Hazelnut pain perdu
Brioche soaked in a rich vanilla custard, sprinkled with brown sugar and caramelised to perfection. Topped with a vanilla cream and hazelnut praline makes for the perfect brunch treat!
Pain perdu mix (4 Portions)
375g Milk (whole)
125g Cream (whipping)
2 Egg yolks (Seabright sage, Clarence Court)
1 Eggs (Seabright sage, Clarence Court)
125g Caster sugar
1/2 Vanilla pod
Mix all ingredients together in a bowl with a whisk. Pour into a dish ready to soak your brioche.
Vanilla crème fraiche (4 portions)
150g Crème fraiche
100g Mascarpone
20g Honey
½ Vanilla pod
½ Lemon (juice and zest)
Mix all ingredients well and put in the fridge before use.
Hazelnut praline (1 Jar)
I always make a bit extra of this recipe, put it in a jar in the fridge and spoon it into your morning porridge or over some toast spread with Nutella.
300g Hazelnuts (skin removed and toasted)
225g Caster sugar
3tbsp Water
Pinch of salt.
Mix the water and sugar and bring to a deep amber caramel. When the caramel is ready add the hazelnuts, pour onto a tray and leave to set.
Blend the cooled hazelnut caramel into a praline paste.
Pain perdu (1 Portion)
1 Brioche
Mix (from above)
30g Butter
30g Demerara sugar
Soak a thick slice of brioche in the pain perdu mix for at least 10 minutes. Take out and leave to drain for a minute.
Melt the butter in a pan and sprinkle both sides of the brioche with sugar. Colour on both sides in foaming butter and place in the oven for a minute or two if the pain perdu is still feeling soft.
