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A delicious recipe for sharing, loved by young and old!
In a non-stick frying pan, brown the slices of brioche on both sides in unsalted butter. Set aside. In the same frying pan, make a dry caramel with half of the sugar, then brown the peeled and quartered apples.
Stop cooking with the juice of one lemon, and a pat of butter. Remove.
In the same frying pan, melt the remaining 30 g of sugar, and deglaze with the liquid cream, 3/4 of the milk and the salted butter. Boil for 3 minutes then chill in a MB Silicase 1/3 mould.
Beat the eggs with the remaining milk (creating eggnog) and soak the slices of brioche in it. Lay two slices on the bottom of a MB Silicase (cut if necessary), then add the caramelised apples and finally lay two brioche slices on top. Bake for 30 minutes in a warm oven at 150°C then chill.
Remove from the mould, and slice into four. Lay on one level of an MB Original. Pour the caramel in the sauce tray.
Serve cold or warmed slightly in a microwave.