Toffee Apple Pain Perdu Recipes

TOFFEE APPLES

Steps:

• Push a wooden cocktail stick into each apple core, making sure they are secure. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved.
• Add the remaining ingredients and bring to the boil.
• Boil until the temperature reaches the soft crack stage 143 C (290 F), when a little of the syrup dropped into cold water separates into hard but not brittle threads.
• Brush down the sides of the pan occasionally with a pastry brush dipped in cold water.
• Do not stir.
• Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper.
• Do not keep for more than 1 day.

TOFFEE APPLE PAIN PERDU

Steps:

• For the creme patissiere: Bring the milk to the boil over medium heat. Whisk egg yolks, sugar and flour. Add a small amount of hot milk, whisk then add the rest of the milk. Return to saucepan and stirring continuously over medium heat until think - 2-4 minutes Stir through the butter and set aside until cool.
• Trim the bread slices into neat squares. Spread the creme patissiere over half the slices and sandwich together. You now have 6 'pain perdu'.
• Place them in a shallow dish. In another bowl whisk together the milk and eggs and pour over the bread. Gently turn over the bread to soak up the milk mix.
• Heat the butter in a large non-stick pan over medium heat and add the bread and fry until golden on each side. Transfer to plate and keep warm.
• Wipe out pan and return to heat, sprinkle sugar over pan and melted and caramelised add the sliced apple and turn to coat well and slightly soften, about 3-5 minutes.
• Serve 1 pain perdu topped with carmalised apple and hazelnut icecream.