Carmes de Rieussec
& Pineapple French Toast
Creation of Marie-Caroline Malbec
Ingredients
• 440 g strong white flour
• 1 pinch of salt
• 11 g baker's yeast
• 30 g organic brown sugar
• 250 ml of warm full fat organic milk
• 30 g cold butter (for the bread dough)
• 1 pineapple
• 1 vanilla bean
• 1 piece of star anise
• 60 g orange blossom honey
• 50 g butter (to cook the bread)
For 4 persons Preparation time: 30 min | Cooking time: 40 min (+ 40 min of rest)
Mix the flour, salt, yeast, sugar and milk in the bowl of a food processor and then add the butter cut into small pieces, knead for five minutes on speed 2, leave to rest under a clean cloth for 20 minutes at room temperature. Oil the inside and lid of a sandwich bread loaf tin; with the lid open, 2/3 fill with the dough, cover with a cloth and leave for 40 minutes at room temperature. Preheat the oven to 210°C (gas mark 7), close the lid and bake for 10 minutes, reduce the temperature to 180°C (gas mark 6) and cook for another 30 minutes. Leave to cool for two minutes, open the tin and allow to cool completely before slicing.
Dip the slices in a mixture of egg yolk, milk and sugar, and fry them in butter until golden brown.
Cut the pineapple into cubes and caramelize them in a pan with the honey and star anise.
Serve the French toast with the roasted pineapple cubes.
Obviously, this recipe could be made more quickly with sandwich bread bought from a good baker.
Serve with a young Sauternes: Carmes de Rieussec.
Château Rieussec's second wine is a little more expensive, but let us not forget that one tends to drink sweet wines in moderation... A festive wine par excellence with a beautiful sparkling golden colour. As for its aromas of spices and exotic fruit, it goes without saying that they are a perfect match for this dessert's buttery, roasted fruit flavours.
