How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Almond, Pear, and Chocolate Brioche?

You need 10 ingredients. The key ingredients include: 2 tablespoons sugar, 2 tablespoons rum, 2 pears, ½ cup sugar, and more.

Is Almond, Pear, and Chocolate Brioche suitable as general?

Yes, Almond, Pear, and Chocolate Brioche falls under the General category and is a great choice for this type of meal.

How do I store leftover Almond, Pear, and Chocolate Brioche?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almond, Pear, and Chocolate Brioche Recipe

Name: Almond, Pear, and Chocolate Brioche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sugar; 2 tablespoons rum; 2 pears; ½ cup sugar; ¾ cup almonds; ¼ teaspoon salt; 8 tablespoons butter; 2 eggs; 8 slices challah; ¼ cup chocolate chips

Almond, Pear, and Chocolate Brioche

Eats Now Editorial Team · 611 kcal · General

1
Poach the pears: combine 1 cup water, the sugar, and the rum, if using, in a medium saucepan.
2
Bring to a simmer over medium heat.
3
Add the pears to the saucepan.
4
Once the mixture starts to simmer again, cook for 4 minutes, until cooked through and slightly translucent.
5
Remove from heat and let cool.
6
Prepare the almond cream: combine the sugar, almonds, and salt in a food processor and mix until finely ground.
7
Add the butter and mix again until blended.
8
Add the eggs one by one and process until creamy.
9
(You can prepare the pears and almond cream up to a day in advance.
10
Transfer to separate airtight containers, leaving the pears in the syrup, and refrigerate.
11
).
12
Preheat the oven to 350F and line a baking sheet with parchment paper.
13
Remove the pear pieces from the syrup with a slotted spoon and slice them thinly and horizontally, making sure they retain their shape.
14
Dip each side of the brioche slices lightly in the syrup.
15
If the slices seem too fragile to be dipped without falling apart, use a pastry brush to coat.
16
Arrange on the baking sheet.
17
Spread 2 tablespoons almond cream on each slice, working carefully to avoid tearing.
18
Use the blade of a knife to lift each pear quarter, press gently on the slices of pear to fan them out, and transfer onto each piece of brioche.
19
Bake for 15 minutes, until the almond cream is set and golden.
20
Transfer to a rack and let cool for 5 minutes.
21
Sprinkle with chocolate chips and serve slightly warm or at room temperature.
22
(In the unlikely event that you have leftovers, they will keep for up to a day, wrapped in foil and refrigerated.
23
Reheat for 5 minutes in a 350F oven.
24
).

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

Almond, Pear, and Chocolate Brioche

Tips for the best results

Variations & substitutions

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