Breakfast with Pear Financier BriocheDecember 20th, 2010 | Posted by 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.