Caramelised Pain Perdu Recipe - Great British Chefs
This is the ultimate pain perdu recipe from chef Jun Tanaka, who soaks his brioche in a rich anglaise before baking and blowtorching for a caramelised finish. Serve with a quenelle of his incredible...
Ingredients
- 500g of plain flour
- 100g of sugar
- 15g of dried yeast
- 100ml of milk, plus extra to brush the top
- 3 eggs
- 185g of unsalted butter, at room temperature
- 10g of salt
- 500g of milk
- 165g of UHT whipping cream
- 1 vanilla pod
- 120g of sugar
- 50g of atomised glucose
- 50g of milk powder
- 4g of Stabiliser Stab 2000
- 500ml of milk
- 500ml of double cream
- 180g of eggs, (approx. 3 large eggs)
- vanilla essence, a few drops
- 275g of plain flour
- 125g of sugar
- 125g of butter
- 100g of unsalted butter
- caster sugar, to caramelize
- chocolate decorations, to garnish the ice cream
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