French toast sandwich with strawberry jam, Chantilly and maple caramel
- Prep time
30 minutes - Cooking time
15 minutes - 4
Strawberry jam:
- ½ cup of frozen strawberries
- ½ cup of sugar
- 2 tbsp of maple syrup
- ½ packet of gelatin
- 2 tbsp of water
Yogurt:
- ¼ cup of 35% whipping cream
- 1 tbsp of maple syrup
- 1 vanilla bean (split open lengthwise using the tip of a knife and gently scrape out the seeds)
- 1 cup of plain yogurt
Maple caramel:
- 1½ cups of maple syrup
- 1½ cups of corn syrup
- ½ cup of unsalted butter, cut into cubes
- Pinch of salt
French toast:
- ½ cup of milk
- 2 eggs
- 1 pinch of cinnamon
- 1 pinch of nutmeg
- 2 tbsp of butter
- 8 slices of Campagnolo bread
Strawberry jam:
1. Place the strawberries, sugar and maple syrup in a saucepan. Reduce on low heat for 10 minutes.
2. Meanwhile, bloom the gelatin in the water.
3. Add the gelatin to the strawberry mixture and heat for 5 minutes, whisking vigorously.
4. Let cool completely.
Yogurt:
1. Whisk the cream, maple syrup and vanilla together.
2. Add the yogurt at the end and combine using a wooden spoon.
Maple caramel:
1. In a deep saucepan, cook the maple syrup and corn syrup until a candy thermometer reads 110°C.
2. Remove from heat and incorporate the butter and salt.
3. Mix well until you obtain a smooth texture.
4. Transfer to a jar and allow to cool before pouring over the French toast.
French toast:
1. Whisk the milk, eggs, cinnamon and nutmeg together.
2. Heat the butter in a non-stick frying pan.
3. Dip the bread slices in the batter and place in the hot pan.
4. Cook on both sides until golden.
Assembly:
1. Arrange the bread slices side by side in twos.
2. Spread 2 tbsp of yogurt on one side.
3. Spread 2 tbsp of strawberry jam on the other.
4. Close the slices and garnish with some maple caramel and a spoonful of yogurt.
*Recipe courtesy of Ann-Rika Martin
