Anisata brioche pan perdu

Posted July 8, 2015 by Hannah
Anisata Strawberry brioche pan perdu served with Hennesey grilled figs

Posted in : Cuisines :
  • Prep Time :
    100 min
  • Cook Time :
    10 min
  • Ready Time :
    1 hour, 50 min





    • 2150g Bakers flour (sifted)
    • 3g Salt
    • 25g Icing Sugar
    • 8g Yeast
    • 30ml Milk
    • 1 Egg
    • 90g Butter
    • 1 Egg yolk

    Hennesey Figs

    • 12 Figs
    • 60ml Henessey VSOP
    • 100ml Water
    • 50g Sugar

    Anisata Strawberry Jam

    • 4Tbsp Strawberry Jam
    • 50ml Water
    • 8 Anisata leaves

    To Cook

    • 2 Eggs
    • 100ml Milk
    • 25g Castor Sugar
    • 25g Butter (or use spray oil)


    Anisata strawberry brioche pain perdu served with Hennesy grilled figsBrioche

    1. Combine flour, salt and sugar in a mixing bowl.

    2. Separately, dissolve yeast in milk .

    3. Add yeast and egg to flour and mix in a mixing bowl using a dough hook gradually until smooth

    4. Add butter slowly and Finish with your egg yolk

    5. Cover bowl with cling wrap and prove in a warm place until mixture doubles in size. (warning – if area is too hot your batter will split)


    6. Roll mixture into 3 even balls and place into a 25cm bread tin and allow to prove once more.


    7. Coat lightly with egg wash and bake in a pre heated oven at 190° for 35mins.

    Hennesey Figs


    1. Place figs into a bowl, add brandy and allow to soak for about 15 mins, tossing around occasionally


    2. Meanwhile combine water and sugar, bring to the simmer for 2 mins


    3. cool and Pour sugar syrup over figs and allow to marinate for at least 1 hour

    Strawberry Anisata Jam

    1 Combine all ingredients into a small saucepan and simmer for 5 mins

    2. Do not let reduce to much or jam will burn.

    2. Let sit for 1 hour for flavour to steep then remove leaves

    To Cook


    1. Whisk egg, milk and sugar until even.

    2. Melt your butter in a pan on medium heat.

    3. Dip your brioche into the egg wash and place in pan. lightly brown each side.

    4. Grill your soaked figs on a bbq plate for 20 seconds on either side on a med-high heat.

    5. Brush your cooked brioche with your jam mixture.

    4. Place 2 slices of brioche and 3 fig halves per plate and garnish with edible flowers and strawberries (Violas Native raspberries pictured) then drizzle some of the remaining fig syrup.

    To plate, Cut into 8 – 12 pieces (this will be a rich dessert) and serve with a scoop of roasted pumpkin  ice cream, glace ginger and edible flowers.

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