Pain Perdu
Recipe courtesy of Laurel Pike, Pastry Chef, Sycamore Hills Golf Club (Fort Wayne, Ind.)
Ingredients
- Ingredients for the Anglaise:
- whole milk - 110 ml
- heavy cream - 150 ml
- sugar - 30 gms.
- egg - 1 ea.
- egg yolks - 2 ea.
- vanilla - .5 tsp.
- Ingredients for the Passion Fruit Curd:
- egg yolks - 2 ea.
- whole eggs - 3 ea.
- lemon juice - 2 ozs.
- passion fruit purée - 3 ozs.
- sugar - 6 ozs.
- butter - 2.5 ozs.
- sour cream - 2 ozs.
- salt - to taste
- vanilla - to taste
Instructions
Procedure for the Anglaise:
- Whisk all the ingredients together until fully blended strain through a sieve into a 9 x 9 pan.
- Slice 6 brioche into rectangles 4 x 1 and place in 9 x 9 pan rotating in liquid. Cover with plastic wrap and allow to soak in refrigerator for four hours or overnight.
- When ready to cook, place rectangles on cooling rack. Allowed to drain 5 to 10 minutes. Heat pan with butter over medium to high heat. Cook the squares rotating cook each edge. Once cooked on all four sides, remove from pan.
- Using Turbinado sugar Brûlée one side of each piece of toast. Plate with passionfruit curd, kiwi, pistachio, whipped cream and vanilla dust.
Procedure for Passion Fruit Curd:
- Set up a double boiler and whisk the eggs, juice, puree and sugar together until well combined.
- Over medium high heat, cook until thick and coats the spoon.
- Remove from heat and add in the butter sour cream. Add salt and vanilla to taste, whisk well.
- Strain curd. Pour curd into a half pan and cover with cling film. Cool in cooler. Store in squeeze bottle for service.
