Torrija de crema inglesa al curry

Serves 1
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Directions

  1. 1Making tangzhong.
  2. 2Making tangzhong.
  3. 3Making tangzhong.
  4. 4Add flour, sugar, yeast, egg and milk in the mixer.
  5. 5Add flour, sugar, yeast, egg and milk in the mixer.
  6. 6Add flour, sugar, yeast, egg and milk in the mixer.
  7. 7Add tangzhong and mix it.
  8. 8Add tangzhong and mix it.
  9. 9Add tangzhong and mix it.
  10. 10Add butter, knead and let rest for 2 hours.
  11. 11Add butter, knead and let rest for 2 hours.
  12. 12Add butter, knead and let rest for 2 hours.
  13. 13Divide dough in four balls.
  14. 14Divide dough in four balls.
  15. 15Divide dough in four balls.
  16. 16Stretch the balls, fold twice and roll over.
  17. 17Stretch the balls, fold twice and roll over.
  18. 18Stretch the balls, fold twice and roll over.
  19. 19Put in mold and let rest for 2 hours.
  20. 20Put in mold and let rest for 2 hours.
  21. 21Put in mold and let rest for 2 hours.
  22. 22Paint with egg and put it in the oven.
  23. 23Paint with egg and put it in the oven.
  24. 24Paint with egg and put it in the oven.
  25. 25Making english cream.
  26. 26Making english cream.
  27. 27Making english cream.
  28. 28Beat egg yolks with sugar, then add milk and cream.
  29. 29Beat egg yolks with sugar, then add milk and cream.
  30. 30Beat egg yolks with sugar, then add milk and cream.
  31. 31Add curry and Ras al Hanout.
  32. 32Add curry and Ras al Hanout.
  33. 33Add curry and Ras al Hanout.
  34. 34Leave infusing for 1 hour.
  35. 35Leave infusing for 1 hour.
  36. 36Leave infusing for 1 hour.
  37. 37Pass to a bain-marie to thicken.
  38. 38Pass to a bain-marie to thicken.
  39. 39Pass to a bain-marie to thicken.
  40. 40Cut the brioche, dip in english cream.
  41. 41Cut the brioche, dip in english cream.
  42. 42Cut the brioche, dip in english cream.
  43. 43Mark in the pan.
  44. 44Mark in the pan.
  45. 45Mark in the pan.
  46. 46Add sugar and make a brulee with the blowtorch.
  47. 47Add sugar and make a brulee with the blowtorch.
  48. 48Add sugar and make a brulee with the blowtorch.

Ingredients

  • harina
  • harina
  • harina
  • azúcar
  • azúcar
  • azúcar
  • levadura
  • levadura
  • levadura
  • huevo
  • huevo
  • huevo
  • leche
  • leche
  • leche
  • tangzhong
  • tangzhong
  • tangzhong
  • mantequilla
  • mantequilla
  • mantequilla
  • yemas
  • yemas
  • yemas
  • azúcar
  • azúcar
  • azúcar
  • leche
  • leche
  • leche
  • nata
  • nata
  • nata
  • curry
  • curry
  • curry
  • Ras al Hanout
  • Ras al Hanout
  • Ras al Hanout

Equipment

bowlscalepanbowlmixerovenblowtorch

Tips

  • Making tangzhong will give a softer result.
  • Using a double boiler with ice to thicken the english cream.