Torrija

Crispy French toast, stuffed with sweet mita crema and blackberry compote, maple syrup

Server Description
Brunch is the one meal period where it's completely acceptable to have dessert for your meal, so you're really missing out if you don't order this. Torrija is essentially Spanish french toast, but better because it's crispy on the outside and soft on the inside. Our version is stuffed with a sweet and tangy cheese filling, topped with a berry compote and served with maple syrup. I recommend this as a treat to share either before, during or after your brunch.
pronunciation
TORE E HA
runner description
Spanish French Toast
Line up notes
allergies
Dairy
Egg
Gluten
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ingredients

Torrija Bread: pullman loaf, trimmed & cut to 1.2" thick slices, each slice cut diagonally and then diagonally again

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Torrija Custard:‍

• 1.6kg whole egg
• 2.8kg whole milk
• 2.8kg heavy cream
• 250g triple sec
• 250g confectioner's sugar
• 40g vanilla paste
• 16g ground cinnamon
• 16g lemon zest
• 20g orange zest
• 18g kosher salt

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• Lemon Zest
• Plain Bread Crumbs (same as the croquetas)
• 10X Sugar

sourcing
PREP recipe 1
Cinnamon Sugar
PREP recipe 2
Sweet Mita Crema
PREP recipe 3
Berry Compote
PREP recipe 4
procedure

Torrija Custard:

  1. Combine all the ingredients & blend well.
  2. Refigerate until ready to soak the bread.

Soaking the Torrijas:

  1. Once the bread is cut, lay all the slices out on in a single layer on a parchment-lined sheet tray. Let the bread get a little stale-- 1/2 day at room temperature.
  2. Transfer the stale slices to shallow fish flats (or 2" hotel pans).
  3. Pour the custard over the slices, enough to fully submerge the slices in the custard. They will be "swimming."
  4. Set a piece of parchment directly on the top of the bread slices.
  5. Now set another hotel pan or fish flat on top of the parchment. Weigh down the pans so that the bread is fully submerged.
  6. Refrigerate for a minimum of 2 days!! They can hold for 3-4 days and just get better.

Breading the Torrijas:

  1. Pull the bread from the custard. Let them drip, but do not squeeze out the custard.
  2. Coat all sides evenly with the plain bread crumbs. Set the coated slices on a parchment-lined sheet tray.
  3. Refrigerate uncovered for 20 minutes.
  4. The breaded slices are good overnight in the walk-in, but should be loosely covered so they do not completely dry out.

Frying the Torrijas:

  1. Deep fry (in the same oil as the churros) at 350 degrees for about 3 minutes or until golden brown. You will need to use a second basket to keep the slices submerged.
  2. Let the torrijas cool slightly, then toss in the churro cinnamon sugar.
  3. Spread 1.5 oz of sweet mita crema evenly throughout a small casserole dish
  4. Shingle the 2 pieces of torrija against each other
  5. Top with 1 oz of berry compote
  6. Garnish around the torrija with .5 oz of maple syrup
  7. Top with a mint sprig
critical control points

•Prep the night before

•Fry until golden brown, but the inside should be slightly creamy.

•Berry compote should be reduced enough so that it’s thick but liquid-y, and can coat the back of the spoon

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PACKAGING
PLATEware
Granite Casserole Dish
Serving Spoon
Plateware
Granite Casserole Dish
Serving Spoon
video