Toasted Pain Au Levain | Confiture De Lait | Fleur De Sel

Preparation info
  • Yield: About


    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About
Why These Flavors Work

This is one of the simplest and purest forms of flavor combination; they are so different and distinct yet work so well together. The bread has sour notes from the pre-ferment that is used to leaven it, as well as Maillard notes. This is tempered by the sweetness and flavor of the confiture de lait, which is a form of dulce de leche and essentially a milk caramel. The salt accents all of the flavors but also tempers the sweetne