Thick-cut French toast, cream cheese frosting, pumpkin spice, pecans
Ingredients
60 grams whipped cream cheese
40 grams pumpkin purée
10 grams candied pecans
10 grams caster sugar
1 thick slice of brioche from the loaf tin
MEP
1. Dip the brioche into the egg mix, ensuring it is well coated.
2. In a warm non-stick pan, heat vegetable oil, then place the French toast into the pan. Cook until golden brown on all sides, then transfer to the oven at 185°C for 5 minutes.
3. Cool, refrigerate, and label.
For Service
1. Reheat the French toast in the oven for 7 minutes. Once removed, toss it in caster sugar.
2. Using a squeeze bottle, inject the pumpkin purée into the French toast.
3. Pipe the cream cheese frosting on top of the toast as pictured, and drizzle a puddle of purée in the middle.
4. Add the crushed pecans on top and serve.
Egg Mix
Ingredients
100 grams milk
100 grams eggs
100 grams caster sugar
50 grams cream
10 grams ground cinnamon
4 grams ground ginger
2 grams ground nutmeg
1 gram ground cloves
1 gram allspice
MEP
1. Combine all ingredients and refrigerate for service.
Pumpkin Purée
Ingredients
100g frozen pumpkin purée
200 grams caster sugar
MEP
1. Combine the ingredients in a pan and bring to a simmer. Reduce the mixture to 1 kilogram.
2. Store in an appropriate container, label, and refrigerate.
Candied Pecans
Ingredients
200 grams roasted whole pecans
120 grams icing sugar
100 grams water
MEP
1. Combine the icing sugar, water, and roasted pecans in a pan. Stir constantly, allowing the sugar to caramelize.
2. Once golden, remove from the pan and spread onto greaseproof paper to cool.
Cream Cheese Frosting
Ingredients
100g cream cheese
200 grams double cream
120 grams icing sugar
MEP
1. Whip all ingredients until they reach a soft peak stage (do not over whip, as the mix will split).
2. Place in piping bags ready for service.
Allergies
Gluten, eggs, dairy, nuts (pecans)