Christmas is here and it’s time to start thinking about special desserts to impress your loved ones – this yule log cake is one of them!
This soft and fluffy yule log cake with dulce de leche is a Christmas dessert that will become the star of your holiday meals!
What is a Yule Log or Bûche De Noël?
This dessert has its origin in France and evokes the ancient tradition of bringing a tree into homes and burning it to welcome the winter solstice at the end of December. Over time, people have adapted the tradition to create a log-shaped cake to celebrate the holidays.
The yule log, or Bûche De Noël, consists of a chocolate sponge cake rolled and filled with cream and then topped with a chocolate ganache. The purpose of this dessert is to resemble a log. However, in this case we will make a snowy yule log, we´ll top the sponge cake with homemade whipped cream, and we´ll fill it with dulce de leche.
Although it may seem a difficult dessert to make, it is composed of three parts that must then be assembled: sponge cake, dulce de leche and whipped cream.
How to Make Snowy Yule Log
Sponge Cake
1. In a large bowl, add 5 egg yolks and beat with a hand held mixer for one minute. Then, add 4 tablespoons of sugar and 1/2 teaspoon of vanilla extract. Continue beating for one more minute until foamy and pale yellow.
2. Preheat the oven to 356ºF (180ºC) .
3. In a separate bowl, sift together 1/2 cup of all-purpose flour, 1/2 teaspoon of baking powder and 1 pinch of salt; and then sprinkle into the yolk mixture. Stir gently with folding movements until combined.
4. Zest an orange, with a microplane or a box grater, and add the orange zest into the yolk mixture. Keep mixing with folding movements until integrated. Tip: Make sure to remove the orange part of the skin only as the white part bitters.
5. Clean the beaters so that no yolk remains. In a mixing bowl, beat the egg whites on medium speed for one minute until soft peaks form. Slowly add 4 tablespoons of granutaled sugar and keep beating on high speed for 4 minutes until stiff peaks form. A trick to know that the meringue is done is when you turn the bowl upside down and it doesn’t fall out.
6. With the help of a spatula, fold the meringue into the egg yolks in three batches. Gently mix with slow folding movements, a bottom-to-top and top-to-bottom motion, until combined.
7. Line a baking sheet with parchment paper and spread the batter evenly (its texture is like a mousse) forming a rectangle of approximately 12×14 inches.
8. Bake for 15 minutes.
9. Remove the cake from the oven and let it cool at room temperature for half an hour.
Filling
10. Once the sponge cake has cooled to room temperature, flip it over onto a new parchment paper, or a clean kitchen towel, and carefully peel off the parchment paper.
11. Spread the dulce de leche over the cake, leaving the edges free. Roll up the cake, wrap it in cling film and put it in the refrigerator for two hours.
Topping
12. In a large bowl, pour 1 cup of whipping cream and beat on medium speed until thickened. Then, add in 5 tablespoons of granulated sugar and continue beating until glossy stiff peaks form.
13. Remove the cake roll from the refrigerator and trim the two ends of the log, one diagonally and the other straight. Place the diagonal cut on one side of the cake.
14. Pour and spread whipped cream all over the top, leaving the ends exposed. If desired, run a fork through the whipped cream to make lines so that it resembles a tree bark, even if it has snow on top! Feel free to spread whipped cream on the ends as well, and present it as a log completely buried in snow. As you wish! Et voilà… you now have a snowy yule log ready to serve!
Before serving, decorate the log with some blueberries, raspberry and mint leaves, lightly sprinkled with icing sugar.
Snowy Yule Log with Dulce de Leche
This soft and fluffy yule log cake with dulce de leche is a Christmas dessert that will become the star of your holiday meals!
In a large bowl, add 5 egg yolks and beat for one minute. Then, add 4 tablespoons of sugar and 1/2 teaspoon of vanilla extract. Continue beating for one more minute until foamy and pale yellow.
Preheat the oven to 356ºF (180ºC).
In a separate bowl, sift together flour, baking powder and a pinch of salt; and then sprinkle into the yolk mixture. Stir gently with folding movements until combined.
Zest an orange and add the orange zest into the yolk mixture. Keep mixing with folding movements until integrated.
Clean the beaters and, in a mixing bowl, beat the egg whites on medium speed for one minute until soft peaks form. Slowly add 4 tablespoons of granutaled sugar and keep beating on high speed for 4 minutes until stiff peaks form.
With the help of a spatula, fold the meringue into the egg yolks in three batches until combined.
Line a baking sheet with parchment paper and spread the batter evenly forming a rectangle of approximately 12×14 inches.
Bake for 15 minutes.
Remove the cake from the oven and let it cool at room temperature for half an hour.
Filling
Once the sponge cake has cooled to room temperature, flip it over and carefully peel off the parchment paper.
Spread the dulce de leche over the cake, leaving the edges free. Roll up the cake, wrap it in cling film and put it in the refrigerator for two hours.
Topping
In a large bowl, pour whipping cream and beat on medium speed until thickened. Then, add in 6 tablespoons of granulated sugar and continue beating until glossy stiff peaks form.
Remove the cake roll from the refrigerator and trim the two ends of the log, one diagonally and the other straight. Place the diagonal cut on one side of the cake.
Pour and spread whipped cream all over the top, leaving the ends exposed. If desired, run a fork through the whipped cream to make lines so that it resembles a tree bark, even if it has snow on top! Et voilà… you now have a snowy yule log ready to serve!
The most characteristic feature of this apple pie is its method of preparation, the caramelized apples are first put in and then covered with the dough.
Once the cake is baked, is popped out of its mold upside down, leaving the caramelized apples on top of the crunchy base. This tart is baked upside down but eaten right side up!
Tarte Tatin History
Popular legend has it that this dessert was created by accident in the 19th century by the Tatin sisters, Caroline and Stéphanie, two women who ran a small hotel in Lamotte-Beuvronen, France.
Stéphanie Tatin’s oversight was to forget to add the dough in when she was making an apple tart. So she decided to put the dough on top of the apples and then, once cooked, she carefully turned the tart over. This is how this delicacy, so well known in French cuisine and throughout the world, was born.
Another version indicates that this type of inverted pastry was a specialty in La Sologne, at least since 1790, a time when the upside-down tart was already among the basic recipes of pastry chefs.
Tart Tatin´s recipe arrived to Paris in 1926 and was first prepared and served at Maxim’s restaurant. Since then it has become a classic in French restaurants.
How to Make Tarte Tatin
The most famous tart in French gastronomy is made of flour, butter, sugar and Golden Delicious apples.
There is a quick way to make this tart, which is with puff pastry. However, we are going to make it with shortcrust pastry, which is the traditional way. Plus, this pie has a fuller flavor by mixing the softness of the juicy, caramelized apple with the sandy shortcrust pastry.
Shortcrust Pastry
1. Dump 2 cups of flour onto your work surface. Make a well in your piled-up flour, it looks like a nest or a volcano, and add in one egg, ½ cup of diced butter and 6½ tablespoons of sugar. The butter must be at room temperature, otherwise put it half a minute in the microwave.
2. Start stirring with a fork to integrate the egg with the rest of ingredients. Then, knead the flour with your hands.
3. Pat the dough together into a ball.
4. Wrap the dough in cling film and let it rest in the fridge for 15 minutes.
Caramel
5. In a frying pan, add 10 tablespoons of sugar and a tablespoon of water over medium heat (level 5 on glass ceramic). When the wet sugar starts to boil, place 1¾ tablespoon of diced butter into the boiling. Keep in mind not to stir with a metal nor wooden spoon.
6. When the butter melts, distribute it evenly tilting the pan gently on both sides.
7. Let the sugar boil for a few minutes over medium heat and then turn up to high heat (level 9). The caramel starts to brown.
8. Pour the caramel into a 8-inch round cake pan. Set aside.
Tart Filling
9. Peel the apples, remove the cores and cut them in half.
10. Put the apple slices in a large frying pan, without turning on the fire yet.
11. Add in 7 tablespoons of sugar and ½ cup of diced butter over the apples.
12. Put over medium high heat (level 6 on glass ceramic) with the lid on for 10 minutes. We want the apples to soften while sugar and butter melt.
Assembly
13. When filling the cake pan, arrange the apples upright in a circle around the outside, slightly overlapping the slices. Then, use the leftover and less beautiful pieces of apple to fill the middle.
14. Take the shortcrust pastry out of the refrigerator and roll it out to a thickness of 0.8 inches and give it a round shape with a slightly larger diameter than the pan.
15. Place the dough on top of the pan and cut the edges with the rolling pin.
16. Turn on the oven to 356ºF (180ºC) and bake for 35 minutes, or when the shortcrust pastry is golden brown.
17. Remove the tart from the oven and let it cool down for 20 minutes.
18. Then, turn the tart upside down on a plate … Et voilà! You have just made the most famous tart of French gastronomy!
I like to eat it warm, with cream or a scoop of vanilla ice cream.
Dump flour onto your work surface. Make a well in your piled-up flour and add in one egg, butter and sugar.
Start stirring with a fork to integrate the egg with the rest of ingredients. Then, knead the flour with your hands.
Pat the dough together into a ball.
Wrap the dough in cling film and let it rest in the fridge for 15 minutes.
Caramel
In a frying pan, add sugar and a tablespoon of water over medium heat. When the wet sugar starts to boil, place the diced butter into the boiling.
When the butter melts, distribute it evenly tilting the pan gently on both sides.
Let the sugar boil for a few minutes over medium heat and then turn up to high heat (level 9). The caramel starts to brown.
Pour the caramel into a 8-inch round cake pan. Set aside.
Tart Filling
Peel the apples, remove the cores and cut them in half.
Put the apple slices in a large frying pan, without turning on the fire yet.
Add in sugar and butter over the apples.
Put over medium high heat (level 6 on glass ceramic) with the lid on for 10 minutes.
Assembly
When filling the cake pan, arrange the softened apples upright in a circle around the outside, slightly overlapping the slices. Then, use the leftover and less beautiful pieces of apple to fill the middle.
Take the shortcrust pastry out of the refrigerator and roll it out to a thickness of 0.8 inches and give it a round shape with a slightly larger diameter than the pan.
Place the dough on top of the pan and cut the edges with the rolling pin.
Turn on the oven to 356ºF (180ºC) and bake for 35 minutes, or when the shortcrust pastry is golden brown.
Remove the tart from the oven and let it cool down for 20 minutes.
Then, turn the tart upside down on a plate … Et voilà! You have just made the most famous tart of French gastronomy!
Crème brûlée is a traditional French dessert that literally means burnt (brûlée ) cream (crème). It is usually served in individual ramekins, which are small oven dishes used for baking. It belongs to the same family as the Spanish burnt cream, crema catalana.
They both are called “burnt creams” because they are desserts that consist of a custard base topped with burnt sugar. This caramelized crust is achieved by sprinkling sugar on the surface and subsequently burning it with a kitchen torch or an iron burner.
So if you want to reach the rich custard and enjoy its flavor, first you’ll need to crack the caramel layer with a spoon! Mmmm…
Crème Brûlée History
The origins of crème brûlée are still uncertain, however, it seems that the crema catalana had a great influence on the creation of this French dessert. The first known recipe for crema catalana appears in a 14th century Catalan cookbook, Llibre de Sent Soví. And it also appears in another medieval recipe book from the 16th century, Llibre de Coch. On the other hand, the origins of the crème brûlée are situated at the end of the 17th century. It is said that the chef François Massialot created this recipe during a meal organized by Philippe d’Orléans, brother of the king Louis XIV of France.
This vanilla cream is one of the most popular desserts in France. Its creamy texture can only be reached by going through the crisp caramelized crust.
Crème Brûlée vs. Crema Catalana
These two creams belong to the same family of custards, but there are certain differences between them.
The first one is the elaboration process. Crema catalana is cooked in a saucepan, where it gets its consistency. In addition, we use cornstarch for thickening. Crème brûlée is a French dessert baked in the oven, thus achieving a creamy texture and a delicate flavor.
Another differences are the ingredients used. Crème brûlée is made with milk and cream and flavored with vanilla, while crema catalana uses only milk and lemon and cinnamon to flavor its custard.
How to Make Crème Brûlée
This creme brulee recipe is made with milk, heavy cream, vanilla beans, egg yolks and granulated sugar. You only need as equipment a saucepan, an oven, a whisk and 4 ramekins.
1st step: Flavor Milk
1. In a saucepan, pour 1 cup of whole milk.
2. Cut two vanilla beans in half lengthwise. Once opened, scrape the seeds inside with a knife and add them into the milk.
3. Add in a lemon peel. It is important that the lemon peel has no white part as it bitters. Tip: use a potato peeler or a vegetable knife when peeling the lemon.
4. Stir for 5 minutes until boiling over medium heat (level 6). When it comes to a boil, remove from heat and set aside. Allow the milk to cool down to room temperature.
2nd Step: Turn On the Oven
5. Preheat the oven to 100ºC (212ºF).
3rd Step: Make the Cream
6. Get 5 medium size eggs and separate the yolks from the whites. In a bowl, add the yolks and, with the help of a whisk, stir very slowly so that the yolks don’t foam.
7. Add 6 tablespoons of granulated sugar into the egg yolk mixture and stir until the sugar dissolves. Keep in mind that the yolks must not froth or become pale.
8. Add 1 cup of heavy whipping cream into the yolks. Stir with the whisk (no beating!) until combined.
9. Pour the milk into the yolk mixture through a sieve. Stir gently with the whisk until blended.
10. Carefully pour the mixture into the ramekins. In this step, I used the strainer again to remove all the lumps. I do this so that the texture of the creme brulee gets smoother and finer.
11. Place the ramekins in the oven and bake for an hour and a half. Remember that these types of creams (crème brulee, Spanish custard, crema catalana) thicken as they cool down, so don’t worry if you see that the cream is not thick enough, or a bit liquid, when you take it out of the oven.
12. Take the cream out of the oven and let it cool to room temperature for about ten minutes. Then, put it to chill in the refrigerator for three hours. Keep in mind this resting time in case you want to serve the cream the same day or overnight.
4th Step: Make the Caramelized Crust
13. It’s time to make the caramelized, crunchy crust that we love so much! Before serving, sprinkle sugar on the surface of each ramekin. With a small kitchen torch, carefully bring the blue flame close to the sugar until it becomes first liquid and subsequently turns golden brown. Et voilà! You have just made one of the most famous French desserts in the world, the creme brulee!
More Traditional Custard Desserts
If you are fond of custard-type desserts, you can also try these delicious traditional custard recipes. These desserts, including creme brulee, are gluten-free.
Crema Catalana: This traditional Spanish burnt cream, which first recipes date back to the 14th century, is distinguished by its citrus and cinnamon aroma and its crunchy caramelized crust.
Spanish Flan:This classic flan is egg custard baked in a water bath and topped with caramel sauce.
Spanish Custard (Natillas): This Spanish custard is a simple dessert to make since it’s made with basic ingredients.
Pastry Cream: This creamy custard is a basic resource in the baker’s kitchen and usually piped into many desserts.
Cut two vanilla beans in half lengthwise. Once opened, scrape the seeds inside with a knife and add them into the milk.
Add in a lemon peel.
Put on medium heat (level 6) and stir for 5 minutes until boiling. When it comes to a boil, remove from heat and set aside. Allow the milk to cool down to room temperature.
Turn on the Oven
Preheat the oven to 100ºC (212ºF).
Make the Cream
Separate the yolks from the whites. In a bowl, add the yolks and, with the help of a whisk, stir very slowly so that the yolks don’t foam.
Add the sugar into the yolks and stir until the sugar dissolves. Keep in mind that the yolks must not froth or become pale.
Add 1 cup of heavy whipping cream into the yolks. Stir with the whisk (no beating!) until well combined.
Pour the milk into the yolk mixture through a sieve. Stir gently with the whisk until blended.
Carefully pour the mixture into the ramekins.
Bake for an hour and a half.
Take the cream out of the oven and let it cool to room temperature for about ten minutes. Then, put it to chill in the refrigerator for three hours.
Make the Caramelized Crust
Before serving, sprinkle sugar on the surface of each ramekin. With a small kitchen blowtorch, carefully bring the blue flame close to the sugar until it becomes first liquid and subsequently turns golden brown.
This easy chocolate mousse recipe will become your new favorite staple for those summer dinners!
Mmmm… there’s something about this classic French chocolate dessert. It is light, smooth and delicious. I don’t know if it’s the taste or the texture, or the combination of both, but it always leaves me wanting more. When I finish my portion, I’m satisfied but … I can’t help but look at the others to see if they finish it or need a little help!!
Few desserts leave me with this feeling, so I launch a warning to navigators: this dessert can become addictive!
If you’ve already made more recipes from this blog, you’ll know about my passion for sweet treats and, above all, for chocolate.
Here are some other chocolate desserts to encourage you to try, if you haven’t already!
Will you be able to resist the magic of its texture and intense chocolate flavor?
Once you have made this classic chocolate mousse, you will feel like the chef of any French restaurant in the heart of Paris.
As you savor the mousse, and notice how it melts on your palate, the intensity of the chocolate will conquer your senses and (possibly) take your imagination to visit magical places such as la tour Eiffel or the pedestrian streets of the French capital.
Last summer was another mousse the star dessert on the blog. It was a success because of its simplicity and creaminess. It is another type of mousse with a different texture made with condensed milk.
Therefore, I thought it would be a good idea to propose chocolate mousse as this summer’s dessert.
How to Make Chocolate Mousse
This delicious chocolate dessert is made with only 4 ingredients, so it is important that they are of high quality and at room temperature.
Dark chocolate
Butter at room temperature
Eggs at room temperature
Sugar
Although chocolate mousse is a dessert that is eaten throughout the year, this time we are going to put it in the freezer for 60 minutes so that it has a refreshing touch, without losing the intensity of the chocolate.
Chocolate Mousse Recipe: Step by Step
1. In a bowl, add 200 grams of dark chocolate and 40 grams of butter, both in small pieces, and melt in a bain-marie or in the microwave for 1 minute. If there are any lumps in the mixture, stir with a wooden spoon to dissolve them. Chocolate can burn in the microwave, so it is best not to overdo it and just stir until the chocolate and butter small pieces are dissolved. Let the mixture sit cool at room temperature.
2. Separate 2 egg whites from 2 egg yolks. Remember that eggs must be at room temperature.
3. In a separate bowl, beat the egg whites on medium speed for one minute until soft peaks form. Then, with the mixer running, add one teaspoon of granutaled sugar. Continue beating on high speed for 4 minutes until stiff peaks form.
4. Add the egg yolks into the chocolate, which is already at room temperature, one by one. Stir with a wooden spoon until well combined and no yolk traces remain.
This next step is very important to make the light and airy texture of the chocolate mousse.
5.Add the meringue to the chocolate in 3 phases. In the first phase, add 1/3 of the meringue and stir quickly with the wooden spoon until combined. Once integrated, add in another third of meringue and stir more slowly until combined. Then, fold the remaining meringue into the mixture until no white streaks remain. How? Gently mix with folding movements ( a bottom-to-top and top-to-bottom motion ) until well combined.
6. Pour the mixture into small glasses, cover them with cling film and put them to chill in the freezer for 1 hour.
7. Take them out of the freezer and sprinkle chocolate on top to decorate and give a crunchy touch to the dessert. Et voilà! You have made a delicious chocolate mousse.
Chocolate Mousse Recipe
This delicious chocolate mousse is made with only 4 ingredients. Its texture and flavor makes this French dessert addictive!
In a bowl, add dark chocolate and butter in small pieces, and melt in a bain-marie or in the microwave for 1 minute.
Separate the egg whites from the yolks.
In a separate bowl, beat the egg whites with a hand held mixer until soft peaks form, add one teaspoon of sugar and continue beating until stiff peaks form.
Add the egg yolks into the chocolate one by one.
Add 1/3 of the meringue and stir, with the wooden spoon, quickly and in circles until integrated. Once integrated, add in another third of meringue and stir more slowly until combined. Then, fold the remaining meringue into the mixture until no white streaks remain.
Pour the mixture into small glasses, cover them with cling film and put them to chill in the freezer for 1 hour.
Take them out of the freezer and sprinkle chocolate on top to decorate and give a crunchy touch to the dessert. Et voilà! You have made a delicious chocolate mousse.
I decided to bring these crepes with creme suzette to that dinner… and they were a hit!
If you want to make a special meal, this crepes suzette recipe is a great option to surprise your guests.
Crepes Must Always Be Flambéed ?
They do not always have to be flambéed. It is true that the origin of these pancakes comes from an unintentional flambéing accident; however, they are just as delicious in case you don’t want to flambé them. You can add the liqueur while making the sauce.
Who Invented Crepe Suzette ?
The most widespread legend about the origin of this dessert claims that, while a maitre was preparing some crepes for King Edward VII, at that time Prince of Wales, a tangerine liqueur that was nearby accidentally spilled and ignited in the crepes. As a consequence, this dessert was a great success among the diners, and the prince decided to name it after a young girl who was accompanying them. Her name was Suzette.
What Liqueur Is Commonly Used To Make Crepes Suzettes?
Originally, the liqueur used was Curaçao, but nowadays is commonly used Grand Marnier or Cointreau, both are orange flavored liqueurs. Some people make these crepes with brandy or rum as a substitute.
How To Flambe Crepes Suzette ?
Once the crêpes have been soaked in the Suzette sauce, and always with the extractor hood off, pour the liqueur and flambé crepes with the help of a lighter or a blowtorch. They can be flambéed in the pan or in front of the guests by pouring the orange liqueur at the last moment.
How to Make Crepes Suzette
To make this dessert, three parts must be taken into account: crepes, suzette sauce and flambé.
Crepes
1. Melt 50 grams of butter in the microwave for 40 seconds. Set aside.
2. In a hand blender jar, add half a liter of whole milk, 3 eggs, 250 grams of flour, a teaspoon of salt, 10 grams of sugar and the melted butter. Beat with a hand blender on medium speed until no lumps.
3. Strain the mixture and let it sit for one hour at room temperature, or half an hour in the refrigerator if you do not have time.
4. Once the resting time is up, put a small knob of unsalted butter in a 9.5 inch frying pan over medium high heat and wait for the butter to melt. Then, with a paper towel, spread the melted butter all over the pan.
5. With the help of a ladle, pour some crepe batter into the pan and tilt and turn the pan so that the mixture is evenly distributed.
6. Let the crepe cook, without touching it, for about one minute. Lift the edge a little with the help of a skimmer spoon and, when you see that it is golden brown, turn it over and wait a few seconds until the other side is also done. Remove the crepe from the heat and start again with another one.
Creme Suzette
7. Peel and cut the skin of an orange very thinly and then, with 2 oranges, make a fresh orange juice.
8. In a frying pan over medium heat, add 100 grams of sugar and 100 grams of softened butter. Stir until it begins to caramelize. When it starts to change color, pour in the freshly squeezed orange juice and the cut orange peel. Tip: if you do not want to flambé, you can add a splash of Cointreau in this step.
9. When the sauce starts to thicken, it is time to dip the crepes in the sauce. Soak each crepes in the sauce and then fold them twice.
Flambé Crepes Suzette
10. With the hood off, drizzle a splash of Cointreau over the crepes and flambé. Et voilà! You have just made delicious crepes suzette.
The original crepe suzette is flambéed, but if you don’t want to do this last step, that’s okay, the crepes will already be delicious! What you can do is to add the liqueur when you make the sauce.
If you like crepes, this other crepes recipeis ideal to make a delicious afternoon snack for your loved ones.
Crepes Suzette Recipe
Crepes suzette is a must dessert in your recipe book.
In a hand blender jar, add whole milk, eggs, flour, salt, sugar and the melted butter. Beat with a hand blender on medium speed until no lumps.
Strain the mixture and let it sit for one hour at room temperature.
Once the resting time is up, put a small knob of unsalted butter in a frying pan over medium high heat and, with a paper towel, spread the melted butter all over the pan.
With the help of a ladle, pour some crepe batter into the pan and tilt and turn the pan so that the batter is evenly distributed.
Let the crepe cook for about one minute. When you see it is golden brown, turn it over and wait a few seconds until the other side is also done. Remove the crepe from the heat and start again with another one.
Creme Suzette
Peel and cut the skin of an orange very thinly and then, with 2 oranges, make a juice.
In a frying pan over medium heat, add sugar and butter. When it starts to change color, pour in the orange juice and the cut orange peel.
When sauce starts to thicken, it is time to dip your crepes in the sauce. Soak each crepe in the sauce and then fold them twice.
Flambé
With the hood off, drizzle a splash of Cointreau over the crepes and flambé. Et voilà! You have just made delicious crepes suzettes.
In August 1994, Victor was on a plane to Paris on a mission to learn French with a Parisian family. However, he never expected to learn how to make pain perdu, the authentic French toast.
At that time, the culture of France was totally unknown to him.He didn’t speak the language, he didn’t know any of the family members beforehand, and he felt that at the age of 13, the adventure might be too challenging for him.
The first few days were a bit harsh, but little by little he got used to that situation. Besides he was in a wonderful city!
Oui and non was the only thing he knew to answer when spoken to. He always answered, even if he didn’t understand a word of what was being said.
A few weeks later they took a super-fast train to Lyon, and from there they went by car to a cottage in the French Alps. On that trip he was lucky enough to witness the Tour and see Miguel Indurain ride past in his yellow jersey.
The mother of that family taught him to make two very simple French dishes. The first was to boil an egg for 5 minutes, break the top of the shell and dip buttered bread in the yolk. A real treat. The second recipe was the famous pain perdu recipe, the authentic french toast, which consisted of using the leftover bread from the day before and turning it into a sweet delicacy.
How to Make Pain Perdu
1. The bread you can use to make pain perdu can be loaf bread, ciabatta or baguette, preferably stale bread from the day before.
It is best to use stale bread to prepare this dessert, as it holds the egg-milk mixture better without falling apart.
2. In a bowl, add 2 eggs and a pinch of salt. In another bowl, pour 200 ml of milk.
3 . Cut the bread into 0.5/1 inch slices.
4. Grease the pan with a tablespoon of butter and put it over high heat.
5. Dip a bread slice in the milk for one second on each side.
6. Now dip the same slice in the egg for one second on each side.
7. Place the same slice in the greased pan for one minute on one side, or when it starts to brown, and another minute on the other side. Do the same with the rest of the bread slices.
8. Before serving, sprinkle a little sugar on top of the pain perdu… Et voilà! Enjoy eating pain perdu!
French Toast Recipe
French toast is the pain perdu American version and has become a popular dish for brunch or breakfast. Although french toast recipe is similar to pain perdu´s, both are made differently.
The main difference between French toast and pain perdu is the type of bread used. French toast is usually made with sliced bread and pain perdu is made with stale bread. In addition, the french toast recipe is made with ingredients that aren´t in the pain perdu recipe, such as cinnamon, vanilla, and nutmeg. The final dressing is accompanied by maple syrup, jam, sugar or red fruits.
How to Make French Toast
1. In a bowl, pour 100 ml of whole milk and add 2 eggs, a teaspoon of cinnamon, a teaspoon of vanilla sugar, or vanilla extract, a pinch of salt and a pinch of nutmeg. Beat with a whisk and set aside.
It is best to use bread from the day before to prepare this dessert, as it holds the egg-milk mixture better without falling apart or becoming soggy. Some people recommend slicing the bread the night before and letting it dry a little overnight.However, it is also fine to use fresh bread when making this french toast recipe.
2. If you use unsliced bread, slice the bread into four 1-inch slices.
You can use either slice sandwich bread (bimbo) or brioche.
3. Grease the pan with a tablespoon of butter and put it over high fire.
4 . Dip one slice of bread in the egg mixture for 6 seconds on each side.
5. Place the same slice in the greased pan for 40 seconds on one side, or when it starts to brown, and another minute on the other side. Do the same with the rest of the slices.
6. Take the toast out of the pan and drain it briefly on kitchen paper.
7. Now it´s time to dress it with whatever you like: maple syrup, jam, berries, sugar… Et voilà! You have made a delicious French toast!
