Pain perdu caramélisé à la crème de marron, crème glacée à la vanille et brisures de marrons glacés
A decadent French toast dessert featuring caramelized bread with chestnut cream, served with vanilla ice cream and candied chestnuts.
Ingredients
Dough
- 300 g farine
- 50 g sucre
- 75 g beurre mou
- 1 c. à café sel
- 130 ml lait
- 2 oeufs œufs
- 15 g levure boulangerère
Sugar for caramel
- 1.5 kg sucre (semoule) (for caramelization)
- 2 verres d’eau
Chestnuts
- 2 kg marrons (déjà cuits)
- 300 ml crème liquide
- 3 gousses de vanille
Instructions
- Prepare the dough by mixing flour, sugar, salt, eggs, milk, butter, and yeast; let it rise for 1 hour.
- Caramelize the sugar with water until golden, then add the cooked chestnuts and cook until coated.
- Slice the bread, dip in the batter, then cook until golden in a pan.
- Serve the French toast topped with chestnut cream, caramelized chestnuts, and a scoop of vanilla ice cream.
Notes
Use high-quality vanilla and fresh chestnuts for best flavor.