Torrija de crema inglesa al curry
Serves 1
Directions
- 1Making tangzhong.
- 2Add flour, sugar, yeast, egg and milk in the mixer.
- 3Add tangzhong and mix it.
- 4Add butter, knead and let rest for 2 hours.
- 5Divide dough in four balls.
- 6Stretch the balls, fold twice and roll over.
- 7Put in mold and let rest for 2 hours.
- 8Paint with egg and put it in the oven.
- 9Making english cream.
- 10Beat egg yolks with sugar, then add milk and cream.
- 11Add curry and Ras al Hanout.
- 12Leave infusing for 1 hour.
- 13Pass to a bain-marie to thicken.
- 14Cut the brioche, dip in english cream.
- 15Mark in the pan.
- 16Add sugar and make a brulee with the blowtorch.
Ingredients
- harina
- azúcar
- levadura
- huevo
- leche
- tangzhong
- mantequilla
- yemas
- azúcar
- leche
- nata
- curry
- Ras al Hanout
Equipment
bowlscalepanbowlmixerovenblowtorch
Tips
- Making tangzhong will give a softer result.
- Using a double boiler with ice to thicken the english cream.
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