Benoit Castel , an artisan baker and pastry chef committed to the careful sourcing of his raw materials, reveals his recipe for French toast, with a touch of acidity that awakens the taste buds, without forgetting the sweetness of theolive oil.
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Recipe for lemon and olive oil French toast by Benoit Castel
Preparation time: 30 minutes
Cooking time: 30 minutes
For 6 individual French toast
Ingredients:
For the lemon and olive oil cream:
Lemon juice: 80 g
Granulated sugar: 85 g
Whole eggs: 84 g
Egg yolk: 1
Cornstarch: 8 g
Gelatin: 2 g
Water for gelatin: 12 g
Olive oil: 84 g
For the French toast:
Stale brioche: 1.2 kg
Whole milk: 320 g
Cream: 320 g
Eggs: 2 small
Egg yolk : 1 large
Granulated sugar : 190 g
Vanilla : ½ pod
Preparation:
Boil the lemon juice with half the sugar.
Mix the other half with the cornstarch then add the egg yolk and whole eggs. Whisk well.
Mix the gelatine and water and keep in a cool place while preparing.
When the juice boils, pour 2/3 of it on the previous mixture, whisk then pour the whole into the pan.
Cook over low heat, stirring constantly until creamy and thick.
Melt the gelatin for a few moments in the microwave on medium power and add it to the cream. Mix well.
Allow to cool. Add the olive oil and blend.
Cut the brioche into cubes.
Warm the milk and cream.
In a bowl, whisk together the milk and cream, eggs, yolk, sugar and vanilla. Pour the mixture over the brioche pieces.
Stir so that the pieces are well soaked.
Place the brioche pieces without the excess liquid in small ovenproof dishes.
Bake at 180°C for 30 minutes.
After cooking and cooling the buns, decorate with a piping bag, lemon cream with olive oil, making small balls between the pieces of brioche.
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Location
Benoit Castel
150 Rue de Ménilmontant
75020 Paris 20
Official website
benoitcastel.com
