe de sucre cassonade (roux)30 g de beurre pour la brioche et autant pour r\u00f4tir les abricots4 abricots, coup\u00e9s en deux50 g […]<\/p>\n","protected":false},"author":9,"featured_media":11288,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[39],"tags":[],"class_list":["post-11279","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"_links":{"self":[{"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/posts\/11279","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/comments?post=11279"}],"version-history":[{"count":7,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/posts\/11279\/revisions"}],"predecessor-version":[{"id":11286,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/posts\/11279\/revisions\/11286"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/media\/11288"}],"wp:attachment":[{"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/media?parent=11279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/categories?post=11279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.a-lepicerie.com\/en\/wp-json\/wp\/v2\/tags?post=11279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}