Jam-Stuffed Brioche French Toast
-Four 1 1/2-inch-thick slices of brioche
-1/4 cup strawberry jam, plus more for serving
-3 large eggs
-1/4 cup heavy cream
-1 1/2 teaspoons granulated sugar
-Fleur de sel
-4 tablespoons unsalted butter
-Crème fraîche, for serving
-1/2 lemon • Cooking step by step
Preheat the oven to 350° fahrenheit. Cut a 2-inch pocket in the side of each brioche slice; spoon 1 tablespoon of jam in each one.
In a shallow bowl, whisk the eggs with the cream, granulated sugar and 1/2 teaspoon of fleur de sel.
In a large skillet, melt 2 tablespoons of the butter. Dip 2 slices of the stuffed brioche in the egg mixture and soak until saturated. Add to the skillet and cook over moderate heat until nicely browned on both sides, about 2 minutes. Transfer the French toast to a baking sheet. Repeat with the remaining butter, brioche and egg mixture.
Bake the French toast for about 5 minutes, until cooked through. Transfer to plates and sift confectioners’ sugar evenly on top. Dollop crème fraîche and strawberry jam on the French toast. Squeeze a little lemon juice over each slice and sprinkle with fleur de sel. Serve right away.
25,000 custom brioche bags for The Brioche Lady coming soon. Slide to the right & see our journey from our sketches, to computer drafts, and on to manufacturing the custom brioche bags. ~ The Brioche Lady
1 Minute to LEARN how to bake BRIOCHE!
Good luck! And don’t forget to ask us if you have ANY questions!
4 large eggs
50 grams fresh yeast
450 grams flour
60 grams granulated sugar
2 tsp vanilla sugar
160 grams butter
1 tsp salt
MAKE THE DOUGH:
•Dissolve 50 grams fresh yeast with 3 eggs in a bowl (by adding eggs to yeast bread, you impart flavor, develop color, build structure and even add nutritional value).
•Attach the dough hook
•Add softened butter (To soften your butter:
put it out on the kitchen counter for a few minutes. But we don’t think that far ahead: we usually put the cold butter in the microwave for 10 to 20 seconds 😉)
•Add the flour, sugar, vanilla and salt, and mix on low speed until the dough is firm and elastic
LET THE DOUGH RISE:
•Let the dough rise in a clean and large bowl, about 2 hours.
SHAPE THE BRIOCHES:
•Divide the dough into 2 or 3 equal pieces
•Roll each piece of dough into a tight ball by cupping your hand over the dough and moving it in a circular motion with the fingers of that hand slightly tucked in.
•Gently place the dough in one of the prepared molds, body down. Repeat with the remaining dough.
BAKE THE BRIOCHES:
•In a small bowl, make the egg wash and lightly brush the top of the brioches.
•Bake for about 25 minutes to an internal temperature of 180°C.
•Bake until dark golden-brown on top and golden on the sides.
•Let cool on a rack for 25 to 30 minutes before unmolding.
Bon appétit! 😊
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Então passa a foto para esquerda e veja quantos pães novos tem aqui na Vó Nina
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Love some outdoor cooking ! Burgers and hotdogs with a red onion “jam.” 1 medium red onion sautéed in evoo for about 10 mins then add 2 tablespoons of balsamic and 2 teaspoons of sugar and cook down. Burgers simple enough with some salt and pepper. Just poke holes in the hotdogs. Added some mixed cheeses to melt, finished with a spicy garlic mayo (mayo, lime juice, hot sauce, and fresh garlic). Done!