Pain perdu (French toast) with caramel

Pain perdu (French toast) with caramel

Waffle dough:

  • Keep some sugar. Blanch the yolks with sugar. Add half of the milk, baking soda, molten butter, and a pinch of salt. Mix well and add the remaining milk.
  • Beat the egg whites to snow. Add the remaining sugar. Then, delicately incorporate the whole to the previous mixture.

Chocolate sorbet:

  • Boil water and sugar. Add the cocoa and chocolate.
  • Let it infuse at the side of the stove. Mix before serving.

Light cream:

  • Prepare the cream very lightly. Add the sugar and vanilla grains.

Apples:

  • Peel the apples and cut them into quarters.
  • Put them in a pan with butter and sugar. Deice with Calvados and add some water.

Chestnut syrup:

  • Boil the water and add the sugar.
  • Wash and cut the chestnuts in half. Cook them in the syrup.
  • Once cooked, let them rest for a while before decorticating.
  • Then, put the whole back into the syrup and slowly preserve it.
  • Finally, cook the waffles. Place them on a serving dish each. Cover with chestnut syrup. Pour the whipped cream over it and accompany with the apples and chocolate sorbet. Bon appetit!
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Recommended Wine:  Muscat

Ingredients

Waffle dough: ½ lb. flour, 1.8 oz. sugar, 1 ½ tablespoons baking soda, 2.8 oz. butter, salt, 4 egg yolks, 4 egg whites, 0.77 lbs. milk Light cream: 1 cup cream, powdered sugar, vanilla Apples: 5 apples, Calvados apple brandy, 3.5 oz. butter, 1.8 oz. sugar, water Chocolate sorbet: 270 dark chocolate chips, 3 1/2 oz. cocoa, 2 pints water, 1/2 lb. sugar Chestnut syrup: 1/2 lb. water, ½ lb. sugar, 1 lb. chestnuts, vanilla

Preparation Instructions

Waffle dough: KEEP SOME SUGAR. Blanch egg yolks with sugar. Add half the milk, baking soda, molten butter, and a pinch of salt. Mix well and add the remaining milk. Beat egg whites. Add the remaining sugar. Gently incorporate the whole to the previous mixture. Chocolate sorbet: Boil water and sugar. Add the cocoa and chocolate. Allow to infuse. Stir before serving. Light cream: Prepare the cream very lightly. Add the sugar and vanilla grains. Apples: Peel apples and cut them into quarters. Place them in a pan with butter and sugar. Add Calvados and some water. Chestnut syrup: Boil the water and add sugar. Wash and cut the chestnuts in half. Cook them in the syrup. Once cooked, allow them to rest. Place the whole back into the syrup and slowly preserve it. Cook the waffles. Place them on a serving dish. Cover with chestnut syrup. Pour the whipped cream over this and accompany with the apples and chocolate sorbet.

 

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