Warm cardamom brioche cups with mascarpone cream, golden pears, and crunchy pecans
An original and elegant dessert featuring warm oven-toasted brioche cups filled with a smooth mascarpone-yogurt cream, topped with butter-and-honey golden pears, and finished with crunchy pecans. Perfect served slightly warm for a special meal.
Ingredients
- 180 g sliced brioche bread (without corteza if desired)
- 45 g unsalted butter, melted (for brush and cocinar)
- 40 g brown sugar (divided)
- 2 g ground cardamom (divided)
- 180 g mascarpone cheese (at room temperature)
- 120 g plain Greek yogurt (whole)
- 30 ml honey (divided)
- 5 ml vanilla extract
- 2 units firm pears (peladas and cut diced small)
- 15 ml lemon juice (freshly squeezed)
- 50 g chopped pecans
- 1 g fine salt
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Lightly grease a 6-cup muffin tin with a little of the melted butter.
- 2
Cut or flatten the sliced brioche bread and press it into the muffin cups to form little shells. Brush the brioche with 15 g (1 tbsp) melted butter and sprinkle with 20 g (about 1 1/2 tbsp) brown sugar mixed with 1 g (1/2 tsp) ground cardamom.
- 3
Bake the brioche cups for 10 to 12 minutes at 180 °C / 350 °F, until golden and set. Let them rest for 5 minutes and carefully unmold.
- 4
While the brioche bakes, mix the mascarpone, Greek yogurt, 15 ml (1 tbsp) honey, vanilla extract, and a pinch of fine salt in a bowl until smooth. Set aside.
- 5
Heat a skillet over medium heat and add the remaining 30 g (2 tbsp) melted butter. Add the pears, lemon juice, remaining 20 g (about 1 1/2 tbsp) brown sugar, 15 ml (1 tbsp) honey, and remaining 1 g (1/2 tsp) ground cardamom. Cook for 6 to 8 minutes, stirring, until the pears are golden and tender.
- 6
Add the chopped pecans to the same skillet and cook for 1 to 2 minutes more, stirring, so they coat in the juices and become lightly crunchy. Remove from the heat.
- 7
Fill each warm brioche cup with a generous spoonful of mascarpone cream. Spoon the golden pears and crunchy pecans over the top.
- 8
Serve immediately, slightly warm, to enjoy the contrast of crisp brioche, cool cream, and spiced fruit.
Chef tips
For a neater finish, chill the cream for 10 minutes before filling the cups. If the pears release too much juice, cook them 1 extra minute to concentrate the flavor before assembling.
Substitutions
You can substitute pecans with walnuts. Mascarpone can be replaced with cream cheese, though the texture will be slightly denser. Honey can be swapped for maple syrup.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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