Prepare Salted Caramel: In a saucepan, combine Sugar and Water. Cook over medium heat, without stirring, until amber in color. Carefully whisk in Heavy Cream and Butter. Stir until smooth. Stir in Fleur de Sel. Set aside to cool.
Prepare Candied Walnuts: In a saucepan, combine Sugar and Water. Cook over medium heat, stirring until Sugar dissolves. Add Walnuts and cook, stirring constantly, until coated and caramelized. Spread onto parchment paper to cool.
In a shallow dish, whisk together the Egg Yolks, Heavy Cream, Bourbon, Vanilla Bean Paste, and Cinnamon (French Toast).
Dip each slice of Brioche Bread into the French Toast mixture, ensuring both sides are coated.
Melt 2 tablespoons of Butter in a large skillet over medium heat.
Cook the French toast for 4-5 minutes per side, or until golden brown and cooked through.
Spread a generous layer of Mascarpone Cheese onto each tortilla.
Drizzle with Salted Caramel and sprinkle with Candied Walnuts.
Place a cooked slice of French toast on top of the caramel and walnuts.
Fold the sides of the tortilla inward, then roll up tightly to form a Crunchwrap.
Melt the remaining 1 tablespoon of Butter in the skillet. Cook the Crunchwraps for 4-5 minutes per side, or until golden brown and crispy.
Ingredients
4
88Slices of Brioche Bread
4120Large Egg Yolks
1 cup240Heavy Cream
2 tbsp30Bourbon
1 tbsp15Vanilla Bean Paste
1/4 tsp1.25Ground Cinnamon
1 cup200Granulated Sugar
1/4 cup60Water
1/2 cup120Heavy Cream
4 tbsp60Unsalted Butter-cubed
1 tsp5Fleur de Sel
1 cup100Walnut Halves
1/4 cup50Granulated Sugar
1 tbsp15Water
44Large Flour Tortillas
4 oz113Mascarpone Cheese
Equipment
Large Skillet
Shallow Dish
Whisk
Saucepan
Parchment Paper
Instructions
Prepare Salted Caramel: In a saucepan, combine Sugar and Water. Cook over medium heat, without stirring, until amber in color. Carefully whisk in Heavy Cream and Butter. Stir until smooth. Stir in Fleur de Sel. Set aside to cool.
Prepare Candied Walnuts: In a saucepan, combine Sugar and Water. Cook over medium heat, stirring until Sugar dissolves. Add Walnuts and cook, stirring constantly, until coated and caramelized. Spread onto parchment paper to cool.
In a shallow dish, whisk together the Egg Yolks, Heavy Cream, Bourbon, Vanilla Bean Paste, and Cinnamon (French Toast).
Dip each slice of Brioche Bread into the French Toast mixture, ensuring both sides are coated.
Melt 2 tablespoons of Butter in a large skillet over medium heat.
Cook the French toast for 4-5 minutes per side, or until golden brown and cooked through.
Spread a generous layer of Mascarpone Cheese onto each tortilla.
Drizzle with Salted Caramel and sprinkle with Candied Walnuts.
Place a cooked slice of French toast on top of the caramel and walnuts.
Fold the sides of the tortilla inward, then roll up tightly to form a Crunchwrap.
Melt the remaining 1 tablespoon of Butter in the skillet. Cook the Crunchwraps for 4-5 minutes per side, or until golden brown and crispy.
Comments