“French Toast” Maple Mascarpone Cream

Preparation info
  • Yield:

    1.10 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Mascarpone 920 g 2 lb .32 oz 83.64


  1. Combine the mascarpone, maple sugar, and gelatin sheets in a bowl and melt gently over a hot water bath.
  2. Meanwhile, place the brioche slices in a hotel pan lined with plastic wrap. A normal Pullman brioche loaf slice is about 10 cm /