Vanilla Brioche Tear & Share
Golden, light and soft brioche arches over sweet and creamy lightly folded moutwatering vanilla custard like a Parisian bridge at sunset. For breakfast, as a dessert, a snack or as part of a recipe, our St Pierre Brioche Tear & Share is a taste of Paris to share with your loved ones.
Perfect to pull apart and share amongst your family, for a delicious any time treat, or served as a tasty alternative to cake.
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- Suitable for vegetarians
Nutritional Facts
| Typical Values | 100g contains | Each 1/7 brioche (approx 72g) contains | % RI* per 1/7 brioche |
|---|---|---|---|
| Energy | 1144kJ / 271kcal | 831kJ / 197kcal | 10% |
| Fat | 5.6g | 4.0g | 6% |
| of which saturates | 2.6g | 1.9g | 10% |
| Carbohydrate | 48g | 35g | |
| of which sugars | 20g | 14.0g | 16% |
| Fibre | 1.9g | 1.4g | |
| Protein | 6.2g | 4.5g | |
| Salt | 0.65g | 0.47g | 8% |
| Reference Intake of an average adult (8400KJ/2000kcal) | |||
Ingredients
Vanilla Flavoured Custard Filling 35% (Water, Sugar, Egg White, Modified Potato Starch, Dried Milk, Dried Whey (Milk), Flavourings, Maltodextrin, Thickener (Xanthan Gum), Colour: Beta Carotene), Wheat Flour, Sugar, Egg, Invert Sugar Syrup, Palm Fat, Yeast, Egg White, Glucose Syrup, Flavourings, Rapeseed Oil, Salt, Wheat Gluten, Heat Treated Wheat Flour, Milk Proteins, Preservative (Calcium Propionate), Deactivated Yeast, Emulsifiers (Mono- and Diglycerides of Fatty Acids, Mono- and Diacetyl Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids), Colour (Beta Carotene).
Allergens
For allergens, including cereals containing gluten, see ingredients in bold.
Also may contain nuts.
We’re always improving our recipes and this may affect the allergens, so please check our packaging for the most accurate information.
Suitable for vegetarians.
Storage
Store in a cool dry place, away from direct sunlight. Once opened, reseal bag after each usage, or store in an airtight container.
Apricot and Treacle Tear & Share
Ingredients
- St Pierre Vanilla Brioche Tear and Share
- 300ml whipping (or double) cream
- 400g tin apricot halves in juice
- 1 tbsp black treacle 100g blackberries
Steps
- Remove the tear and share from the foil tray and palce on a board. Carefully slice in half horizontally with a long knife
- Whip the cream to soft peaks
- Drain the tin of apricots, keeping the juice.
- In a small bowl, mix 3tbs of the fruit juice with the treacle until well combined then stir this through the cream
- Pile most of the cream onto the base of the brioche then arrange the apricots and blackberries on top. Replace the top of the Tear and Share
- Serve with the rest of the cream on the side
Suggested Recipes
Valentine’s Day Easy Chocolate Dessert Sharer
Christmas Black Forest Brioche Gateau
Strawberry Meringue Tear & Share
Brioche Afternoon Tea Tear and Share
Chocolate And Orange Vanilla Tear & Share
Chocolate Easter Egg Brioche Cake Dessert
