Stuffed French Toast v.1
Description
Batter: Place all ingredients in a bowl and whisk until fully incorporated.
Peach compote: Place the diced peaches and the sugar in a medium pot and cook at low heat for 1 hour. Strain and save the juice.
Peach syrup: combine the peach compote juice with the maple syrup, warm up and reserve warm to serve with the French toast.
Whipped crème fraiche: in a medium bowl combine all ingredients and whisk until soft peak (you can do it also in a mixer or with a hand mixer)
Ingredients
- 10 ea Eggs, beaten
- 1 tbsp Vanilla paste
- 2 Tbsp Grand manier liquor
- 1 ea Orange, just the zest
- 1 pinch Kosher salt
- ½ cup Half and half
- 10 ea Peaches, cut in medium dice
- 2Tbsp Demerara sugar (or sugar in the raw)
- All Juice from the peach compote
- 1 cup Maple syrup
- 2 cup Crème fraiche
- ½ cup Powder sugar
- ½ tsp Vanilla paste
French toast batter:
Peach compote:
Peach syrup:
Whipped Crème fraiche:
Note
*Use medium ripe peaches for better results. If they are too green you might need to add more sugar. If they are too ripe they will fall apart during the cooking process.