Recipe Brioche French toast 'St Clements'
Created by Franco Caruso, Head Chef, Lolo and Wren
Ingredients
- 3 Whole Eggs
- 1 Egg Yolk
- 165 grams Castor Sugar
- 2 Lemons (Zest)
- 100 grams Unsalted Butter
- 250 grams Castor Sugar
- 250 mL Orange Juice
- 2 Oranges (Zest)
- 30 mL Water
- 100 grams Whisked Egg
- 100 mL Thickened Cream
- 15 grams Icing Sugar
- 1 Pinch of Cinnamon
- 100 grams Fresh Raspberries
- 30 grams Clarified Butter for Frying
- 1 Loaf of Brioche (Sliced)
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