Pan Perdu With White Truffle
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
30 g
Yeast2 tsps
Salt6 large
Egg1 cup
Milk1.5 cups
Half-And-Half2 cup
Port10 g
Pectin450 g
Fig (bottoms cut off)Directions:
1
For the brioche: In a standing mixer bowl with hook attachment, add the yeast
2
Add the flour on top, then add 5 tablespoons sugar and salt
3
Slightly beat 4 eggs and add to the bowl and mix until dough comes together and becomes elastic
4
Add the butter and mix until the dough slaps the sides of the bowl
5
Wrap with plastic wrap and refrigerate overnight
6
Roll into a single loaf and place in a loaf pan
7
Proof until double in size, about 45 minutes
8
Preheat the oven to 350 degrees F
9
Bake the loaf until golden brown and a skewer inserted in the middle comes out clean, about 45 minutes to 1 hour
10
For the French toast batter: In a medium saucepan, add the milk, half-and-half, and 1/2 cup of sugar, cook on medium-low heat
11
In a large bowl, whisk together the remaining 2 eggs and 1/2 cup of sugar
12
When the milk mixture simmers, whisk a little milk mixture into the eggs to temper it
13
Whisking constantly, pour the remaining milk mixture into the eggs
14
Transfer the bowl of batter to an ice bath to cool
15
In a large skillet, heat some butter and a little honey on medium heat
16
Slice the brioche into serving slices
17
Dip the brioche in the batter and fry in butter and honey to a golden brown on both sides
18
For the port poached figs: In a medium saucepan, combine the port, sangeria, vanilla beans and seeds together, bring to a simmer on medium-low heat
19
In a small bowl, mix 1 tablespoon sugar with the pectin and add to the boiling liquid
20
Cook for 5 minutes to activate the pectin and thicken the juice
21
Place the figs in a large bowl and pour the port mixture over the figs and let macerate for at least 24 hours, refrigerated
22
To serve, spoon 2 figs onto each dish and drizzle the fig sauce
23
Place slices of cooked briohe on the side and garnish top with truffle shavings