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 PAIN PERDU or FRENCH TOAST

APPLE / STONE FRUITS ...

| BRIOCHE | LAIT DE POULE | BUTTERSCOTCH | GREEN APPLE SORBET |
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 BRIOCHE

-       3 Kg flour

-       100 grs fresh yeast

-       1 quart cold milk

-       22 eggs

-       4 lbs cold butter

-       75 grs salt

-   360 gm Sugar

 - Dilute the yeast in a part of the milk (200 grs)

- Place together in the mixing bowl, Flour, diluted yeast, the rest of milk, Eggs

- Put on first speed and let turn until totally homogenized for about 10 minutes

- Then cut the butter in large cubes and add it to the dough and restart the mixer on first speed ,and again until totally homogenized for about 10 minutes.

- Add the salt and sugar to the dough and keep mixing for another 5 minutes on first speed and 5 more minutes on second speed.

- Remove the dough into a plastic bucket, wrapped in a open garbage bag.

- Let rise the dough in double, then put in the fridge until the next day.

 fRENCH TOAST

1kg 200 brioche dough for 1 loaf from which you will obtain 15 slices 1"thick each

Let proof for about 3 hours 

Bake at 325 F for 30 min and 300 F for 15 min

 LAIT de POULE

( Hen’s Milk or Soaking milk)

- 8 egg yolks

- 8 whole eggs

- 1 lb Sugar

- 1 Qt Milk

- 1 Qt heavy cream

- 1 tbsp vanilla extract

-       ½  cup dark Rum (Mier's or negrita)

Starting mixing eggs and sugar using a wire whisk.

Add the rest of ingredients, mix well and let sit for at least 3 hours in fridge before soaking the bread.


 COOKING the TOAST

- Previously, soak the slice of bread or Brioche in the milk mixture until very wet.

- Cook in a skillet with clarified butte until golden brown, both sides .

 BUTTERSCOTCH

- 2 lb Sugar

- 1 cup Ligh Corn Syrup

- 1 qrt Heavy cream

- 1/2 cup Dark Rum or ourbon

Myer's or Negrita

In a stainless steel pot, bring the three first ingredients to a boil

Then reduce the flame and let simmer as lonbg as needed to obtain a light golden brown mixture.

During this operation, it is necessary to stir often and also to skim the cooking liquid with a ladle (kept on the side in a warm water bath)

Add the desired liquor and finish by bringing back to a boil a last time.

 BAKED APPLES

- “Golden Delicious” apples

Peeled, cut in halves, cored - each half cut into 3 pieces.

- Toss the apples with sugar and clarified butter,

- Arrange the apples on a sheet tray and bake at 350 F until slightly caramelized as well as slightly firm (they should not fall apart)

 TO SERVE

- Arrange some pieces of apple on the cooked toast and reserve until ordered.

- When needed, place the garnished toast onto a plate and pass in the oven for a few minutes

- Dispose the French toast onto a plate, squeeze some caramel sauce over the apples and create some design by adding some vanilla creme anglaise.

- Finish by adding some Orange blossom toasted almonds

 GREEN APPLE SORBET

with 40 apples

- 4 quart granny Smith apple juice freshly pressed

- 1,5 liter sorbet syrup

- 1/4 cup lemon juice

YIELD: 8 Quart

 Freeze the freshly pressed apple juice very quickly or it will turn brown.


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APPLE PAIN PERDU -Sample 1

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STONE FRUIT BRUSCHETTA

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APPLE PAIN PERDU - Sample 2

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APPLE PAIN PERDU - Sample 3