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French toast sandwich with strawberry jam, Chantilly and maple caramel
2022-03-08
https://www.metro.ca/userfiles/image/recipes/sandwich-pain-dore-confiture-fraises-chantilly-caramel-erable-11868.jpg
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Strawberry jam:Place the strawberries, sugar and maple syrup in a saucepan. Reduce on low heat for 10 minutes.Meanwhile, bloom the gelatin in the water.Add the gelatin to the strawberry mixture and heat for 5 minutes, whisking vigorously.Let cool completely.Yogurt:Whisk the cream, maple syrup and vanilla together.Add the yogurt at the end and combine using a wooden spoon.Maple caramel:In a deep saucepan, cook the maple syrup and corn syrup until a candy thermometer reads 110°C.Remove from heat and incorporate the butter and salt.Mix well until you obtain a smooth texture.Transfer to a jar and allow to cool before pouring over the French toast.French toast:Whisk the milk, eggs, cinnamon and nutmeg together.Heat the butter in a non-stick frying pan.Dip the bread slices in the batter and place in the hot pan.Cook on both sides until golden.Assembly:Arrange the bread slices side by side in twos.Spread 2 tbsp of yogurt on one side.Spread 2 tbsp of strawberry jam on the other.Close the slices and garnish with some maple caramel and a spoonful of yogurt.Source : Boulangerie St-Méthode
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Strawberry jam :
1/2 cup (125 mL) of frozen strawberries
1/2 cup (125 mL) of sugar
2 tablespoons (30 mL) of maple syrup
1/2 packet of gelatine
2 tablespoons (30 mL) of water
Yogurt :
1/4 cup (60 mL) of 35% whipping cream
1 tablespoon (15 mL) of maple syrup
1 vanilla bean (split open lengthwise using the tip of a knife and gently scrape out the seeds)
1 cup (250 mL) of plain yogurt
Maple caramel :
1 1/2 cups (375 mL) of maple syrup
1 1/2 cups (125 mL) of corn syrup
1/2 cup (125 mL) of unsalted butter, cut into cubes
French toast:
1/2 cup (125 mL) of milk
2 eggs
1 pinch of cinnamon
1 pinch of nutmeg
8 slices of St-Méthode Bakery bread
2 tablespoons (30 mL) of butter
French toast sandwich with strawberry jam, Chantilly and maple caramel
4
Desserts
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME
Ingredients
-
Strawberry jam :
-
1/2 cup
(125 mL)of frozen strawberries
-
1/2 cup
(125 mL)of sugar
-
2 tablespoons
(30 mL)of maple syrup
-
1/2
packet of gelatine
-
2 tablespoons
(30 mL)of water
-
Yogurt :
-
1/4 cup
(60 mL)of 35% whipping cream
-
1 tablespoon
(15 mL)of maple syrup
-
1
vanilla bean (split open lengthwise using the tip of a knife and gently scrape out the seeds)
-
1 cup
(250 mL)of plain yogurt
-
Maple caramel :
-
1 1/2 cups
(375 mL)of maple syrup
-
1 1/2 cups
(125 mL)of corn syrup
-
1/2 cup
(125 mL)of unsalted butter, cut into cubes
-
French toast:
-
1/2 cup
(125 mL)of milk
-
2
eggs
-
1
pinch of cinnamon
-
1
pinch of nutmeg
-
8
slices of St-Méthode Bakery bread
-
2 tablespoons
(30 mL)of butter
Preparation
Strawberry jam:
Place the strawberries, sugar and maple syrup in a saucepan. Reduce on low heat for 10 minutes.
Meanwhile, bloom the gelatin in the water.
Add the gelatin to the strawberry mixture and heat for 5 minutes, whisking vigorously.
Let cool completely.
Yogurt:
Whisk the cream, maple syrup and vanilla together.
Add the yogurt at the end and combine using a wooden spoon.
Maple caramel:
In a deep saucepan, cook the maple syrup and corn syrup until a candy thermometer reads 110°C.
Remove from heat and incorporate the butter and salt.
Mix well until you obtain a smooth texture.
Transfer to a jar and allow to cool before pouring over the French toast.
French toast:
Whisk the milk, eggs, cinnamon and nutmeg together.
Heat the butter in a non-stick frying pan.
Dip the bread slices in the batter and place in the hot pan.
Cook on both sides until golden.
Assembly:
Arrange the bread slices side by side in twos.
Spread 2 tbsp of yogurt on one side.
Spread 2 tbsp of strawberry jam on the other.
Close the slices and garnish with some maple caramel and a spoonful of yogurt.
Source : Boulangerie St-Méthode
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