Apple-Filled Brioche with Berries





  1. Slice off the top of the brioche. Hollow out the brioche and toast the resulting case lightly in the oven.
  2. Prepare an applesauce that is sweet, not too tart, and well flavored with vanilla. Leave it slightly chunky; do not force it through a food mill.
  3. Spoon a little pastry cream mousseline into the bottom of the brioche case. Fill almost to the top with the applesauce. Place a little more pastry cream on top and replace the top of the brioche.
  4. Ladle a pool of crème anglaise onto a plate. Place the filled brioche in the center of the plate. Scatter fresh berries around the brioche.