French toast stuffed with cream

French toast stuffed with cream

French toast stuffed with pastry cream

We are here with another torrijas, and if the classic torrijas are good ... French toast stuffed with cream they are deadly! The inside of these torrijas melts in your mouth, between how soaked they are in milk and the pastry cream ... good good good. Of course, there are some torrijas ladies, let's say one of these are worth two of the normal ones.

And is it very messy to do these cream torrijas? Well no, you just have to make an extra, which is the pastry cream and you can leave it ready the day before calmly. In addition, although it seems that everything can be a disaster, cream dripping everywhere and those things, well you know that it is not, the cream does not move from where it does not have to move and until they sink the tooth they will not know the surprise waiting inside. So cheer up with those French toast!

French toast stuffed with cream
French toast stuffed with cream,

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Preparation time: 
Cooking time: 
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Ingredients
  • 1 liter of whole milk
  • ½ liter pastry cream
  • 1 loaf of bread,
  • 1 cinnamon stick
  • the peeling of half a lemon
  • 200 gr white sugar
  • 2 teaspoons ground cinnamon
  • 2 eggs L
  • mild olive oil for frying

Preparation
  1. We are going to prepare the infused milk. In a saucepan we put the whole milk with the cinnamon and the peel of half a lemon (this one without the white part because it is bitter). Let it cook for 5 ′. Remove from heat, add 100g of sugar, stir to dissolve, strain and reserve.
  2. We cut the loaf of bread into slices, I cut them about 2 cm, hence my super stuffed torrijas. Now we take the cold pastry cream and put a generous spoonful on it, it will not come out, so do not cut yourself. We put another loaf of bread on top as a sandwich. We press a little to seal.
  3. When we finish with all the bread we will have it ready to soak and coat them like a normal toast.
  4. We will have a plate with milk, another with beaten eggs and another with sugar and ground cinnamon.
  5. We start by soaking the torrijas in the milk, with joy, that they do not stay dry.
  6. From there to the egg, we smear well, and from there to the pan with the hot oil.
  7. As our stuffed torrijas come out of the oil, we will put them on paper for a couple of minutes, and from there to coat with sugar.
  8. And ready, to see how many or eat!

 


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