Fruity brioche pyre

  • Ingredients

    360 g brioche (6 burger buns)

    2 organic oranges

    1 organic lemon

    10 apricots

    2 tbsp candied orange peel

    50 g dark chocolate 70%

    1 sprig of rosemary

    200 ml cream

    100 ml sour cream

    6 eggs

    80 g sugar

    1/2 teaspoon ground vanilla

    1 msp. ground tonka bean tip of a knife

    4 cl strong rum liqueur

    lemon zest

    1 tsp lemon juice

    tablespoon butter

    1 pinch of salt

  • Preparation

    Heat the barbecue indirectly to 200° C.

    Separate the egg yolks and whites.

    Beat the egg whites with a pinch of salt and a teaspoon of lemon juice until semi-stiff. Gradually beat in 40 g of sugar until the sugar has completely dissolved!

    Mix the zest of one orange and one lemon with the remaining sugar, vanilla, tonka bean, rum liqueur, cream and sour cream until smooth, fold in half of the egg white mixture.

    Roughly chop the chocolate, finely chop the rosemary and fold into the candied orange peel in the egg mixture.

    Fillet the oranges, halve 4 apricots and slice the rest.

    Halve the brioche buns and cut into slices

    Grease the Dutch oven with butter. Arrange the brioche slices, orange fillets and apricot slices in the buttered Dutch oven to form a "pyre" and pour over the egg yolk mixture. Bake immediately in the covered grill.

    In between, lightly caramelize the apricot halves on the cut side in butter on the lid of the Dutch oven.

    After 12 minutes, spread eight mounds of egg white on the pyre and place the roasted apricots on top, cut side up. Lift the lid of the Dutch oven and the deflector stone underneath out of the SGS and bake the meringue at 240°C. Bake until the meringue is lightly browned!

    Garnish with rosemary.

    Enjoy your meal!

A recipe from: Stephan Stohl

Instagram: @stephanstohl

Facebook: @stephan.stohl

Stephan Stohl grills on the MONOLITH Grill out of conviction and is characterized by his passion for good food, fresh ingredients and his awareness of sustainability and the origin of the products.

In his barbecue courses, regional products are paired with delicacies from around the world. He grills meat from his own butchery and game from local forests, refining his dishes with fresh herbs from the garden.

Away from the barbecue mainstream, Stephan creates tasty barbecue compositions with dedication and introduces you to the benefits of ceramic barbecuing.