Croissant pain-perdu

Croissant pain-perdu

By
From
Paris Pastry Club
Serves
2
Photographer
Helen Cathcart

The best thing to eat after a wild night and, trust me, I don’t know a single guy on this planet who’d refuse them. A crème-brûlée-like French toast with the buttery flavour of croissant and a crisp caramel crust.

Just one tiny thing – be careful. I know it’s the morning-ish (and 2 pm does qualify here), but there is a tiny bit of caramel here and the last thing you want is to burn your fingers. So please, do yourself a favour – use a spatula to flip the French toast around.

Ingredients

Quantity Ingredient
2 croissants
2 eggs
3 tablespoons caster sugar, plus extra for cooking
80g whole milk
30g whipping cream
butter, for cooking

Method

  1. Slice the croissants in half lengthwise.
  2. Mix the eggs and caster sugar in a bowl with a whisk until combined. Add the milk and cream and mix until just smooth.
  3. Transfer this eggy mix to a large container and arrange the slices of croissants cut-side-down and allow to soak for a minute. Flip around and soak for a further minute.
  4. Melt a knob of butter until foamy in a hot pan set over medium heat. Fry the croissant halves, cut-side down, 1 or 2 at a time for a minute. Flip with a palette knife and sprinkle generously with caster sugar.
  5. Cook for a minute then turn over and fry for a further minute to let the sugar caramelise. It sounds like a lot of flipping, but trust me, it barely takes 3 minutes and makes for the crispiest crust ever.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
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