Strawberry Cheesecake French Toast
Strawberry Cheesecake French Toast:
Thick slices of brioche bread are soaked in a rich graham cracker custard before being grilled to golden perfection. filled with a creamy cheesecake mousse , topped with fresh strawberries and a drizzle of strawberry syrup .
Brioche
This recipe yields a single 1lb loaf but it can be doubled if desired
Ingredients
Bread flour - 207g
Milk - 50g
Eggs - 77g
Sugar - sugar
Salt- 4g
Instant yeast - 1 packet
Cold butter - 102g
Procedure
1. Combine everything but the butter into a stand mixer with a hook attachment, then mix on 2nd speed for 8 minutes
2.Slowly start adding the butter until it is fully combined
3.Let the dough rest at room temperature for 1 hour
4.Rest the dough in the fridge overnight
5.Roll the dough into a sheet, then fold and roll into a loaf
6.Place the dough into a loaf pan then let proof for 2 hours
7.Brush with egg wash then bake in the oven at 350F for 35-40 minutes (You want the crust to be golden brown with a internal temp of 185F or above)
8.Transfer to a cooling rack then let it cool completely before slicing
Cheesecake mousse
Cream cheese - 8oz (room temp)
Mascarpone - 8 oz (room temp)
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Heavy cream - 450g
Vanilla bean paste - 1 Tbsp
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Sugar - 245g
Water- 75 g
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Egg yolks - 6
-
Gelatin sheets - 2 (bloomed in water)
Procedure
1.Whip the heavy cream and vanilla until it reaches medium peaks
2.In a stand mixer with a paddle attachment cream the mascarpone and cream cheese until smooth
3.Fold the whipped cream into the cream cheese and mascarpone then set the mixture aside
4.In a small sauce pan slowly bring the sugar and water to a boil
5.While the sugar is coming to a boil being to whip the egg yolks in a stand mixer with the whip attachment until they are light and fluffy
6.Once the sugar is at 250F slowly stream it into the egg yolks while it is whipping
7.Add the bloomed gelatin while the mixture is still hot
8.Let the mixture whip until light and fluffy
9.Slowly fold the pate bombe into the whipped cream and mascarpone mixture.
10.let it set in the fridge then transfer to a piping bag for plating
Graham Cracker Custard
Graham crackers - 4 oz
Heavy cream - 1 cup
Egg yolks -
Procedure
1.In a sauce pan combine the cream and graham crackers then bring to a boil
2.Strain the cream through a chinios ( do not agitate the graham crackers while straining it will result in a grainy custard)
3.Temper the egg yolks with the cream
4.Set aside to soak French toast
Strawberry Sauce
Strawberries - 1 lb
Sugar- 1/3 cup
Lime juice - 1 lime
Lime zest - a pinch
Procedure
1.Wash the strawberries then cut them into quarters
2.Combine the strawberries, sugar, lime juice and zest into a mixing bowl on toss until everything is combined
3.Cover then let it sit in the fridge until all the liquid has been sweated from the strawberries
4.Strain the juice from the berries and set the berries aside for plating
5.In a small sauce pan reduce the liquid until it is thick and glossy
