The gourmet pairing of a French toast with the RSRV Cuvée 4.5

2 hour

10 minutes

With this agreement, we find an aromatic world of pastry, butter, fresh butter, milk. The chardonnay is put in the spotlight and offers its gourmet aromatic scents. On the palate, the attack is of a broad effervescence which gives way to the frank acidity of the RSRV 4.5 cuvée and the champagne continues in a lemony and chiseled flavor. The aromatic tension of the champagne underlines the soft thickness of the brioche.

Clik to Buy RSRV 4.5

1. Mix flour, sugar, salt, yeast, milk and eggs for 5 minutes at low speed.

2. Switch to second speed and add the butter after 5 minutes (the dough comes off)

3. Leave to turn for 5 min (release the dough, remove and refrigerate)

4. Place the whole brioche in a previously greased cake tin, let it rise well, once the brioche has risen well, bake it at 160°C for 40 minutes.

Preparation for the mixture:

1. Mix all the ingredients

2. Store in a cool place

Finishing:

1. Cut nice slices of brioche, then soak them with the French toast mixture, start two by two depending on the capacity of the pan, before frying them add sugar on both sides to add crispiness, as well as butter to simmer in the pan.

2. Brown both sides, then remove the French toast.