Pain Perdu

Name: Pain Perdu
Yield: Makes 10 desserts
Ingredients: crème caramel with grand marnier; orange brioche dough; oil; clarified butter; butter; lemon verbena ice cream; candied orange peel strips; tuiles; light corn syrup; orange suprêmes; citrus sauce

Preparation info

Makes
10
desserts

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	U.S.	Metric
Butter, soft, or cooking spray	As needed	As needed

Dessert
Vegetarian
Gluten-free

Method

Butter 10 rings 2½ in/6 cm in diameter and 1½ in/4 cm high, or spray lightly with cooking spray, and place on a sheet pan lined with parchment paper. Scale the brioche dough into 10 pieces, 2 oz/60 g each, and roll into balls. Place each ball into a ring and proof at 80° to 85°F/27° to 29°C until doubled in size, 1½ to 2 hours.