Even though Thanksgiving is already past, make yourself a pecan pie. No not normal pecan pie. Pecan pie french toast. For that next morning hangover. It’s delicious.
Ingredients:
Ingredients:
(For the Brioche )
[tanzong]
-60g Warm Milk
-20g Flour
-10g H2O
(Rest of bread ingredients)
-150g warm milk
-15g yeast
-65g Honey
-400g flour
-4g salt
-170g cold thin butter
-2 egg yolks
-2 whole eggs
(Egg wash)
-1 yolk
-1 tbsp cream
Cook tanzong in pan til comes together,
In mixing bowl whisk milk, yeast honey and let bloom
Add in rest of ingredients including the tonzong then mix together with the hook for 10 minutes
Add in the cold thin cut butter and mix til it just comes together, about a minute
Put dough into a separate bowl cover with plastic wrap or a towel proof for about an hour at room temp until it doubles in size
Once it doubles in size toss it into the fridge overnight
Next day Preheat oven to 400°F ,pull the dough out and shape into a rectangle to fit your loaf pan
Brush with egg wash
Bake off at 400°F for 8 minutes
Drop to 350°F and bake til deep golden about 15-20 minutes.
Cool and keep covered once cooled
(French toast batter)
-2 whole eggs
-1/4 cup milk
-tsp vanilla extract
-2 tbsp Spiceology maple sugar
-pinch salt
Soak thick sliced bread for about five minutes in the batter.
Cook on medium heat skillet with butter on both sides and keep warm in the oven
(Candied pecans)
-2 cups pecans
-powdered sugar
-oil for frying
-sugar
In a pot of water boil pecans for about five minutes
Strain and reserve 2 cups liquid in a pot
Add 1 1/2 cups sugar to pot with liquid and simmer til thick (this is your pecan syrup)
Mix pecans with powdered sugar while still hot
Fry at 350°F in canola oil til medium dark golden
Set on paper towel lined or rack lined tray and season with flakey salt.
Keep in air tight container once cooled
(Pecan Mascarpone)
-1 cup pecan syrup
-2 cups mascarpone
Mix
Serve with a dollop of pecan mascarpone with crushed candied pecans and pecan syrup to drizzle
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Original of the video here
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