FOODlog #261: Brioche French Toast

The Brioche French Toast is one of the signature items at the cafe I work at. It's one of the prettier looking dishes that we serve. It takes at least 10 minutes to make this dish as the plating takes quite a bit of time to prepare and in restaurant standards, 10 minutes is considered borderline long.

Here's how we make it:

Firstly we use a shokupan milk loaf slice that we soak in an egg wash mixture of eggs, milk, sugar, cinnamon, and vanilla extract. It then gets a coating of panko bread crumbs and then it goes in the deep fryer for 2 minutes on each side.

I know what you're thinking, it'll be too oily being deep fried, but it doesn't actually get submerged as it floats and fries only on the surface.

After draining for a minute, the French toast goes on a plate and is dusted with beetroot powder. 3 corners of the toast has some matcha crumble placed at the side and on the other top right corner, some scratch made blueberry jam.

Next, mascapone is piped on and then the plate is decorated with fresh strawberries and blueberries followed by edible flowers and microgreens.

Finally a saucer of caramel is placed on the side and the dish is ready to be served.

A super instragramable dish that not only looks the part but taste great too. Sweet and savory combination at its best! ~~