Demi French Toast Recipe

Prepare custard and soak

In a shallow bowl whisk together the egg, whole milk, heavy cream, granulated sugar, vanilla extract and a pinch of salt until homogenous. Submerge the brioche slice for 20–30 seconds per side, allowing it to absorb but not fall apart. Let excess drip off on a rack for 2 minutes.

Cook

Heat a nonstick or cast-iron skillet over medium-low heat and add 10 g unsalted butter. When butter is foaming and slightly golden, place the soaked brioche in the pan. Cook 2½–3 minutes per side until deep golden brown and warmed through. Remove to a warm plate and tent with foil to keep warm.

Combine strawberries, granulated sugar, lemon juice and 15 ml water in a small saucepan over medium heat. Stir until sugar dissolves, then simmer gently 6–8 minutes until strawberries have softened but still retain some shape and the liquid thickens slightly. Taste and adjust acidity with a touch more lemon if needed. Remove from heat and let cool slightly.

Place milk and scraped vanilla pod (or paste) in a small saucepan and heat to just below simmering (small bubbles at edge). In a bowl whisk egg yolks with sugar until pale, then whisk in cornstarch until smooth. Temper the yolk mixture by whisking in about one-third of the hot milk, then return tempered mix to the saucepan. Cook over medium-low heat, whisking constantly, until mixture thickens and comes to a gentle boil (30–60 seconds). Remove from heat and whisk in butter until incorporated. Transfer to a clean bowl, cover surface with plastic wrap to prevent a skin, and chill until slightly cool and spreadable (15–20 minutes).

Combine maple syrup and brewed espresso in a small saucepan and warm over low heat until just steaming (do not boil aggressively). Stir in 5 g butter to add sheen and a touch of richness. Keep warm until plating.

Preheat oven to 180°C (350°F). In a small bowl whisk together the egg white, powdered sugar, flour and matcha powder until smooth. Whisk in melted butter and honey to make a thin batter. On a parchment-lined baking sheet, spread about 1 tablespoon of batter very thinly into an oval (about 8–9 cm) using an offset spatula. Bake 6–8 minutes until edges are lacy and top is set. Immediately lift the tuile from the paper and shape over a dowel or edge of a rolling pin to create a curved tuile. Cool completely; tuile will crisp as it cools.

Grate or microplane the white chocolate finely. For a drier, powdery snow, chill the grated chocolate in the freezer for 10 minutes and then pulse briefly in a food processor with the optional cocoa butter until a flaky, snow-like texture forms. Keep chilled until plating to prevent melting.

Place the warm brioche French toast centrally on the plate. Spoon 2–3 tablespoons of warm strawberry compote on one side of the toast, leaving some berries whole for texture. Pipe or spoon 2 tablespoons of the vanilla crème pâtissière in a neat quenelle or small pool on the opposite side of the compote and a little onto the toast if desired.

Lightly drizzle 15–20 ml of the warm coffee-infused maple syrup over the toast and around the plate. Lean the matcha honey tuile into the crème pâtissière so it stands upright for height and visual contrast.

Dust the plate and toast lightly with confectioners' sugar, sprinkle the white chocolate snow over the toasted brioche and plate (use sparingly to look like snow). Garnish with a small mint leaf. Serve immediately.