Grilled Cream Cheese Strawberry Brioche


  • 1 brioche loaf
  • 10 ounces butter
  • 10 ounces sugar
  • 1/4 cup cream cheese, softened
  • 1 cup pastry cream, recipe follows
  • 1 pint fresh strawberries cut in half or sliced
  • Strawberry coulis, recipe follows


Slice brioche into four (1-inch thick) pieces. In a pan, melt butter with sugar and cook until it turns into a caramel-like sauce. Make sure the sugar is completely dissolved.

Remove pan from stove and dip four slices of brioche inside the sauce. Place the four slices on a butter-greased grill and cook until crispy.

Add cream cheese to pastry cream and whip until fluffy. Place 1 slice brioche on center of plate and add pastry cream/cream cheese mix on top. Place strawberries on top and drizzle with strawberry coulis for additional flavor.

To make pastry cream: In medium bowl, whisk together 6 egg yolks, 1½ cup whole milk, ¹⁄3 cup sugar, and ¼ cup cornstarch; set aside. Bring 1½ cups half-and-half, ¼ cup sugar and a pinch of salt to a simmer. Add half of the hot mixture to the eggs and whisk. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Transfer immediately to a bowl and press plastic wrap directly onto surface; cool.

To make coulis: Heat 10 ounces frozen strawberries in a saucepan. Add 2 tablespoons sugar, zest of half a lemon and 1 tablespoon lemon juice. Cover and simmer until strawberries are broken down, about 10 minutes. Cool and purée.

Executive Chef Frederic Delaire, Preston’s Market, Loews Miami Beach, Miami, FL, from Food Fanatics Magazine