Last year, you really liked my recipe for French toast rolled with pears. It’s a simple, original and delicious recipe that I make very regularly to taste it, varying the flavors. Sometimes I even make it as an aperitif with cheese.
These little wraps are always a big hit and disappear in the blink of an eye.
The chocolate brioches are certainly the most successful version. No one can resist flowing chocolate!
To make them I use chocolate sticks, the ones used by bakers to make buns. I simply wrap them in half a slice of brioche before tossing them in the French toast mix and then in the pan. This produces fine rolls.
8 slices of brioche
16 chocolate sticks
2 small eggs
1 tsp vanilla extract
Place the slice of brioche on the work surface and roll it out as thinly as possible.
Trim the edges then cut it in half.
Place a stick of chocolate on the edge of the first half then roll up. Press lightly with the roller to seal the edges.
Do the same for the other half, then for the other slices.
Mix eggs, milk, cream and vanilla.
Melt the butter in a skillet over low heat.
Toss each roll in the mixture, then place it in the pan, seam side down.
Leave to cook on a fairly low heat for a few minutes. Flip occasionally to brown each side. The French toasts are ready when they are golden brown and the chocolate is runny.
To finish: to help you, I had done a short video for French toast rolled in Cantal. The principle is the same.
The brioche is the one found in supermarkets.
If you prefer to use sandwich bread, remember to sweeten the egg, milk and cream mixture.
For chocolate, you can find it quite easily now in specialized stores. Some stores for professionals are also open to individuals.