Brioche French Toast with Praliné Crémeux

Made with Cooking Range smooth praliné Almond Hazelnut 50%

An original recipe by l'Ecole Gourmet Valrhona

2 steps

Makes 8 to 10 large slices of brioche French toast.

Recipe Step by Step



250g Pastry flour

150g Eggs

30g Sugar

6g Salt

15g Fresh yeast

150g Butter

Take the butter out of the refrigerator.Mix together all the ingredients apart from the butter.Knead in a stand mixer for approx. 10 minutes, then slowly incorporate the butter until the dough starts coming away from the bowl. Ideally, the dough temperature should be between 75 and 77°F (24°C and 25°C) once it has been kneaded.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.Knock back the dough and spread it out onto a tray before covering with plastic wrap. Leave to stiffen overnight in the refrigerator.Cut into the desired shape and weight, then leave to rise for a maximum of 2 hours at 75°F (25°C). Glaze with egg yolk and bake at 340°F (170°C) in a fan-assisted oven.


35g Whole milk

2g Gelatin


120g Heavy cream 36%

Heat the milk and add in the rehydrated gelatin (which you have soaked in cold water and drained). Gradually combine this mixture with the 50% ALMOND AND HAZELNUT PRALINÉ. Add the chilled heavy cream and blend using a hand blender. Place this preparation in a mixing bowl and cover its surface with plastic wrap. Leave to set in the refrigerator for at least 3 hours.

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.