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Terbo Treats #1: Espresso & Nutella S’more French Toast

Espresso & Nutella S’more French Toast

Prepare to drool with Chef Amy’s amazing French toast recipe. Let’s get cooking with coffee!

Serves 4

You will need the following:

For the marshmallow:

– 2 egg whites (reserve yolks for the French toast mix)
– 100g castor sugar
– A double shot of Terbodore Great Dane coffee
– 6 gelatin leaves
– ¼ cup of water
– ¼ teaspoon fine salt
– ½ teaspoon coffee grinds

For the French toast:

– 8 thickly sliced pieces of brioche
– 4 tablespoons of Nutella
– 2 egg yolks
– 2 eggs
– 200ml cream
– A double shot of Terbodore Great Dane coffee
– 1 teaspoon of good quality vanilla essence
– A generous amount of butter for frying
– Fresh berries and whipped cream to serve

Method:

– Put the gelatin leaves in ice cold water until soft, then strain.
– Put the sugar, water and espresso into a small saucepan.
– Boil at medium heat, until it reaches 110 °C (if you don’t have a thermometer, you can judge this by the large, fast popping bubbles that form once the water has evaporated).
– While the syrup is coming to temperature, put the egg whites in the bowl of a stand mixer and whisk until soft peaks form.
– Once the syrup is ready, whisk the egg whites at a medium speed while pouring in the hot syrup (aim for the space between the bowl and the whisk attachment).
– Add the softened gelatin leaves, salt and ground coffee while the mixture is still warm and continue to whisk until thick and fluffy.
– Set aside until plating.
– Whisk together the eggs, yolks, cream, vanilla and coffee and place in a flat dish.
– Sandwich the brioche slices together with the Nutella.
– Heat a non-stick pan and melt the butter.
– Soak both sides of each brioche sandwich in the custard mixture and immediately add it to the hot pan.
– Fry the French toast on both sides at medium heat until golden.
– To serve, put the French toast on a plate, add a dollop of marshmallow on top and toast under a grill or with a blowtorch until browned.
– Top with berries and cream and enjoy while hot.

Equipment:

– Bowl for soaking gelatine
– Saucepan
– Sugar thermometer
– Stand mixer with bowl and whisk attachment
– Spatula
– Stove or induction plate
– Bowl for custard
– Whisk
– Flat dish
– Non-stick pan
– Lifter
– Spoons
– Plates
– Knife or small offset palette knife
– Chopping board
– Blowtorch or grill

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