To face the cold and prepare for the lazy mornings to come… Cyril Lignac offers us a delicious recipe for French toast with pears. Quickly discover the recipe!
The recipe for French toast with pears by Cyril Lignac:
Also called French toast, French toast is an essential dessert, breakfast or brunch, family and above all easy to prepare. This is one of the dishes that can actually be found on the menu of Cyril Lignac’s restaurant, with raspberries in summer and passe-crassane or comice pears in winter. At the microphone of RTL, the chef revealed his recipe and all his tips for making it a success.
Indeed, all pears lend themselves to the preparation of this delicious recipe for French toast with hazelnut caramel and syrup. For cooking the pears, the restaurateur recommends a low heat to prevent the fruit from ending up in compote.
French Toast: The Ingredients!
To prepare the French toast with pears for 4 people, here are the ingredients. For the French toast, you will need 4 thick slices of brioche. 12 cl of whole milk and 1 organic egg. Also, 30 g semi-salted butter and 20 g sugar. For the pears in syrup, prepare 2 William pears, 1 liter of water, 200 g of caster sugar. Also, 1 vanilla pod and 1 untreated lemon zest. Finally 1 untreated orange zest.
So, for the hazelnut caramel, you will then need 80 g of powdered sugar. 160 g liquid cream, 50 g hazelnuts and 4 scoops of vanilla ice cream.
Here are the preparation steps!
To prepare the French toast, first start by pouring the water and sugar into a large saucepan. Then bring to the boil then pour in the vanilla pod (split in two), the lemon zest and the orange zest. Then, let everything cook for about 5 minutes at a low boil (quivering). And remove the skin from the pears as well as the seeds and cut them into cubes.
Then, dip them in the syrup and let them cook for about 45 minutes until they become tender and translucent (check the texture with a knife). And remove the pan from the heat and let the pears cool in the juice to finish cooking.
French toast: Crush the hazelnuts and place them on a plate. Bake them for 10 minutes in a preheated oven at 180°C. Next, prepare a dry caramel by pouring the sugar into a saucepan. Be careful, let it melt until you get a blond caramel, remove from the heat, then add the liquid cream. Mix well and let heat to obtain a well coating cause. Add a few hazelnuts and set aside.
Then cut the brioche into slices about 2 cm thick. Pour into 2 soup plates, the milk for one and the egg for the other. Then dip the slices of brioche simultaneously in the milk then the egg (go back and forth).
Melt a little butter and let the slices brown in a pan. Sprinkle with sugar then turn them over and sprinkle them with sugar again to obtain a thin sheet of crispy caramel. Finally, place the slices of French toast on plates. And add the drained poached pears on top with the cooking juices, the caramel and possibly a scoop of vanilla ice cream. It’s ready, good tasting!