The mythical TIPSY CAKE by HESTON BLUMENTHAL recipe revealed!

Ingredients

• 6 pieces Brioche Dough Balls (Each ball about 80 g, rolled in clarified butter and granulated sugar, proofed 4 hours)
• 2 tablespoons Clarified Butter (For rolling the brioche balls)
• 2 tablespoons Granulated Sugar (For coating the brioche balls)
• 250 ml Heavy Cream (Base of the custard)
• 50 g Unsalted Butter (Adds richness to the custard)
• 80 g Granulated Sugar (Sweetens the custard)
• 1 teaspoon Vanilla Extract (Flavor for the custard)
• 90 ml Brandy (30 ml for custard, 30 ml for garnish, 30 ml for final splash)
• 1 whole Ripe Pineapple (Eyes removed, cut into 6 wedges for spit‑roast)
• 50 g Brown Sugar (Caramel glaze for pineapple)
• 30 g Unsalted Butter (For pineapple caramel glaze)
• 2 tablespoons Water (For pineapple caramel glaze)

Instructions

1. Mix Brioche Dough

   Combine bread flour, yeast, sugar, salt, softened butter, eggs and warm milk in a mixing bowl. Knead until smooth and elastic.

   Time: PT15M

2. Shape and Roll Balls

   Divide the dough into 6 equal pieces, roll each into a smooth ball, then roll in clarified butter and granulated sugar until fully coated.

   Time: PT20M

3. Proof Brioche Balls

   Place the coated balls on a parchment‑lined tray, cover loosely with a clean kitchen towel and let rise for about 4 hours at room temperature.

   Time: PT4H

4. Preheat Oven

   Set the oven bottom heat to 200 °C and the top heat to 180 °C. Allow at least 10 minutes for full preheat.

   Time: PT10M

5. First Bake of Brioche

   Place the proofed brioche balls on the baking sheet and bake for 18 minutes.

   Time: PT18M

   Temperature: 200°C bottom, 180°C top

6. Prepare Brandy‑Vanilla Custard

   In a saucepan, combine heavy cream, unsalted butter, granulated sugar and vanilla extract. Heat over medium heat, stirring constantly, until the mixture thickens slightly. Remove from heat and stir in 30 ml brandy.

   Time: PT10M

   Temperature: medium heat

7. First Baste and Return to Oven

   Remove the brioche from the oven, brush each ball generously with the warm custard, then place back in the oven for 3 minutes.

   Time: PT4M

   Temperature: 200°C bottom, 180°C top

8. Second Baste and Return to Oven

   Brush a second layer of custard over the balls and bake for another 3 minutes.

   Time: PT4M

   Temperature: 200°C bottom, 180°C top

9. Third Baste and Return to Oven

   Apply the final custard layer and bake for a further 3 minutes.

   Time: PT4M

   Temperature: 200°C bottom, 180°C top

10. Final Caramelization

    Leave the cakes in the oven for an additional 3 minutes until the custard surface caramelizes and turns a deep amber.

    Time: PT3M

    Temperature: 200°C bottom, 180°C top

11. Slow‑Roast Pineapple

    While the cakes finish, preheat a second oven to 150 °C. Place pineapple wedges on a baking tray, brush with caramel glaze (brown sugar, butter, water melted together), and roast for about 4 hours, brushing every hour.

    Time: PT4H

    Temperature: 150°C

12. Plate and Garnish

    Place each Tipsy Cake on a serving plate, add a roasted pineapple wedge beside it, drizzle 30 ml raw brandy over the cake, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g