Chocolate Eclair French Toast

This Chocolate Eclair French Toast combines rich pastry cream and luxurious chocolate ganache for a luxurious take on breakfast.

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Servings:

Equipment

Non-stick skillet or griddle

Mixing bowls

Whisk

Saucepan

Heatproof bowl

Ingredients

For the French Toast:

8 slices of thick-cut brioche bread
4 large free-range eggs
1 cup whole milk or almond milk
2 tablespoons maple syrup
1 teaspoon pure vanilla extract
Butter or ghee for cooking

For the Pastry Cream Filling:

2 cups whole milk
1/2 cup maple syrup
4 egg yolks
1/4 cup cornstarch
1 teaspoon pure vanilla extract

For the Chocolate Ganache:

1 cup dark chocolate chopped
3/4 cup heavy cream or coconut cream

For the Topping:

Maple powdered sugar maple syrup dehydrated and ground
Chocolate shavings

Instructions

Prepare the French Toast Batter:

Whisk together the eggs, milk, maple syrup, and vanilla extract.
Soak the brioche slices in the mixture, ensuring they’re thoroughly coated.

Cook the French Toast:

Heat butter or ghee in a skillet over medium heat.
Cook each slice until golden brown on both sides. Set aside to cool.

Make the Pastry Cream Filling:

Heat the milk in a saucepan until it simmers.
In a bowl, whisk together egg yolks, maple syrup, and cornstarch.
Gradually whisk in the hot milk. Return the mixture to the saucepan.
Cook over medium heat, whisking constantly until it thickens into a cream.
Remove from heat, stir in vanilla extract. Let it cool and thicken.

Prepare the Chocolate Ganache:

Place the chopped chocolate in a heatproof bowl.
Heat the cream in a saucepan until it simmers, then pour it over the chocolate.
Let it sit for a minute, then stir until smooth and glossy.

Assemble the French Toast:

Slice each piece of French toast horizontally (not all the way through) to create a pocket.
Fill each pocket generously with the pastry cream.

Serve:

Top the stuffed French toast with a generous drizzle of chocolate ganache.
Dust with maple powdered sugar and sprinkle with chocolate shavings.

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06/10/2024 10:45 am GMT