The traditional milk toast is one of the most beloved sweets in Spain. It is not surprising, therefore, that there are multiple variants to make it even sweeter. But few combinations are as tasty as the one we bring you today: the triple Cola Cao French toast.
It’s been a while since we taught you how to make chocolate French toast, using cocoa powder in infused milk and a good melted chocolate to finish off the game, but these French toasts are even more delicious, since they include cao tail in three elaborations: the milk in which the French toast is infused, the sauce with which they are finished off and the truffle that puts the icing on the cake.
Needless to say, this French toast recipe does not float in space and it should be consumed in moderation, but you throw out these warnings, the recipe is all yours.
Ingredients for 6 units
For the French toast
- 500 ml Whole milk (with or without lactose)
- 25 g of Cola cao
- 35g of sugar
- 8 slices of bread for torrijas from the day before
- 2 egg L
- Sunflower or olive oil
for the sauce
- 75 g of Cola cao
- 5 g cornstarch
- 200 ml of liquid cooking cream
- 10g butter
For the truffle
- 100 ml whipping cream, very cold
- 50 g of Cola Cao
- 10 g of icing sugar.
Elaboration
Heat the milk in a saucepan or casserole. Add the sugar and the Cola cao. Stir gently with a few rods until the cola calo is integrated, without letting it come to a boil. Once we have a homogeneous chocolate milk, remove from heat and let infuse, covered, at least 15 minutes, or until almost cool. Meanwhile, cut the bread into 6 slices a little more than 1 cm thick, and no more than 2 cm, or to taste. Arrange in a deep fountain and water with the chocolate milk.
Flip the slices so that they soak well on both sides, leaving them to absorb all or most of the milk. If it’s still warm it will take less time. They should be left to soak for at least 30 minutes. It also depends on the type of bread and the thickness, as they could get too undone if we go too far.
Prepare a wide frying pan with plenty of oil, a deep bowl with the beaten eggs, and one or two dishes with kitchen paper to gradually remove the French toast. heat the oil until it reaches about 170ºC (180ºC with olive oil), dip them in the egg, covering them well, and fry until they are golden brown, turning them carefully. Remove to the source with a slotted spoon so that the oil drains on the paper, and continue cooking all the slices in the same way.
To elaborate the dip, mix the liquid cream with the Cola cao and the Maizena. Heat over low heat until thick. Add the butter and let cool. For the other finish, mix plenty of sugar with one or two tablespoons of sifted cocoa, and sprinkle or coat the French toast.
For the truffle, beat the cream with electric rods. Add the Cola cao and the icing sugar when it starts to thicken. Serve the French toast bathed in the sauce and with a bit of truffle.
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