May I Have Two Please!

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Make May I Have Two Please!

Traditionally, pain perdu was a way of using up stale bread. This stunning dessert recipe is transformed from mere convenience to glamorous showstopper. Almond-infused peaches, poached to perfection in a water bath, and a golden peach caramel add a burst of fruity sweetness, while fresh raspberries bring a welcome tartness to this beautifully bright brioche pain perdu recipe.

Poached Peach and Almond Pain Perdu

(A delicious cross between bread pudding and French toast!)

Serves 8

Total time:  40 minutes

Ingredients

Poached Peaches

8 peaches

1 oz of roasted almonds

1 vanilla pod, scraped

Peach Caramel

4 oz of light brown sugar

7 fl oz of peach purée, or peach juice

4 tbsp of butter, cut into cubes

Pain Perdu

1 brioche loaf

3 egg yolks

4 tbsp of sugar

6 oz of double cream

1 tbsp of butter, or more if cooking in batches

Chantilly Cream

1 pint of heavy whipping cream

1 vanilla pod, scraped

2 oz of confectioners sugar

To Serve

6 oz of raspberries

confectioners sugar

flaked almonds, toasted

Preparation

Preheat a water bath to 149°F

Peaches

Slice the peaches in half, removing the stones, then place in a vacuum bag along with the toasted almonds and scraped vanilla pod. Seal the bag and cook the peach halves for 10–12 minutes in a water bath, until softened.

Peach Caramel

Place a pan over a medium high heat and allow to heat up. Add the sugar gradually, stirring gently between each addition, until all the sugar has melted.

Allow the sugar to cook until it forms a golden caramel, then slowly add the peach purée. This will create a lot of steam so take care. Bring the mixture back up to the boil, stirring well to ensure the caramel has fully dissolved.

Remove the pan from the heat and gradually add the butter, whisking well until emulsified. Set the caramel aside, allowing to cool a little before serving.

Remove the cooked peaches from the vacuum bag and let them cool, face down, on a tray or plate.

Pain Perdu/Brioche

While the peaches are cooling, prepare the pain perdu. Cut the brioche loaf into 1 1/4 in thick slices, then cut out 8 rounds using a medium sized pastry cutter.

Whisk together the egg yolks, sugar and heavy whipping cream in a large mixing bowl. Add the brioche rounds to the bowl and soak well until most of the mixture has been absorbed.

Place a large frying pan over a medium heat and add a spoonful of butter. Heat until foaming, then add the soaked brioche rounds, cooking in batches if necessary,  and fry for 2 minutes on each side, or until golden brown. Once cooked, remove the pain perdu rounds from the pan and let them drain to drain on paper towels.

Chantilly Cream

Before serving, whisk the cream until just beginning to stiffen and fold in the vanilla and sugar. Carefully peel the peaches and cut into chunks, discarding any pieces which no longer hold their shape.

Plating/Presentation

Place a piece of pain perdu on each plate and dust lightly with confectioners sugar. Drizzle over a generous serving of the peach caramel and arrange pieces of peach and fresh raspberries across the plate. Finish with a quenelle* or two of the Chantilly cream, scattering over a handful of toasted almond flakes.  Serve

*Quenelle: A soft pleasing shape of a soft ingredient like ice cream, sorbet or whipped cream made by using two spoons to shape into almost a three sided elliptical...think football

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