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French Toast With Baguette

by michelletang118
written by michelletang118

Happy New Year everyone!

2021 was indeed another troubling year plagued with uncertainty thanks to the ongoing pandemic. Granted, I didn’t really have much time to post on my blog last year (please forgive me as I have been very busy with my supper club, work, and my new eco-friendly napkin initiative to support underprivileged women.

Started a new job in data/blockchain last year specialising in alternative data. Didn’t leave Hong Kong at all (not a fan of the 3 week hotel quarantine; I’d probably go mental). Picked up French lessons again (inspired by Emily in Paris and missing my days in Paris attempting to learn French in 2015). Started some basic coding lessons too (which I need to continue this year). And that was it, another year just flown by like a breeze. Didn’t travel at all. My only “trip” / break was a short 3 night ‘cruise to nowhere’ on the Royal Caribbean Spectrum of the Seas just before Christmas with a few friends.

I promise to update the recipe blog more regularly this year and start a cookbook too which has been in my backlog for way too long.

But yes, let’s start the year right by being resourceful and creative. How am I resourceful? Well, I had a leftover baguette from a New Years dinner party I got booked for so figured I may as well make good use of it and make French Toast this lazy, Sunday morning.

So to start, let’s focus on what makes this French toast better than the regular version. First, you do away with the regular white bread and substitute it with baguette cut thick. By “thick”, I’m talking 1.5-2 inches thick.  Also, do away with the oil and get yourself a good quality French butter. It really makes a difference. I also added some vanilla bean and a hint of cinnamon to the egg soak mixture.

As the toasts are cut thicker, you will need to let the baguette soak longer in the mixture for around 5 minutes or so. Heat a heavy frying pan with the butter on low medium heat and fry patiently till it is golden on both sides. As I had a passionfruit in the house and honeycomb, again being resourceful I just topped my French toast with those two ingredients. Served with a dollop of whipped cream on the side and dusting of icing sugar for the whole jazz. There you have it, a classic breakfast elevated to an entirely new level thanks to the baguette!

French Toast With Baguette

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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.3/5
( 6 voted )

Ingredients

  • 2 eggs
  • 1/3 cup full fat milk
  • 2 tablespoons of butter
  • 1 vanilla bean or 1/2 teaspoon of vanilla essence/paste
  • 1/8 teaspoon of cinnamon powder
  • 1/2 baguette cut into 1.5-2 inches thickness
  • Pinch of sea salt

Instructions

  1. Cut your baguette into thick, 1.5-2 inch slices. Half a baguette should yield about 5-6 slices.
  2. Whisk together the egg, milk, sea salt, vanilla bean, and cinnamon in a bowl.
  3. Soak the baguette into the egg soak mixture for several minutes and flip over to ensure both sides are well soaked.
  4. Heat up a heavy based frying pan on low-medium heat and add the butter.
  5. Once pan is hot, transfer the soaked baguette slices and patiently fry for few minutes on each side till it is golden brown.
  6. Serve with a spoonful of honeycomb and passionfruit. Feel free to add whipped cream or yoghurt on the side and dust some icing sugar if you  want.

Notes

Stale baguette is good for this

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BakingDessert

Profiteroles with Baileys Irish Whipped Cream

by michelletang118
written by michelletang118

Who isn’t in love with profiteroles? These chou à la crème pastries are light as air, topped with chocolate and filled with a delicate baileys whipped cream.

Many would think the  profiterole comes from France. However, the original recipe is actually the invention of an Italian chef named Panterelli. This chef was pa

rt of the escort of Catherine de Medici, who arrived at the French royal court around 1530, intended to become the wife of Henry of Valois, known as King Henry II. More about the history of the profiterole can be read here.

As far as the name profiterole, we can trace it in the English language back in 1600, deriving from the French language. The original meaning was a type of small reward (profit), when a treat was offered as recompense.

Today I decided to experiment with crafting these beauties for the upcoming French bistro supper club this saturday. I got to debut my iSi Gourmet Whip, filling it with whipped cream, vanilla bean, and a shot of baileys. So much fun.

Profiteroles with Baileys Whipped Cream

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.9/5
( 8 voted )

Ingredients

  • 50g butter (preferably unsalted), cut into cubes
  • 2 tbsp caster sugar
  • 75g white flour, sifted with a pinch of sea salt
  • 2 eggs, lightly beaten
  • 150 ml of water
  • 250g whipped cream
  • 1 shot of baileys
  • 1 teaspoon of vanilla bean paste / vanilla essence
  • 50g dark chocolate buttons
  • 50g of full cream milk/cream

Instructions

  1. Heat oven to 200C fan / 220C convention.
  2. Put the butter and the caster sugar in a saucepan with 150ml of water. Turn heat to low and cook until the butter and sugar have melted, then bring to the boil.
  3. Take off the heat, add the flour all at once and beat with a wooden spoon or spatula until the dough comes away from the sides of the pot.
  4. Let the mixture cool for 5-10 mins (or fix a paddle attachment to the kitchenaid and beat it for a minute or two to cool down and let the air out). Slowly add the eggs one by one and beat until you have a stiff, glossy mixture.
  5. Line baking tray with parchment paper or silicon mat. Spray the mat with some water (this helps pastry to rise). Using a 1/2 inch round pastry tip (alternatively you can use two teaspoons), squeeze a round dollop onto the mat and space it out 5 cm from the next 'blob'. Level each tip of the uncooked profiterole with a wet finger (helps it to rise better). Place in the preheated oven and bake for 20 minutes until it is well risen and brown.
  6. Remove from the oven and poke or cut a slit in the base of each one so it can dry out a bit and won't go soggy.  Cool on a wire rack.
  7. In the meantime, make the baileys whipped cream. Mix together the cream, vanilla bean paste and shot of bailey. Pour into the iSi gourmet whip and charge it with the cream charger. Give it a vigorously few shakes.
  8. Once the profiteroles have cooled, attach the injection tip to the gourmet whip. Holding it upside down, pump up the profiterole with a tablespoon of whipped cream. You will feel it puff up. Transfer to plate.
  9. Make the chocolate ganache. In a small pot, heat the milk up to a low simmer and add the chocolate. Let it melt and slowly mix it till it thickens. Set aside.
  10. Decorate the profiteroles on the serving plate. Dust some icing sugar to the filled up profiteroles and drizzle the chocolate ganache on top. Serve immediately. 

Notes

* Profiterole shells can be made in advance and stored for 1-2 days in an airtight container. Just reheat them in an oven when ready to use (cause they will go soggy). * Fill free to omit the baileys shot.

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