Ananas Bar & Brasserie Chef de Cuisine Neil Martin can’t resist the quintessentially French dish pain perdu. “The English translation of ‘lost or wasted bread’ suggests this dish was traditionally made from stale bread,” he says. “But in the Ananas kitchen we like to think of it as ‘luxurious French toast’, which we make with freshly baked brioche.”
Combine flour, sea salt, sugar and dry yeast together, then add eggs, milk and water.
Mix in a mixer at full speed with a hook attachment, until the dough comes together and off the sides of the bowl.
Add the butter in small pieces until well combined.
Place in a mould and allow to proof at room temperature for 45 minutes.
Bake at 160°C for one hour.
Bring to boil everything but the apricots.
Pour mixture onto apricots, cover and allow to soak.
Vanilla creme anglaise:
Combine the milk, cream and vanilla seeds in a saucepan and bring to a simmer.
In a large bowl, whisk the sugar into the egg yolk until pale and thick.
Pour one-third of the hot milk mixture into the egg yolk mixture, whisking constantly. Pour the egg yolk mixture back into the pan and heat to 85°C, stirring constantly. Cool down in an ice bath.
Cut a slice of brioche and soak it completely in the crème anglaise for 5 minutes.
Toast brioche in a hot pan until golden brown on both sides.
Place on a plate, then scoop some crème fraiche on top. Place some syrup from the apricots on top and around, then place a few apricots on the plate.
Nutritional analysis per serving (44 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Ananas Bar & Brasserie has a week-long line up of food and wine events from July 8 – July 14 to celebrate Bastille Day. For more information go to: www.ananas.com.au/whats-on
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