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Рецепт Brioche French Toast With Maple Whiskey Sauce And Sour Cream Mousse
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Ингредиенты
- 4 x Large eggs
- 1 c. lowfat milk
- 1/3 c. cream
- 1/2 x vanilla bean, pulp only
- 1/2 tsp vanilla essence
- 1 tsp grnd cinnamon
- 8 slc brioche loaf, 1 1/2 inch thickness (recipe follows)
- 4 Tbsp. unsalted butter For the Brioche
- 1 Tbsp. active dry yeast
- 1/4 c. granulated sugar
- 4 Tbsp. hot water
- 6 x Large eggs
- 1 Tbsp. salt
- 4 c. all purpose flour
- 2 c. unsalted butter, softened
- 1 x vanilla bean, pulp only For the Maple Whiskey Sauce
- 250 ml sugar
- 200 ml maple syrup
- 50 ml water
- 1 Tbsp. cornstarch, diluted in a little water
- 4 Tbsp. whiskey
- 1/2 c. toasted walnut pcs For the Lowfat sour cream Mousse
- 1/2 x vanilla bean, pulp only
- 100 gm lowfat sour cream
- 100 ml heavy cream
- 1/2 x gelatin leaf icing sugar to taste
Инструкции
- Place Large eggs, lowfat milk, cream, vanilla pulp, vanilla essence, sugar, and cinnamon in a large bowl and whisk till fully incorporated. Soak brioche slices for 1 minute in egg mix, turning slices at least once so they will be proportionately moistened.
- Preheat oven to 350 degrees Fahrenheit. In a large fry pan over medium heat heat butter. When butter is sizzling, remove the slices from the egg mix and place in pan. Cook on one side till golden. Turn and cook on the other side till also golden. Repeat with remaining slices and arrange on a baking tray.
- Place in oven and bake for 12 to 15 min or possibly till cooked. Remove toast from oven.
- For the Brioche:In a small bowl, combine yeast and 2 Tbsp. of sugar in hot water. Place bowl near hot area and allow to dissolve. Beat Large eggs with remaining sugar. Sift flour and salt into a mixing bowl. Pour in yeast. Using a dough hook, pour in Large eggs and beat till the dough is smooth. Slowly add in butter (a little at a time), beating continually till all the butter is gone. Using a paddle attachment, continue to beat mix till dough comes away from the side of the bowl.
- On a floured surface, roll dough into a cylinder long sufficient to fit into a bread pan. Butter bread pan and place dough inside. With fingers press the dough down to take the shape of the pan and make flat on top. Place bread pan on baking sheet and put in a hot area to proof.
- Preheat oven to 375 degrees Fahrenheit. When dough has risen 1/2 way up the bread pan, place in oven and bake for 20 to 30 min or possibly till a dark golden.
- Remove from oven and remove from bread pan. Allow brioche to cold on rack.
- When cold, wrap tightly in plastic wrap and chill it or possibly freeze it if you are using it at a later date.
- For the Maple Whiskey Sauce:In a small saucepot bring sugar, water, and maple syrup to a boil. Remove from heat and whisk in cornstarch. Place back on heat and while whisking continously, bring to a boil. Remove from heat when slightly thickened. Stir in whiskey and toasted walnuts. Remove from heat and allow to cold.
- For the Lowfat sour cream Mousse:In a large bowl, whip heavy cream with icing sugar and vanilla pulp. Bloom gelatin leaf in water for 1 minute. Take 1/4 of lowfat sour cream mix and lightly hot. Add in gelatin leaf to warmed lowfat sour cream mix to dissolve. Quickly mix in remaining lowfat sour cream and whipped cream. Chill till ready to use.
- Yields 4 servingsYields 3 loaves.
- Yields 1 c..
- Yields 1/2 c..
