catachoas the pastry chef José Ignacio Colinas is known, has once again given new life to French toast and has done so by turning the most traditional Easter dessert into a Pringles style ‘potato’.
Located in the municipality of Castronuño, in the province of Valladolid, this pastry chef who opened the workshop in 2013 He is already an old acquaintance of the National Torrijas Contest organized by the Leonese Academy of Gastronomy, which he has surprised in this edition with a trompe l’oeil of French toast pretending to be the famous Pringles.
It is not the first time that Colinas, in front of the Xokoreto pastry shop —adhered to the Rueda Wine Route— takes the cat to water in the contest. In 2017 he already won the first prize for the Innovative Torrija with a French toast soft drink and in 2019 he did the same with a tree that gave French toast like fruit.
The recipe, according to Colinas, is surprising because “it looks like Pringles, but when you taste it, you discover that it’s a French toast.” To do this, he has used a kind of French toast shake.
“First I prepared that French toast shake, grinding a traditional torrija infused with cinnamon and milk. Then, we pass this porridge into a mold, with a diameter similar to that of the potatoes, “he continues.
Subsequently, giving the differential touch to the French toast —which some will say is not a French toast, among other things because it is neither fried nor ironed. “Then we cut them and put them to dry for an hour in the oven at 110º“he finishes.
The result is a kind of Crispy French toast flavored crackerbut without its humidity, obviously not even with the usual thickness, but that well deserves the prize that Colinas has taken from Castronuño.
Images | International Torrijas Contest of Astorga 2023
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