Leave no bread behind.

June 15th, 2013 | Posted by Gregoire Michaud in Daily life...

Pretending I am going to teach anyone how to make the best French toast (or pain perdu) on Earth would be way beyond my confidence point as I think there are so many people making it very well out there… at most, I might be able to inspire a different take on the classic dish…

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It turned out we had an extra loaf of rye figs & walnut sourdough laying around on our wooden bench and I decided to give Kouign-amann’s caramel a serious competitor. I sliced the loaf, cut and round disc and bathed it in cream, milk and egg until well soaked – to finally pan fried it in butter and gave it a beautiful caramelized crust. To go with that, I slowly cooked Japanese pumpkin and added a few pecan nuts.

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On the other hand, the way I whip cream nowadays is a bit different than the good old fashion. I whip it to about 80%, add whatever is needed like vanilla or sugar and I finish it with a few grams of xanthan gum. Yes, you read the right word, xanthan gum! It allows the cream to set very smoothly and in a fluffy way, leaving the particles of water and fat in their original condition, and where there is zero risk of having a start of splitting; and not to forgot it allows to pipe cream drops that look smoother than ever before.

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The rich caramelized toast loaded with figs blends beautifully with the soft pumpkins, pecan nuts and the dollops of soft cream. 

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  • Vivian

    Hi Chef,

    It is very interesting that you put xanthan gum into your whipped cream! Do you have an exact ratio for your recipe? Also, when I use x-gum as a thickener, it always takes a longer time to fully blended in, or else there will be small clumps. So my question is, while you add you x-gum into your 80%whipped cream, would it gets over whipped before the x-gum is completely incorporated? Thanks =)
    Vivian

    • http://gregoiremichaud.com Gregoire Michaud

      Hello Vivian,

      You have to mix the x-gum with sugar before mixing into recipes so it will avoid the lumps. For example for the whipped cream, I added 3% of sugar and the tip of a teaspoon of x-gum mixed with it when the cream starts to thicken… then i just finish to whip when it is at soft peak – it’s beautiful!

  • Angie_L

    Hey Chef, you’ve successfully turned a classic into a fancy-looking dish. Well done!
    I learnt something new today, thank you for the helpful tip of adding Xanthan Gum into whipped cream.

    • http://gregoiremichaud.com Gregoire Michaud

      You’re much welcome Angie! It’s a simple tip, but it makes a big difference in the eating experience and the smoothness on the plate :)

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