Brioche French Toast With Praliné Crémeux

Brioche French Toast With Praliné Crémeux

Medium - 60 Min

  • style Dish type: Sweets & Desserts
  • poll Difficulty: Medium
  • access_time Preparation time: 60 min
  • timer Cooking time: 30 min
  • place Region: France

Thank you Valrhona for the recipe!

Preparation

Ingredients for 4 portions 

Brioche Dough 

  • 250g Pastry flour
  • 150g Eggs
  • 30g Caster sugar
  • 6g Salt
  • 15g Fresh yeast
  • 150g Butter

Almond Hazelnut Praline Cremeux

  • 35g Whole milk
  • 2g Gelatine
  • 235g Valrhona 50% Almond & Hazelnut Praline
  • 120g Whipping cream

French Toast Mix 

  • 400g Whole milk
  • 600g Whipping Cream
  • 120g Egg Yolks
  • 150g Brown Sugar
  • 1 Vanilla Bean

Method

Brioche Dough

  1. Take the butter out of the refrigerator.
  2. Mix together all the ingredients apart from the butter.
  3. Knead in a stand mixer for approx. 10 minutes, then slowly incorporate the butter until the dough starts coming away from the bowl.
  4. Ideally, the dough temperature should be between 24°C and 25°C once it has been kneaded.
  5. 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.
  6. Knock back the dough and spread it out onto a tray before covering with plastic wrap. Leave to stiffen overnight in the refrigerator.
  7. 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.

Almond Hazelnut Praline Cremeux

  1. Heat the milk and add in the rehydrated gelatine (which you have soaked in cold water and drained).
  2. Gradually combine this mixture with the 50% Almond and Hazelnut Praline. Add the chilled whipping cream and blend using a hand blender.
  3. Place this preparation in a mixing bowl and cover its surface with plastic wrap.
  4. Leave to set in the refrigerator for at least 3 hours.

French Toast Mix 

  1. Mix the ingredients together. Cover the surface with plastic wrap and store in the refrigerator.

Assembly

  1. Make the Almond and Hazelnut Praline crémeux mix and leave it to set for a few hours in the refrigerator.
  2. Once it has been baked and cooled, cut the brioche into slices approx. 3cm thick.
  3. Pour the French toast mix into a dish and add the brioche slices.
  4. 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.
  5. 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.
  6. Arrange the praliné crémeux attractively on each plate and add 2 slices of brioche French toast.

Enjoy the recipe and Cook like a Chef at home!

Ingredients Quantity Price
Out of stock 50% Almond & Hazelnut Praline Paste (300g) £11.16
St Ewe Free Range Eggs Large (6 pack) £2.00
Butter Roll Unsalted (250g) £2.60
Gelatine Powder (4X5g) £2.90
Organic Bourbon Vanilla Pods (X2) £10.30