Spiced french toast millefeuille with Chasselas grapes in Frontignan wine

Home
Our Recipes
Deserts Spiced french toast millefeuille with Chasselas grapes in Frontignan wine
picto_menu Retour

Serves 8

Temps de préparation : 25 minutes

Difficulté : Difficile

Recipe by Cyril Paysserand

Ingredients

  • 20 slices of ginger bread (pain d’épices)
  • 6 eggs
  • 0.2 L of grape juice
  • 0.4 L of liquid cream
  • 1.2 Kg of Chasselas grapes
  • 1 litre of Frontignan (a sweet Muscat wine)
  • 100 g of sugar
  • 100 g of butter

Preparation

Pour the sugar into a saucepan, heat without liquid until it becomes clear caramel. Flambé with the Frontignan, reduce by 3/4, draw off 1/3 and leave it to cool. 

Pour the remaining 2/3 over the chasselas off-the-stalk, leave to marinate in the fridge. Mix with beaten eggs with the grape juice and the cream. 

Place the slices of ginger-bread on a tray, pour the liquid over them and let it to soak for 5 minutes, turning them over after 3 minutes. 

Melt the butter in a non-stick pan, brown it gently and sauté the lightly-drained slices of ginger-bread, 15 seconds on each side. 

Build the millefeuille as in the photo by cutting the third (i.e. the top) slice into two. Pour the remaining liquid over it.