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Before starting this Brioche French Toast, Raspberry and Piquillo Pepper with Smoked Sweet Chilli recipe, make sure you have organised all the necessary ingredients.
For the pickled raspberries: (make the day before) Bring the water, sugar and raspberry vinegar to a boil...
... and pour over the fresh raspberries.
Leave to cool at room temperature and refrigerate overnight in an airtight container.
For the raspberry crémeux: (make the day before) Organise all the necessary ingredients.
Stir the cold raspberry purée...
... add the castor sugar...
... the egg yolks and whole eggs.
Stir with a whisk.
Place the saucepan over medium/high heat...
... and cook à la nappe until the temperature reaches 80/85°C. I recommend using a probe thermometer for this operation.
Scum should form on the surface. Reduce to medium heat.
The cream is ready when the scum has disappeared on the surface. If you're not using a thermometer, no more scum is a sign the cream is cooked.
Soak the gelatine sheets in cold water and strain.
Add the gelatine to the hot preparation...
... and combine with a whisk until the gelatine has dissolved completely.
Transfer the preparation into the stand mixer recipient to stop the cooking process.
Beat gently with the mixer until the preparation cools down to 40/45°C.
Dice the butter and add gradually to the preparation.
When the butter is completely incorporated, remove the bowl from the mixer...
... and transfer the cream into a bowl. Place cling film on the surface of the cream. Reserve in the fridge.
For batter: Organise all the necessary ingredients.
Crack the whole eggs in a bowl.
Combine well with a whisk.
Add the sugar and salt...
... and blanch with a whisk.
Add the cold milk...
... and combine well. Set aside.
For the brioche: Cut into slices to a thickness of 1 or 1.5 cm.
Place the brioche slices in the batter...
... immersing them completely.
Don't leave the bread slice in the mix for too long so it doesn't disintegrate. Set the soaked slice aside and repeat with the remaining ones.
Cooking the French toast: Drizzle Mycryo cocoa butter at the bottom of a hot frying pan.
Gently arrange the brioche slices in the frying pan, over the melted butter. Use a flat spatula or turner for this operation.
Cook for one minute on one side, then flip and brown the other side.
The slices should stay moist even after cooking. Repeat and cook all slices.
For the garnish: Toast the flaked almonds in a hot non-stick frying pan, without any fat.
Stir to brown evenly. Alternatively, place the almonds in the microwave at high power for one minute. Stir the almonds and renew the operation, making sure to stir the almonds every minute until brown.
Transfer the brown almonds in a separate recipient.
Rinse the piquillo peppers, cut in half, remove the seeds and slice lengthwise. Drizzle Mycryo cocoa butter in the hot pan and fry the peppers.
Cook over medium heat. Frying them a little will enhance the smoked flavour and will make them really tender. Set aside.
Assembling the dessert: Stir the cream with a spatula until homogeneous...
... and transfer into a piping bag fitted with a plain nozzle.
Place two slices on a serving plate.
On each slice, arrange a few piquillo pepper slices, pickled raspberries and fresh raspberries.
Pipe a few drops of raspberry crémeux...
... in a random pattern across the raspberries.
Arrange a few more pickled raspberries...
... toasted almonds..
... and piquillo pepper slices.
On the serving plate, scatter a few raspberries...
... and drops of raspberry cream.
Sprinkle smoked sweet chilli powder over the dessert.
Serve this delicious dessert immediately and enjoy. Best enjoyed with the brioche toast served warm.