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Brioche French Toast with Praliné Crémeux
Made with Cooking Range Almond Hazelnut 50%
An original recipe by l'Ecole Gourmet Valrhona2 steps
Makes 8 to 10 large slices of brioche French toast.
Recipe Step by Step
250g Pastry flour
15g Fresh yeast
50% ALMOND HAZELNUT PRALINÉ CRÉMEUX
35g Whole milk
235g 50% ALMOND & HAZELNUT PRALINÉ
120g Heavy cream 36%
Assembly and finishing
Make the 50% ALMOND AND HAZELNUT PRALINÉ crémeux mix and leave it to set for a few hours in the refrigerator.Once it has been baked and cooled, cut the brioche into slices approx. 3cm thick.Pour the French toast mix into a dish and add the brioche slices.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.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.Arrange the praliné crémeux attractively on each plate and add 2 slices of brioche French toast.
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