Like us on Facebook, follow us on Twitter! Celebrate another year with MH and read our yearbook.
Manga News: Check out this week's new manga (7/21/14 - 7/27/14).
Forum News: Visit new sections for Nisekoi and Kingdom!
Baked Blueberry Stuffed French Toast
Description: I just threw this together one day on a whim and it turned out pretty good, so I wanted to throw the recipe online. It can probably be improved/perfected to suit your individual tastes, and works just as well substituting sliced strawberries for blueberries.
- 2 Cups of Blueberries
- 1 and 1/2 Tbsp. of Cornstarch
- 3/8 Cup of Sgar
- 2 Large Eggs
- 3/4 Cup of Heavy Whipping Cream
- 2 Tbsp. Pure Vanilla Extract
- Pinch of Salt
- 1/4 Tsp. as well as a Dash of Cinnamon
- 8 Slices of Bread
- Preheat the oven to 400
- Mix heaving whipping cream, eggs, vanilla, and dash of cinnamon together in a bowl large enough to dip bread in.
- Mix sugar, cornstarch, salt, and tsp. of cinnamon together in a separate container.
- Place foil in or grease a pan.
- Cut and remove a circle from four slices of bread.
- Form base of toast by dipping a slice of bread in the egg mixture and putting it on the pan.
- Dip two of the slices with circles removed in the egg mixture and lay that on top of the base slice.
- Fill the hole with blueberries.
- Cover blueberries with sugar mixture.
- Dip a slice of bed in the egg mixture and use it to cover the stuffed toast.
- Repeat 7-10 for remaining slices of bread.
- Bake for 30 min.
Creme Anglaise (base for ice cream or creme mousseline/mousse)
Tools needed: 3 medium bowls, 2 large bowls, whisk, large saucepan, ice cream maker/pacojet, 2 spatulas, cutting board, knife, weighing scale, fine strainer/chinois.
Time: 30 minutes
3 vanilla bean pods (cut them length-wise down the middle and use the back of the knife to scrape the vanilla out of the pod)
300g egg yolks
1.5g salt (I only put in a quantity because "a pinch" is very subjective to how big the person's fingers are)
a.1. Prep the following:
-Separate the yolks from the whites
-Split the sugar 40-60 in two different containers
-Fill one large bowl 2/3 with ice and pour in a glass of water into the ice. This will serve as your "ice bath". put the other large bowl on top of the ice bath, then place your fine strainer in that bowl.
a.2. Mix the cream, milk, salt, vanilla, and 40% of the sugar together. Let this mixture heat up in the saucepan till it simmers (DO NOT BOIL THE MIXTURE!!!)
a.3. Beat the yolks and remaining sugar together in a bowl. Whisk the mixture till it turns pale and stiff.
a.4. Once the milk mixture starts to simmer, pour half of it into the egg mixture and beat it for about 5 seconds, then pour it back into the sauce pan, continuously whisking it till it stiffens and starts to resemble runny mashed potatoes. This cooking method is called Tempering.
a.5. Once the mixture thickens, strain it onto the bowl on top of the ice bath and continue whisking the mixture till it becomes cold.
a.6. Pour the mixture into your ice cream maker and turn it on. It normally takes mine 2 hours to finish the freezing process, but the time may vary between brands and climates.
Once the freezing process is done, make sure to transfer it into a freezer-safe container and let it freeze for at least 4 hours before serving. This gives it time to rest and firm up, and it'll ensure that you don't have runny ice cream.
*If you want flavor your ice cream with fruits (e.g. raspberry, orange, mango), you'll want to turn that into a "jam" first, before adding it in to your creme anglaise.
*If you want to use chocolate to flavor your ice cream
*If you want to use Nutella
Last edited by Paper; September 14, 2011 at 01:26 AM. Reason: typo, added content
And if you whipp the eggs white you can make a floating island :-)
Also you can add a spoon a cornmeal like maizena to the yolk-sugar mix, it helps the 'tempering' process, but maybe it's not good if you want to make icecream with it.
It's also used for the crème brûlée, but i've never tried it. Professional use a torch
Adding "maza harina" will make the texture sandy...It'd be easier to use gelatine sheets or corn starch if the cook isn't too confident about tempering.
*using gelatine sheets
*using corn starch
Yeah, you can make merigues out of the whites, or you can do and dilute them with a bit of milk, and soak croissant slices in them to make "pre-workout french toast"... mainly since the whites have lots of proteins and the croissants have tons of fat.
Last edited by Paper; September 14, 2011 at 01:20 AM.