Instructions: Whisk together yolks with cream, add remaining ingredients. Set aside.

Saute apple slices in 3 tablespoons butter until just tender, about 3 to 4 minutes, sprinkle with sugar and grated lemon zest.

Cut Brioche into 2-inch slices. Cut each slice sideways 2/3 of the way through to create a pocket. Spread mascarpone mixture on top and bottom of pocket. Put 1/6 of the apples in pocket and press to close.

Submerge each slice stuffed brioche in the custard. Saute in butter in a medium skillet over medium high heat until browned on both sides. Place in 400 degree oven for 3 minutes.

Serve with powdered sugar and maple syrup.

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