Churro Pan Frances Recipe
brioche, dulce de leche, berries compote, maple syrup, cinnamon sugar
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Ingredients
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Brioche
Dulce de Leche
Berries Compote
Cinnamon Sugar
Maple Syrup
Method
Brioche Preparation
Prepare the Custard Mixture
In a mixing bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and sugar until well combined.
Soak the Bread
Dip each slice of brioche bread into the custard mixture, allowing it to soak for about 15-20 seconds on each side. Ensure the bread is well-coated but not overly soggy.
Cook the Brioche
In a non-stick skillet, heat a small amount of butter over medium heat. Cook the soaked brioche slices for about 3-4 minutes on each side, or until golden brown. Remove from the skillet and set aside.
Berries Compote Preparation
Cook the Berries
In a small saucepan over medium heat, combine the mixed berries, sugar, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.
Cool the Compote
Remove from heat and let the berries compote cool slightly before using it as a topping.
Cinnamon Sugar Preparation
Mix Cinnamon and Sugar
In a small bowl, combine the ground cinnamon and sugar. Mix well and set aside for coating the cooked brioche.
Assembly
Serve
Place the cinnamon sugar-coated brioche on a plate. Drizzle with dulce de leche and top with the berries compote. Serve warm with maple syrup on the side for drizzling.
