The chef and gastronomic consultant Miquel Antojawhich has a large number of followers for the culinary content it shares on its social networks, offers us a recipe for more French toast gourmet with its touch of anise and a very sweet accompaniment. One more way to elevate the humble Easter dessert giving it that more professional air, but suitable for making at home without problems.
He has shared the recipe on his Instagram account with a detailed video so that we do not miss a single detail of the process, demonstrating that almost anyone can give the usual French toast a twist to turn them into a more luxurious dessertin the style that is lately carried in the best restaurants.
anise is a classic liquor from the liquor cabinet of any home that surely brings back family memories of Christmas and other family celebrations to many. The glass of table anise may sound old-fashioned, but it is still a basic ingredient in traditional confectionery, and that is why we love the idea of combining it in sweet marriage with French toast. In order not to go too sweet, use the dry variety of anise
Anise Torrijas by Miquel Antoja
The recipe of the chef and pastry chef from Badalona is based on a good brioche crumb bread handcrafted, to which the crust is removed to keep a block of perfect straight lines, as is often seen in restaurants, so that it has an impeccable aesthetic. Depending on the type of bread we use, the thickness, whether it is fresher or older, and the consistency of the crumb, lengthen or shorten the time of soaking
It should also be noted that Antoja makes the torrijas in the style of the french toast or french toast, mixing everything at once then simply drain the bread and cook in the pan. That is, add the eggs directly to the milk mixture, saving us the step of the second batter.
- Ingredients. 200 g brioche bread without crust, 1/2 liter of whole milk, 1/2 liter of cream with 35% fat, 150 g of sugar, 2 L eggs, finely grated zest of 1 lemon, finely grated 1 tangerine , 100 ml of dry anise, butter for cooking.
- Elaboration. Cut the bread into rather thick, straight pieces, without the crust. In a deep bowl, mix the sugar with the finely grated clean citrus fruit (without the white part), and add the cream. Combine with the eggs and milk, mixing with a whisk until you have a homogeneous mixture, and submerge the bread. Add the anise to the milk mixture, stir and soak the bread, turning it over for as long as necessary so that it soaks well inside. Melt a piece of butter in a non-stick frying pan and cook the drained French toast until golden brown on all sides.
With what to accompany the anise torrijas
As we have already mentioned, Miquel Antoja also prepares a very thick pastry cream flavored with cinnamon to crown the torrijas and give them a final oven gratin with a previous layer of sugar, thus leaving an irresistible caramelized texture to enjoy the dessert piping hot.
But, as the chef himself suggests, we can use a regular vanilla pastry cream, lemon cream type lemon curdchocolate cream… or go back to the classics with a honey syrup, sugar and cinnamon mix or a good ball (or quenelle) of ice cream to taste.
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