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Caramelised Apple Brioche with Vanilla Cream and Torched Meringue
This is a really interesting pastry that is essentially an apple pie served as an individual pastry rather than a traditional slice. Several textures and flavours are working together. You have soft brioche filled with a spiced cinnamon–vanilla apple compote, topped with a creamy vanilla white chocolate cream, finished with Italian meringue, crumble, salted caramel, and lemon zest. Together, there is a nice contrast between acidity, crunch, and creaminess, and the brioche holds everything together. It’s a familiar flavour profile, but presented in a more refined, plated pastry format. I used 10 × 10 cm tart tins and 10 × 6 cm small metal containers (from IKEA) for shaping. If you only have 5 of each, that is also fine — bake in batches. Alternative moulds can also be used. Difficulty is baking. Rest is easy. The recipe has some easier steps.
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