Brioche French Toast

The perfect dish for any sweet tooth out there. The rich and creamy brioche topped with the luxurious Chantilly, sweet honeycomb and sharp blueberries and lime is enough to satisfy anyone. Recipe below...




INGREDIENTS:


Brioche (2 loaves):

120ml milk (lukewarm)

100g caster sugar

10g instant yeast

550g plain flour

10g finely ground salt

6 eggs

220g unsalted butter


Custard (Quantity for 1x3cm slice of brioche):

1 egg

Splash of milk

Pinch of cinnamon

Grating of nutmeg

1/2 a vanilla pod, seeds scraped out (vanilla bean paste or vanilla extract are good alternatives)


Honeycomb (serves 4-6):

125ml glucose

50g honey

60ml water

325g caster sugar

15g bicarbonate of soda


Chantilly cream (serves 4-6):

300ml double cream

1/3 of the honeycomb finely crushed

Pinch of cinnamon

Grating of nutmeg

1/2 shot of rum (optional)



Method:

Brioche:

1. Mix the yeast, lukewarm milk and sugar in a bowl. Leave for roughly 10 minutes to activate the yeast (bubbles should form).

2. In a separate mixing bowl, add the plain flour, salt, activated yeast mixture and eggs. Mix until just incorporated.

3. To knead the dogs hI would recommend a stand mixer, however this can easily be done by hand. Gradually add the softened butter until fully incorporated. Knead the dough on high for roughly 10-15 minutes until smooth and elastic. Don’t worry if the dough seems slightly sticky, this is a luxurious enriched dough. To test if the dough is done, use the window pane test - pull up some of the dough and you should be able to get it thin enough, without tearing, and are able see light coming through it.

4. Add the dough to a bowl, cover and prove for 2 hours until doubled in size.

5. Once doubled, remove the dough form the bowl and split into half. Divide each half into three and roll each third into long cylindrical shape, the length of your baking tin.

6. Using 3 cylinders for each loaf, platt them and seal the ends by tucking them in, under itself.

7. Butter the insides of two 8.5” x 4.5” baking tins. Place the loves into them, cover and prove until just under doubled in size. Make sure not to over prove here - you are looking for the bread to rise just up to the top of the pan, no higher.

8. Preheat an oven to 170 degrees celsius. Brush both loaves with a simple egg wash (1 egg and a splash of milk).

9. Bake the loaves for 25-30 minutes. If going to brown too quickly, lightly cover with loaves some parchment paper.

10. Remove form the oven, place on a wire cooling rack and leave to fully cool down before eating. If using this for the french toast, make the brioche the day before - slightly stale bread is best as it absorbs more moisture.


Honeycomb:

1. Mix all of the ingredients in a pan, except for the bicarbonate of soda.


2. Heat the mixture until lit reaches 155 degrees celsius (or a slight golden brown colour).

3. Remove from the heat, add in the bicarbonate of soda and continuously stir. This part will all happen very quickly. Once mixed for roughly 30 seconds, significantly increased in size and a light golden brown, pour it onto some baking paper. Love to completely cool before using. Once made, it is best stored in an airtight container.

Note: When the bicarbonate of soda comes into contact with the heated sugars, the temperature rapidly increases. Make sure not to keep it in the pan for too long as you may “burn” the honeycomb. You are looking for a light golden brown colour - once poured out, the honeycomb will continue cook, darken and reach the perfect golden colour you are looking for.


Chantilly Cream:

1. Mix all of the ingredients in a bowl and whisk until whipped. Make sure not to overdo this - it can split and you will turn your cream into butter.

2. Chill until ready to serve.


French Toast:


1. Mix together all of the custard ingredients.

2. Dip a 3cm slice of your brioche into the custard, flipping after 20 seconds. You do not want to soak the bread for too long as it will fall apart.

3. In a frying pan, heat some butter over a medium heat. Place the slice of brioche into the pan and cook gently until golden on each side. Make sure not to cook too quickly - if this is this case, the custard will not be set on the inside and it will be soggy.

4. Once cooked, remove from the pan and serve immediately whilst warm. Dust with icing sugar, top with some homemade chantilly cream, crumbled honeycomb, fresh blueberries and lime zest for a refreshing sharpness, and finally a generous drizzle of maple syrup. Enjoy!