Pain Perdu with White Truffle
Follow That Food : Episode FLFTF-144F
Pain Perdu with White Truffle
Yield: 4 servings
Prep Time: 24 hours
Cook Time: 10 minutes
Ease of Preparation: easy
Recipe courtesy Chef Mark Poldevin, Bellagio Hotel, Las Vegas
FYI: The French use stale leftover French bread (Pain Perdu) to make French toast.
Ingredients:
For Brioche:
1.1 ounces yeast
8.8 ounces bread flour (1 1/3 cups)
8.8 ounces all-purpose flour (1 1/3 cups)
1 cup sugar, plus 6 tablespoons
2 teaspoons salt
6 large eggs
3 sticks unsalted butter, at room temperature, plus extra for frying toast
1 cup milk
1 1/2 cups half-and-half
Honey, for frying toast
2/3 cup port
3 1/4 cups sangria
2 vanilla beans, split and seeds scraped
.2 ounces pectin
1/2 pounds figs, bottoms cut off
Truffle shavings, for garnish
Instructions:
- Preheat the oven to 350F.
- To make the Brioche, in a standing mixer bowl with hook attachment, add yeast.
- Add flour on top, then add 5 tablespoons sugar and salt.
- Slightly beat 4 eggs, add to bowl and mix until dough comes together and becomes elastic.
- Add butter and mix until dough slaps the sides of the bowl.
- Wrap with plastic wrap and refrigerate overnight.
- Roll into a single loaf and place in a loaf pan. Proof until double in size, about 45 minutes.
- Bake loaf until golden brown and a skewer inserted in the middle comes out clean, about 45 minutes to one hour.
- For the French Toast Batter, in a medium saucepan, add milk, half-and-half and 1/2 cup of sugar. Cook on medium-low heat.
- In a large bowl, whisk together remaining two eggs and 1/2 cup sugar.
- When milk mixture simmers, whisk a little milk mixture into the eggs to temper it. Whisking constantly, pour the remaining milk mixture into eggs.
- Transfer the bowl of batter to an ice bath to cool.
- To make Port-Poached Figs, combine port, sangria, vanilla beans and seeds in a medium saucepan and bring to a simmer on medium-low heat.
- In a small bowl, mix 1 tablespoon sugar with pectin and add to boiling liquid. Cook for 5 minutes to activate pectin and thicken juice.
- Place figs in a large bowl and pour port mixture over figs and let macerate for at least 24 hours, refrigerated.
- To compelte the dish, in a large skillet, heat some butter and a little honey on medium heat.
- Slice brioche into serving slices.
- Dip brioche in batter and fry in butter and honey to a golden brown on both sides.
To serve, spoon 2 figs onto each dish and drizzle the fig sauce. Place slices of cooked brioche on the side and garnish top with truffle shavings.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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