Jun Tanaka's pain perdu with crème anglaise
This recipe from The Ninth's Jun Tanaka involves making brioche from scratch. It's fried and served with either or both of home-made crème anglaise and ice cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodism.co.uk.
Cooking tools:
- Stand mixer
- Ice cream maker
- Kitchen torch
- Loaf pan
- Fine-mesh sieve
- Ice cream scoop
- Pastry brush
- Cooling rack
- Oven
- Stove
- Mixing bowl
- Whisk
- Saucepan
- Spatula
- Nonstick skillet
- Baking sheet
- Chef's knife
- Cutting board
- Plastic wrap
- Airtight container
- Freezer
Ingredients
- 500g strong flour
- 3 eggs
- 90g sugar
- 10g salt
- 100ml milk
- 15g dried yeast
- 175g butter (soft)
- 500ml milk
- 500ml double cream
- 180g eggs
- 100g sugar
- 10g vanilla essence
- 6 egg yolks
- 175g sugar
- 2 vanilla pods
- 50g butter
- 50g caster sugar
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