French Toast, Chocolate and Miso
Hey chefs! 👋
This was the first dish I created for my very first guest chef brunch, “Chocolate Fix”.
I wanted to give the classic chocolate French toast a more modern pastry twist, adding chocolate espuma, miso caramel and a toasted rice crumble.
French Toast, Chocolate and Miso
-Caramelized brioche French toast
-Chocolate Espuma
-Miso caramel
-Toasted Rice Chocolate Crumble
French Toast Crème Anglaise
Ingredients:
Slices of stale brioche or bread
500 g whole milk
250 g heavy cream
1 vanilla pod, split lengthwise
40 g egg yolks
50 g caster sugar
Unsalted butter, for cooking
Caster sugar, for caramelising
Method:
In a saucepan, combine the milk, cream and vanilla pod. Bring just to a boil, then remove from the heat and leave to infuse for 10–15 minutes.
In a bowl, whisk together the egg yolks and caster sugar.
Remove the vanilla pod and gradually pour the warm milk mixture over the yolks, whisking continuously.
Return the mixture to a heatproof bowl set over a bain-marie (or cook gently in a saucepan), stirring constantly until it reaches 82°C.
Transfer to a clean container and allow to cool completely.
Pour the crème anglaise into a shallow tray and soak the brioche slices on both sides. If using fresh brioche, soak only briefly to prevent it from becoming too soft.
Melt a knob of butter in a non-stick pan over medium-low heat. Cook the soaked brioche on both sides until golden and the custard is fully set.
Transfer the French toast to a tray, sprinkle evenly with caster sugar, and caramelise the surface with a blowtorch until golden and crisp.
Toasted Rice Chocolate Crumble (GF & Nut-Free)
Ingredients:
140 g cold unsalted butter, diced
150 g demerara sugar
150 g rice flour
75 g cornstarch
45 g cocoa powder
6 g fine sea salt
15 g toasted puffed rice
Method:
Preheat the oven to 160°C.
In a bowl, rub together the butter, demerara sugar, rice flour, cornstarch, cocoa powder and salt until the mixture resembles a coarse crumble.
Fold in the toasted puffed rice until evenly distributed.
Spread the crumble in an even layer onto a baking tray lined with baking paper.
Bake for 16–18 minutes, stirring halfway through to ensure even baking.
Allow to cool completely before storing in an airtight container.
Chocolate Siphon Espuma
Ingredients:
110 g whole milk
100 g heavy cream, cold
65 g dark chocolate
Method:
Bring the milk to a boil.
Melt the dark chocolate in the microwave or over a bain-marie.
Pour the hot milk over the melted chocolate and blend with a hand blender until smooth and fully emulsified.
Add the cold cream and blend again until combined.
Allow the mixture to cool completely.
Strain the mixture into a 500 ml siphon.
Charge with 1 N₂O cream charger.
Shake gently to combine. Avoid shaking too vigorously, as the espuma may become over-aerated.
Refrigerate for at least 3–4 hours before serving.
Keep refrigerated until service and shake gently before each use.
Miso Caramel
Ingredients:
125 g heavy cream
50 g glucose syrup
125 g caster sugar
20 g white miso paste
10 g unsalted butter
Method:
Combine the heavy cream and glucose syrup in a small saucepan and warm gently until hot, but not boiling. Keep warm.
Place the caster sugar in a heavy-bottomed saucepan and cook a dry caramel over medium heat, without stirring, until it reaches a deep amber colour.
Carefully pour the warm cream mixture into the caramel, whisking continuously. The mixture will bubble vigorously.
Continue whisking until the caramel is smooth and homogeneous.
Remove from the heat and add the butter and white miso paste. Stir until smooth and fully emulsified.
Transfer to a heatproof container and allow to cool to room temperature.
Transfer the caramel to a piping bag and store in the refrigerator until ready to use.
Assembly:
Spoon a generous amount of miso caramel onto one side of the plate.
Place the caramelized French toast beside the caramel, leaving the caramel visible.
Spoon a generous amount of toasted rice chocolate crumble over the French toast.
Top with a generous amount of chocolate espuma.
Finish with a light dusting of cocoa powder.
Serve immediately.
