Ingredients
For the French toast:
4 slices of challah
150 gr milk
50 gr sugar
1 pasture raised egg
1 shot of espresso
1 tsp of vanilla paste
For the cream
2 egg yolks
50 gr sugar
227 gr mascarpone
25 gr heavy cream
For serving:
Cocoa powder
Tools
Stand mixer
Whip attachment
Spatula
Plastic wrap
Whisk
Bowl
lb
Tea sieve
Directions
Step 1
Start with the cream: In a stand mixer with a whip attachment, add the egg yolks and the sugar. Whip on high speed until the mixture is light in color and a bit foamy.
2 egg yolks
50 gr sugar
Step 2
Add the mascarpone and the heavy cream, and keep whipping on high speed until you achieve soft peaks. Cover the bowl with a plastic wrap and place in the fridge for at least 30 minutes (up to 1 day).
25 gr heavy cream
227 gr mascarpone
Step 3
In the meantime, prepare the French toast mix: In a bowl mix the milk, sugar, egg and vanilla. Add the shot of espresso and whisk until combine.
150 gr milk
50 gr sugar
1 pasture raised egg
1 tsp of vanilla paste
1 shot of espresso
Step 4
Lightly butter a pan and heat over medium heat.
Step 5
Slice your challah bread into thick pieces dunk them in the French toast mixture, soaking both sides.
4 slices of challah
Step 6
Transfer the soaked challah to the pan and cook for 2-3 minutes on each side or until dark golden. Repeat with the rest of the challah slices.
Step 7
Remove from the pan and place on the plate. Let it cool to room temperature for about 10-15 minutes (otherwise it will melt down the cream we are going to put on top).
Step 8
Remove cream mix from the fridge and scoop 3 tbsp on top of your French toast. Decorate with cocoa powder on top.
Cocoa powder
Step 9
YASSS!
