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Pear brioches
30 m active | 3 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 378
  • Fat about 14g
  • Carbohydrates about 52g
  • Protein about 9g
This is needed
This is needed for 6 pieces
  • 200 g white flour
  • 0.5 tsp salt
  • 0.25 cube yeast (approx. 10 g)
  • 3 tbsp milk
  • 2 tsp sugar
  • 2 eggs
  • 60 g butter, cut into pieces, soft
  • 50 g sugar
  • 2.5 dl water
  • 1 lemon, use only the juice
  • 6 bay leaf
  • 3 pears peeled, halved, deseeded
  • 1 cinnamon stick
To shape
  • 80 g marzipan, coarsely grated
  • 1 egg yolk
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And that's how it's done
And that's how it's done
Mix the flour, salt, sugar and yeast in a bowl. Add the milk and eggs, knead for approx. 5 mins. using the dough hook on a food processor. Gradually add the butter and continue to knead for approx. 5 mins. Cover the dough and leave to rise at room temperature for approx. 2 hrs.
Bring the water, sugar, lemon juice, bay leaves and cinnamon to the boil in a pan. Add the pears, simmer over a low heat for approx. 5 mins., turning the pears once. Leave the pears to cool in the liquid.
To shape
Divide the dough into 6 portions. On a lightly floured surface, create a pear shape and flatten. The pieces of dough should be 2 cm bigger all around than the cut surface of the pear halves. Place the pieces of dough on a baking tray lined with baking paper, top with the marzipan. Remove the pears from the liquid, pat dry and place on top of the dough with the cut side down. Fold the edges of the dough inwards. Cover and leave to rise for approx. 15 mins. Brush the edges with egg yolk. Remove the bay leaves from the liquid and insert into the pears.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack. Reduce the liquid to a syrupy consistency for approx. 5 mins., coat the pears in the syrup.