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Today is sunday 23 november, it is 10ºC and mostly cloudy in Santiago

99/ French Toast with Cream of Eua-de-View Ice-Cream

Ingredients

BRIOCHE:
500 g hard wheat
60 ml reduced milk
15 pressed yeast
10 g salt
180 grain sugar
4 egg yolks
240 g butter from raw milk

MILK FOR SOAKING:
300 g raw milk
200 g cream
80 g sugar
20 g eau-de-vie cream
2 egg yolks

CREAM FOR FRENCH TOAST:
1 l milk
100 g sugar
5 egg yolks
80 g cornflour

CREAM OF EAU-DE-VIE ICE-CREAM:
10 l raw milk
400 g sugar
8 jellies
100 g eau-de-vie cream

Recipe

BRIOCHE:
Mix all ingredients together except butter. When the ball of dough begins to come unstuck, add it in several batches like a cream (room temperature). Allow dough to settle for an hour. Cut dough into four, make into a ball and ferment again in a plum cake mould during 30 minutes. Bake at 190o for 40 minutes, cut when cold and then dip. Once soaked, mark in a non-stick frying pan. Add confectioner’s custard on top and cream with grain sugar and a burner.

ICE-CREAM:
Reduce milk (with a plate in the middle to prevent it from rising). 10 l of raw milk should be reduced to 3.7 l. Add sugar and jelly (previously soaked). Allow to cool and mix in eau-de-view. Freeze, blend and set aside.

 

Categories: Vegetarian Sweet tapa Comments: 2 Ratings: 13
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