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Pain perdu with vanilla ice cream

PT2H25M

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Ingredients

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Brioche

  • 500g of plain flour
  • 100g of sugar
  • 15g of dried yeast
  • 100ml of milk, plus extra to brush the top
  • 3 eggs
  • 185g of unsalted butter, at room temperature
  • 10g of salt

Vanilla ice cream

  • 500g of milk
  • 165g of UHT whipping cream
  • 1 vanilla pod
  • 120g of sugar
  • 50g of atomised glucose
  • 50g of milk powder
  • 4g of Stabiliser Stab 2000

Anglaise

  • 500ml of milk
  • 500ml of double cream
  • 100g of sugar
  • 180g of eggs, (approx. 3 large eggs)
  • vanilla essence, a few drops

Crumble

  • 275g of plain flour
  • 125g of sugar
  • 125g of butter

To finish

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Method

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1
The day before you plan to serve the dish, make the ice cream. Add the milk, cream, vanilla pod, sugar, glucose, milk powder and Stab 2000 to a saucepan. Heat up slowly, bringing the temperature up to 85°C, then pass the mixture through a sieve. Allow to sit at room temperature for 2 hours then pour into an ice cream machine and churn. Store in the freezer until needed
  • 500g of milk
  • 165g of UHT whipping cream
  • 1 vanilla pod
  • 120g of sugar
  • 50g of atomised glucose
  • 50g of milk powder
  • 4g of Stabiliser Stab 2000
2
To make the brioche, place the flour and sugar in a stand mixer with a dough hook attachment. Dissolve the yeast in the milk
  • 500g of plain flour
  • 100g of sugar
  • 15g of dried yeast
  • 100ml of milk
3
Start to mix the flour on a slow speed then add the milk. Gradually add the eggs, allowing them to combine before adding more. Add the softened butter in batches until it is completely mixed in. Finally, add the salt and mix for 3 minutes until everything comes together
  • 3 eggs
  • 10g of salt
  • 185g of unsalted butter, at room temperature
4
Place the dough in a bowl, wrap in cling film and prove overnight in the fridge to develop the flavour
5
The next morning, preheat the oven to 200°C/gas mark 6. Knock back the dough, re-shape it and place in a loaf tin. Leave to prove at room temperature for one hour
6
Brush the top of the brioche with milk and bake in the oven for 20 minutes. Remove and allow to cool
7
To make the anglaise, mix everything together in a bowl
  • 500ml of milk
  • 500ml of double cream
  • 100g of sugar
  • vanilla essence, a few drops
  • 180g of eggs, (approx. 3 large eggs)
8
Cut the brioche into logs measuring 4cm wide, 4cm high and 14cm in length. Place them in a dish just large enough to fit the logs. Pour the anglaise over the top, carefully placing a tray over the logs to ensure they are completely submerged. Cover the dish in cling film, place in the fridge and leave for 12 hours
9
An hour before you plan to serve the dish, carefully take the brioche out of the anglaise and sit the logs on a wire rack to drain for 30 minutes
10
Meanwhile, make the crumble. Preheat the oven to 180°C/gas mark 4. Place all the ingredients in a food mixer and, using a paddle attachment, beat for 5 minutes or until the mixture forms a coarse crumb. Place on a baking tray and cook for 10 minutes or until golden. Allow to cool then gently break to create fine breadcrumbs
  • 275g of plain flour
  • 125g of sugar
  • 125g of butter
11
Heat some butter in non-stick frying pan, add the brioche logs and brown all over. Transfer to a baking tray and cook in the oven for 10 minutes
  • 100g of unsalted butter
12
Remove the brioches from the oven, sprinkle some caster sugar over each log and caramelise with a blowtorch. Repeat this process until the logs are caramelised and dark on each side
  • caster sugar, to caramelize
13
Divide the brioches between 6 plates and serve with a scoop of vanilla ice cream sat on top of a spoonful of crumble. Finish with a shard of chocolate on top of the ice cream and serve immediately
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Pain perdu with vanilla ice cream

 
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