A refined brioche French toast by Chef Stéphanie Le Quellec, served at La Scène in Paris. The technique centers on full custard absorption, controlled pan caramelization, and a structured finish with muscovado chantilly and salted butter caramel.
This is a precise approach to pain perdu: managing hydration, fat, and heat to achieve a custard-soft interior while maintaining a clean, caramelized exterior.
Recipe — Serves 4
Ingredients
– 1 brioche loaf (preferably stale)
– 3 eggs
– 300 ml heavy cream (1 1/4 cups)
– 200 ml milk (3/4 cup + 1 tbsp)
– 1/2 vanilla bean, scraped (optional)
– 60 g muscovado sugar (1/4 cup)
– Salted butter for cooking
– Salted butter caramel (to serve)
Muscovado Chantilly
– 250 ml heavy cream (1 cup)
– 40 g mascarpone (3 tbsp)
– 40 g muscovado sugar (3 tbsp)
Method
– Remove the crust from the brioche and reserve for another use (such as breadcrumbs).
– Cut into large cubes or desired shapes.
– Whisk eggs, cream, milk, vanilla, and muscovado sugar until fully combined.
– Soak the brioche on all sides, then allow it to rest in the custard for 1 hour for full absorption.
– Cook gently in a pan with salted butter, turning to achieve even caramelization on all sides.
– Plate over a spoon of salted caramel.
– Whip the cream with mascarpone and muscovado sugar until smooth and lightly structured.
– Finish with the muscovado chantilly.
At La Scène, this approach reflects a disciplined balance between richness and structure, where each element supports the texture of the brioche rather than overwhelming it.
#MichelinStarRecipe #FrenchToast #PainPerdu #Brioche #SaltedCaramel #FineDining
1 Comment
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