Thick-cut French toast banana, chocolate & toffee sauce
Ingredients
1x Thick cut brioche slice (3cm thick) from loaf tin brioche
30g Whipped mascarpone
5g Banana chips roughly chopped
30g Banana crème pate
10ml Chocolate sauce
10ml Toffee sauce
MOP
- Make an incision roughly 3cm wide along one of the short sides of the brioche. Take the back of a spoon and press it into the incision moving it back and forth to create a cavity for the banana crème pate
- Dip the brioche into the egg mix ensuring it is well coated
- In a warm non stick pan heat some vegetable oil and then place the French toast into the pan. Cook until golden brown on all sides and then place in the rational oven for 5 minutes
- Place the French toast on to a board, using a piping bag filled with the banana crème pate pipe it into the cavity you made in the bread
- Using a piping bag filled with the whipped mascarpone, pipe the mascarpone on top of the brioche moving side to side starting in one corner
- Scatter the banana chips over the whipped mascarpone
- Drizzle the toffee & chocolate sauce over the top and serve
Egg mix.
Ingredients
100g milk
100g eggs
100g caster sugar
50g cream
MOP
- Combine all ingredients and refrigerate for service
Toffee Sauce .
Ingredients
600g Double cream
400g butter
750g Sugar
50g Water
2g Salt
MOP
Place the sugar and water in a thick base sauce pot over a medium heat and cook until golden brown. Add the butter and cream and drop the temperature and cook slowly until the sauce thickens and is smooth now add the salt. It should stick on the back of a spoon, do not cook for to long or it will be to thick and not drizzle well.
Chocolate sauce.
Ingredients
90g Chocolate 70%
250g Sugar
500g Water
25g Corn flour
90g Cocoa powder
300g Sugar
MOP
Melt the chocolate, water and sugar in a pot until its completely dissolved. Mix the remaining dry ingredients together in a bowl and add to the wet mixture. Cook at a low temperature until the desired consistency. It should coat the back of a spoon.
Banana crème pate.
500g Milk
100g Banana puree
90g Sugar
6 Egg yolks
25g Corn flour
MOP
In a pot add the milk and banana puree and heat it until warm. In a bowl mix the remaining ingredients together and slowly add the milk while whisking. Place the mix back into the sauce pot and cook for 3-5 min until thickened.
Waiters notes
Thick cut French toast, filled with banana custard and topped with whipped mascarpone, banana chips, toffee & chocolate sauce.
Allergies: Gluten, egg, dairy, traces of nuts