French cuisine
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Caramelized French Toast With Hazelnuts

Caramelized French Toast With Hazelnuts
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A meal can’t be completed without a delicious meal ender called a desert. Desserts can be a form of custard, cakes, and even slices of bread. But, this recipe is a combination of nutty flavor meets classic French toast. A simple but decadent dessert to finish a savory meal.

This easy recipe is a classic French dessert called Pain Perdu. It is caramelized French toast with hazelnuts and crème Chantilly. A slice of sourdough bread is being used in this recipe as it goes so well with the hazelnuts, and it really enhances the authentic flavors of the Pain Perdu. A crispy, hard, and shiny toast with chopped caramelized. This recipe will surely captivate the sweet tooth of your guest. This is one of the best desserts to try at home.

Recipe
PRE TIME: 10 min
COOKING TIME: 10 min
TOTAL TIME: 20 min
4 SERVING
Ingredients:
  • Bread
  • 2 slices Sourdough bread
  • 1/2 dl Cassonade Sugar
  • 1 tbsp. Butter, for frying
  • 1 tbsp. Oil, for frying
  • Caramelized Hazelnuts
  • 200 g Hazelnuts
  • 200 g Sugar
  • Custard
  • 2 1/2 dl Milk
  • 3 large Eggs
  • 35 g Cassonade sugar
  • Chantilly
  • 3 dl Heavy cream
  • 1 tbsp. Icing sugar
  • 1/2 Vanilla branch
Directions:
Step 1 Caramelized Hazelnuts
Step 1 Caramelized Hazelnuts
1
Roast the hazelnuts in the oven at 320°F/160°C for about 10 minutes or until golden. Caramelize the sugar and add the hazelnuts. Pour it on a tray and let it cool.
Step 2 Custard
Step 2 Custard
2
Mix all the ingredients in a blender with the powdered caramelized hazelnuts *. (Mix half caramelized hazelnuts in a blender until smooth and add the custard. Keep the rest for garnish.)
Step 3
Step 3
3
Put the bread into the custard for 1 minute. Heat up a pan with oil and pan fry the bread on all sides until golden.
Step 4
Step 4
4
Take it out from the pan and add butter and sugar. Caramilize the butter and sugar then add the bread and coat it with caramel on all sides until it’s all crispy.
Step 5
Step 5
5
Roughly chop the rest of the hazelnuts for garnish.
Step 6 Chantilly
Step 6 Chantilly
6
Whip the cream together with the icing sugar and vanilla powder.
Step 7
Step 7
7
Enjoy!
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