Breakfast Bar: Crispy Wafer and Milk Chocolate Base | “French Toast”

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Why These Flavors Work

The crispy base is made with feuilletine, which is essentially a thin wafer broken into small pieces. This emulates breakfast cereal without having a processed cereal taste; in fact, it is more of a textural component than a flavor per se. This base is made with milk chocolate as a binder and cinnamon, and it stays crisp for long periods of time. The brioche is also a textural component, but its reason for being is so that it is similar to French toast in texture, without the custard base. The brioche is soaked in a light and very fluid ganache, which gives the impression that it is soaked like a slice of French toast. The ganache is flavored with rum, cinnamon, and vanilla. All of these flavors are used in breakfast items; although you wouldn’t necessarily have cereal followed by French toast, the dessert brings together flavors that are associated with breakfast, and it has a good textural balance as well. The milk chocolate is another textural component that binds well with the other flavors without dimming them; a darker chocolate would hide the important flavor notes of the dessert.

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Ingredients

Method

Assembly Procedure

  1. Place a square of crispy wafer morsels on top of the brioche. Let this set up in the refrigerator.
  2. Turn the French toast bars out of their mold and onto a sheet pan lined with a nonstick rubber mat. Reserve in a freezer for about 30 minutes.
  3. Meanwhile, melt the milk chocolate spray and set up a spray station, a surface that should be covered with plastic to keep the shop clean where you can spray the French toast.
  4. Fill a compressor canister and spray the French toast with an even coating of spray. Keep the compressor gun at least 60 cm/24 in from the French toast to obtain a velvety smooth look.
  5. Transfer the bars to a base for display.
  6. Apply a single drop of maple gold on the front left corner of the bar using an eye dropper. Display.

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