Breakfast with Pear Financier Brioche

December 20th, 2010 | Posted by greg in Daily life...

When I was doing my apprenticeship, this brioche tart was one of the best selling item in the shop. Of course, being the youngest in the team brought me the honor of peeling hundreds of fresh pears! :)

But also, I had the chance to eat as many as I wanted. I love them! We were preparing full trolleys of large and small tarts, the day before and storing them in the fridge. The next day, the dough had risen, a quick egg wash on the dough and baked!

I remember how crazy it was on Sunday mornings, people were queuing at the shop to buy those.

One of the specific characteristic of this tart is the dark browning of the rim. Almost towards the burning point, with a slight acidic flavor – people where I come from just love it! That said, the color is really visual since the brioche is packed with butter, sugar and eggs, it naturally tend to become darker while baking.

The contrast between the saltiness of the brioche dough and the round sweetness of the financier batter is perfect.

Readers who viewed this post also viewed:

You can follow any responses to this entry through the RSS 2.0 You can leave a response, or trackback.

6 Responses

  • Fina says:

    Hi Greg,

    I thought there is no cake shop in Four Seasons Hotel. Where can I buy pastry in the hotel?


  • Gregoire says:

    Hello Fiona,

    Yes, I wish we had one cake shop to make all these pastries! :) You can always order from our Lounge restaurant, but it would be better to have a shop – this is one of my dream actualy! :)

    Thank you very much for your support :)

  • Tom says:

    Finally checking out your blog and showing the pictures to Jen. I am hoping she can be inspired and start doing some of your cakes otherwise I am going to have to go to the FS a lot more. Great pics!

  • Gregoire says:

    Thanks Tom :) Jen and you blog looks great… I admire the photos very much – more than the camera, I really like the angle/feel/eyes of the pictures!

  • wow, how did I miss this post?! it looks so beautiful yet bizzare! I’d expected a brioche to look tall, fluffed and proud but this one looked so flat. Artistic but flat. And the pairing of financier with brioche must have broken quite a few rules. Such different creatures being brought together Prime facie, I would have thought its a Tarte aux Poires prepared alla Tarte Tartin style. But I love it! Especially the dark crimson gloss on the rim. Looks so classy like a piece of haute mahagony furniture. Any tips to how this bread-cake is being made? Does the brioche component use buerre noisette as well, like the financier? I don’t know about the cat, but the curiosity is killing me!

    And which variety of pears are suitable for use in such a piece of work and for that matter, cooking/baking?

    • Anonymous says:

      It looks bizzare…maybe… but when you grew up with brioche tart, it looks like home! :) We actually used frangipane instead of financier, but I like the financier take with its beurre noisette as you mentioned. I used conference pear because it was the one in season, but other pears are good… my all time favorite is William pear because we grow them in our garden back home, so it’s in my veins! :) The brioche is a normal brioche dough, simply rolled out. That tart is actually in my upcoming book ;)

Leave a Reply

Your email address will not be published. Required fields are marked *

All right reserved