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Home Baking
BRIOCHE FRENCH TOAST WITH PRALINE CREMEUX
Made with Almond Hazelnut Praliné
Makes 8 to 10 large slices of brioche French toast
3 stepsRecipe Step by Step
Step01
BRIOCHE DOUGH
250g Pastry flour
150g Eggs
30g Caster sugar
6g Salt
15g Fresh yeast
150g Butter
Take the butter out of the refrigerator.
Mix together all the ingredients apart from the butter.
Knead in a stand mixer for approx. 10 minutes, then slowly incorporate the butter until the dough starts coming away from the bowl.
Ideally, the dough temperature should be between 24°C and 25°C once it has been kneaded.
Place the dough in a mixing bowl and cover with a clean cloth.
Leave for no more than 2 hours to mature at room temperature to start the rising process and release the aroma precursors.
Knock back the dough and spread it out onto a tray before covering with plastic wrap. Leave to stiffen overnight in the refrigerator.
Cut into the desired shape and weight, then leave to rise for a maximum of 2 hours at 25°C. Glaze with egg yolk and bake at 170°C in a fan-assisted oven.
Mix together all the ingredients apart from the butter.
Knead in a stand mixer for approx. 10 minutes, then slowly incorporate the butter until the dough starts coming away from the bowl.
Ideally, the dough temperature should be between 24°C and 25°C once it has been kneaded.
Place the dough in a mixing bowl and cover with a clean cloth.
Leave for no more than 2 hours to mature at room temperature to start the rising process and release the aroma precursors.
Knock back the dough and spread it out onto a tray before covering with plastic wrap. Leave to stiffen overnight in the refrigerator.
Cut into the desired shape and weight, then leave to rise for a maximum of 2 hours at 25°C. Glaze with egg yolk and bake at 170°C in a fan-assisted oven.
Step02
50% ALMOND HAZELNUT PRALINÉ CRÉMEUX
35g Whole milk
2g Gelatine
235g50% ALMOND & HAZELNUT PRALINÉ
120g Whipping cream
Heat the milk and add in the rehydrated gelatine (which you have soaked in cold water and drained).
Gradually combine this mixture with the 50% ALMOND AND HAZELNUT PRALINÉ. Add the chilled whipping cream and blend using a hand blender. Place this preparation in a mixing bowl and cover its surface with plastic wrap. Leave to set in the refrigerator for at least 3 hours.
Gradually combine this mixture with the 50% ALMOND AND HAZELNUT PRALINÉ. Add the chilled whipping cream and blend using a hand blender. Place this preparation in a mixing bowl and cover its surface with plastic wrap. Leave to set in the refrigerator for at least 3 hours.
Step03
FRENCH TOAST MIX
400g Whole milk
600g Whipping cream
120g Egg yolks
150g Brown sugar
1 Vanilla bean
Mix the ingredients together. Cover the surface with plastic wrap and store in the refrigerator.
Assembly and finishing
Make the 50% ALMOND AND HAZELNUT PRALINÉ crémeux mix and leave it to set for a few hours in the refrigerator.
Once it has been baked and cooled, cut the brioche into slices approx. 3cm thick.
Pour the French toast mix into a dish and add the brioche slices.
Cover the mix’s surface with plastic wrap and place another dish on top so that the brioche slices remain fully immersed.
Store in the refrigerator for at least an hour.
When you are ready to serve, melt the butter in a frying pan and gently place in the brioche slices.
Brown each side thoroughly (fry for approx. 5 minutes on each side).
If the butter darkens, remove it and repeat the operation.
Arrange the praliné crémeux attractively on each plate and add 2 slices of brioche French toast.