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Recipe: Croissant French Toast by Chef Marius Blin
Esterel at the Sofitel L.A. shares their buttery recipe for “lost” croissants.
Let’s talk about leftover croissants. They’re just not the same the next day, not even after a quick toast in the oven. So turn them into something even better: this ever-so-creamy French toast from chef Marius Blin. At Beverly Hills’ Esterel, the chef (who speaks with a darling French lilt) soaks the croissants in what amounts to—get this—crème brûlée batter (!). They taste like they’ve been dipped into a Julia Child-approved amount of butter, but in fact they are fried in just a touch of vegetable oil. Serve them as Blin does every day at Esterel’s breakfast buffet, with a small pot of whipped cream and Vermont maple syrup on the side.
Croissant French Toast by Marius Blin at Esterel
Yields 4 servings
8 day old mini croissants, split in half lengthwise
1 Tablespoon sugar
½ cup heavy cream
½ cup whole milk
½ vanilla bean (split in half lengthwise)
1 tsp cinnamon
½ tsp nutmeg
Vegetable oil, for frying
Whipped cream and Maple syrup for serving
- In a small saucepan over medium heat, warm up the cream, milk, vanilla, and cinnamon.
- In a small bowl, whisk the eggs and sugar. Slowly pour the warmed cream mixture into the eggs. Note: the cream mixture should just be very warm to the touch—if it is too hot, it will scramble the eggs. Whisk until combined. Cool.
- Place sliced croissants in custard mixture and let soak for between 10 and 20 minutes.
- Warm a bit of vegetable oil in a non-stick pan. Once hot, begin removing croissants from custard mixture and frying them. Fry until they are golden on one side, and then flip.
- Once cooked, serve them hot, with Maple syrup and whipped cream.