1. Brioche is sliced, toasted and dipped in a sweetened beer batter then fried
in butter until golden and crispy. The dessert is served with beer ice cream and
caramelized pears for a rare and unique gourmet dessert that beer lovers are sure
to adore. Thisgourmet food recipe by Chef Antoine Westermann is an excellent
balance of bitterness and sweetness that make an adventurous dish for a splendid
culinary experience.

2. Brioche is a type of French pastry that is rich and dense with a heavy crumb
and golden flaky crust. It is made with egg, butter, and cream and has a yeasty
flavor that pairs excellently with beer. You can get brioche in the bakery or the
French pastry shop. Select freshly baked brioche if possible for a better quality
and more delicious dessert. In this recipe, the toasted brioche is covered in a
batter of beer, eggs, and sugar and then fried in melted butter until crunchy and
golden. The rich sweet bread develops a nice crispy crust that is creamy and
tender inside and wonderfully melts in the mouth. Eaten with the glazed pears
and the beer ice cream, the dish is absolutely divine.
There are a wide variety of beers and some are better for making dessert
than others. For this recipe, it is best to use dark or stout beer, which tends to
have more malt and tastes like caramel, complementing the pastry, peaches, and
the cream. You can also choose sweeter varieties of beer since it only makes
sense to use it for dessert. Complex, full-flavored rich beer is perfect for making
ice cream. The bitterness of the beer is tempered with the sweetness of the sugar
and the luscious cream. Other kinds of beer that work well for his recipe are
Belgian style Tripel, which is creamy and smooth, or fruity lambics, which is sweet
and pairs well with the peaches.

3. Ingredients
 14 tablespoons flour
 5 ¼ teaspoons granulated sugar
 01/2 tablespoon baking powder
Yeast:
 1 cup beer
 1 teaspoon salt
 2 eggs
 1 tablespoon milk
 5 ½ tablespoons butter
For the beer ice cream:
 4 egg yolks
 1 cup cream
 For the termination:
 3/4 cup beer
 1 ½ tablespoons brown sugar
 2 eggs
 For the pears with syrup:
 2 fresh pears
 2 cups water
 1 vanilla pod
 juice from 1/2 lemon
 juice from ½ an orange
 1 ½ tablespoons butter
 5 ½ tablespoons + 1 ½ tablespoons granulated sugar

4. Preparation Instruction
1. The beer ice cream should be prepared in advance to give it time to freeze. In a
mixing bowl, place the yolks, add sugar and whip them together until smooth and
creamy. In a saucepan, put 50% beer and 50% cream and heat on the stove. Pour
the beer and cream mixture in with the yolk and sugar mixture beating constantly
and mixing it all together well.
2. Pour mixture in the saucepan and heat on the stove at low temperatures,
stirring gently with a spatula. Make sure that it does not boil to prevent the egg
yolks and cream from curdling. To check if the cream is ready, lift the spatula and
blow on the surface and if the cream scatters like a rose blooming then it is good
to go. Cool and place in the ice cream maker. Freeze.
3. Peel and slice pears in two and soak them in ice water mixed with lemon slices,
orange slices, cinnamon sticks, and vanilla pods. Soak for at least 20 minutes. Cut
the soaked pears into thin fan-shape slices. Melt butter in pan and place the pears
back side up. Sprinkle with brown sugar to caramelize.
4. Slice brioche and toast. In a bowl, beat eggs and add sugar. Add beer and mix it
up well with a fork. In a saucepan, melt some butter. Dip the toasted brioche in
the egg and beer mixture until fully coated. Place the soaked brioche in the
saucepan and sprinkle some sugar on top of the bread. Pour on a little bit more of
the egg and beer mixture. Heat until nicely browned and turn to the other side to
get the same nice color.
5. Arrange the brioche on the plate. Place the glazed pears beside it. Put a bit of
the brown sugar in the bottom of the plate and place a scoop of beer ice cream
on top.