Easter is just around the corner and chef Dabiz Muñoz has not wanted the opportunity — twice — to show off torrijas in their social networks, so much so that it has even created a very juicy French toast that it will sell under the GoXo brand and that can only be purchased at Club del Gourmet of El Corte Inglés, both on its website and in its physical stores.
With a usual delight of the chef from Madrid, Muñoz has lit up on Instagram these torrijas with which he intends to give a twist to the torrijil universe, already dense and motley in itself, where its touches of haute cuisine and fusion are once again the protagonists.
Traditional milk toast without crap
Generous in size —they almost look like slices—, the torrijas at the three Michelin stars are prepared in a box with two torrijas and two sauces, true to their culinary style, boasting an original infusion that some may find extravagant: milk and miso.
The latter is a very common ingredient in Japanese cuisine, which is nothing more than a paste of fermented cereal grains, which can be soybeans, barley or rice, mainly.
In addition to that powerful infusion, the beyond of the Madrid chef focuses on two sauces with which to turn the French toast into almost a haute cuisine dish. On the one hand, for those with a sweet tooth, a chocolate sauce with Mexican spices, imitating mole poblano. We sense that it stings, of course.
The other option, creamier and lighter, is a milk and citrus sauce, that Muñoz recommends not heating, unlike the previous one, which can be consumed warm. In fact, in the Instagram video where she promotes them, she dares to sip it.
Hot (with ten seconds of microwave per side) or cold, Muñoz sneaks back into the houses of the Spanish just like he did with his Christmas roscones.
Images | The Goxo / Dabiz Muñoz
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