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Sunday 30th April 2006

Yesterday’s Brioche, Frangelico, Chocolate and Pear Cakes

Kiwi chef Julie Le Clerc would have to be one of my most favourite Kiwi food writers and chefs. I adore her recipes and her books;“Little Café Cakes”, Simple Café food and More Simple Café food. While choosing something for this month’s Is My Blog Burning? hosted by Derrick of An Obsession with Food, I naturally turned to her Little Café Cakes book for inspiration.

This recipe is based, yet adapted from her recipe for Little Brioche, Pear and Chocolate Cakes.

Yesterday’s Brioche, Frangelico, Chocolate and Pear Cakes still in the pan

Living out of the city and far from any decent bakery, I have to rely on my own baking skills for nice bread, especially specialty breads such as brioche. I really love the country life, but there are a few draw backs like the lack of a bakery within walking distance.

So the first step for this event was to make some brioche and let them go stale. I love making mini ones, that way I can throw some in the freezer and just take out one for two for breakfast. I also really enjoy them warmed along side a slow braise of oxtail or some Boeuf Bourguignon to mop up the sauces … mmmm!

However today I’m creating a sweet afternoon café style dish - the kind of treat that’s just perfect with a short black espresso!

Yesterday’s Brioche, Frangelico, Chocolate and Pear Cake

  • Yesterday’s Brioche, Frangelico, Chocolate and Pear Cakes
  • 4 stale mini brioche, sliced in 4, (approximately 400 grams of brioche)
  • 3 pears, sliced with the core removed but stalks still intact
  • 50 grams of quality dark chocolate, roughly chopped
  • 2 eggs
  • A pinch of salt
  • ¾ cup of milk
  • ½ cup of cream
  • 4 tablespoons of Frangelico
  • ¼ cup of demerara sugar
  • icing sugar to dust
  1. Grease and line 6 small individual cake or mini loaf pans.
  2. Prop up and layer slices of brioche and pear in prepared tins, sprinkle the chocolate evenly between each.
  3. Beat the eggs, salt, milk, cream, Frangelico and sugar together, measure and pour equal quantities into each cake.
  4. Rest the cakes for 30 minutes to absorb the custard mixture.
  5. Preheat the oven to 170 deg C
  6. Bake the cakes for 25 to 30 minutes until puffed up and golden.
  7. Cool slightly before removing from the pans, during which time the cakes will deflate a little.
  8. Dust with a little icing sugar and serve warm, but honestly they’re equally good cold.

Yesterday’s Brioche, Frangelico, Chocolate and Pear Cake on a plate



  1. Beautiful Bron. Looks delicious!!! Love the last picture. Art in its pure form. Love the package wrap! And recipe of course, but that goes without saying!

    Bea at La Tartine Gourmande — Monday 1st May 2006 2:17 am

  2. Wow, this is beautiful, Bron! Sounds delicious and I love the presentation.

    faith — Monday 1st May 2006 5:46 am

  3. Bron,

    With your baking skills, it’s not a matter of survival at all! This is gorgeous and the recipe sounds unique and delicious. Well done!

    Ivonne — Monday 1st May 2006 2:28 pm

  4. Bron, this looks delicious. Anything made with brioche is already off to a running start in my books, but Frangelico and dark chocolate make this a special treat. I’d be remiss if I didn’t add that your presentation for these brioche is superb.

    rob — Monday 1st May 2006 7:05 pm

  5. Beautiful pictures Bron. The sweetness of the Brioche must be excellent in a dessert.
    I’m particularly fond of Brioche with a sliver of foie gras.

    gastrochick — Monday 1st May 2006 8:46 pm

  6. Thank you so much Bea,
    it’s amazing how beautiful simple quick presentations can be, like a little baking paper and a piece of jute string.

    Merci Faith,
    I’m still drooling over your Eccles Cakes,
    I will have to organise myself and make them very soon!

    Bless you Ivonne,
    I love to bake it’s true!
    There’s nothing better than a warm kitchen, full of freshly baked aromas from the oven on these cold, gloomy days.

    Thank you, I do love Frangelico, and it’s simply brilliant over vanilla icecream!!

    oh yes! Foie gras + brioche = heaven!

    bron — Monday 1st May 2006 10:24 pm

  7. Bron,
    Absolutely beautiful and delicious looking! I have a craving for one of those right now!


    Dianka — Tuesday 2nd May 2006 7:35 am

  8. Sensational!

    Ange — Tuesday 2nd May 2006 12:29 pm

  9. How beautiful! I really love the presentation here. Something about the twine and the absolutely witchy lines of the pears are really doing it for me.

    Danielle — Wednesday 3rd May 2006 12:56 am

  10. Bron,

    This looks beautiful! Thanks so much for participating.

    Derrick Schneider — Friday 5th May 2006 6:25 pm

  11. Thanks so much Dianka and Ange,

    Hehe, I love that description Danielle, thank you!

    Thanks Derrick,
    and thank you again for hosting this round of IMBB,
    it was a fantastic theme!

    bron — Saturday 6th May 2006 9:30 pm

  12. Just recognized your picture on Slashfood! Congratulations
    plus it looks delicious.

    Aunti P from Sylvie's — Monday 8th May 2006 4:56 pm

  13. I wish I could taste these, Bron - they look so beautiful.

    keiko — Monday 8th May 2006 8:45 pm

  14. […] I am thoroughly impressed by Bron’s Yesterday’s Brioche, Frangelico, Chocolate and Pear Cakes. They take stale brioche and turn it into these elegant little cakes with long, slender, witchy spikes of pear that look like they want to be eaten while sitting at an outdoor table at a chic cafe in the late afternoon in early summer. […]

    Habeas Brulee » Blog Archive » Roundup of Food Blogs Posts I’ve Enjoyed #2 — Saturday 13th May 2006 12:49 am

  15. Thank you Auntie P, Thank you Keiko!

    bron — Sunday 21st May 2006 9:58 am

  16. Awesome detail! So beautiful. I should hope to survive so well.

    Tanna — Monday 22nd May 2006 4:43 am

  17. […] Brioche, Frangelico, Chocolate and Pear Cakes […]

    This Time Last Year - Brioche, Frangelico, Chocolate and Pear Cakes — Sunday 29th April 2007 11:24 pm

  18. Fantastic pictures! I just followed your recipe this morning, and it was great. I had to double the recipe (and accidentally quadrupled the frangelico - oops) and it was great. Our friends and family loved it. A little chocolate went a long way too, very tasty! I was surprised at how soft it came out though. And extra 10 minutes in the oven & mine were still a bit soggy. I’d even reserved a good bit of the liquid before baking when I realized that I added too much alcohol. Any advice?

    JahTeo — Sunday 29th November 2009 10:09 am

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