Immerse yourself in a taste adventure with Emilie Gaillet's brand new crispy chocolate-praline French toast. A symphony of cocoa flavors and melting praline awaits you in each bite. Let yourself be transported by this fusion of crunchiness and chocolatey sweetness, an experience to savor without restraint!
Preparation time: 10 minutes
Cooking time: 5 minutes
Serving: 2
• 4 slices of bread of your choice
• a pot of Jaguar Allo Simonne hazelnut and chocolate spread
• a pot of creamy hazelnut praline spread Allo Simonne
• 2 eggs
• a cup of milk
• a tablespoon of maple syrup
• 1 1/2 cup panko breadcrumbs
• 2 tablespoons of butter
1. Spread the Jaguar hazelnut and chocolate spread on the bread slices. Place a tablespoon of creamy hazelnut praline spread in the center of two of the 4 slices. Form two sandwiches.
2. In a large deep plate, beat the two eggs, add the milk and maple syrup. Mix.
3. In a second deep plate, place the panko breadcrumbs.
4. Dip each sandwich on both sides in the liquid mixture then in the panko.
5. In a large hot pan, melt the butter and brown each sandwich for a few minutes on each side. Drizzle with maple syrup and enjoy immediately to enjoy the melting praline center.
Ingredients
Preparation time: 10 minutes
Cooking time: 5 minutes
Serving: 2
• 4 slices of bread of your choice
• a pot of Jaguar Allo Simonne hazelnut and chocolate spread
• a pot of creamy hazelnut praline spread Allo Simonne
• 2 eggs
• a cup of milk
• a tablespoon of maple syrup
• 1 1/2 cup panko breadcrumbs
• 2 tablespoons of butter
Steps
1. Spread the Jaguar hazelnut and chocolate spread on the bread slices. Place a tablespoon of creamy hazelnut praline spread in the center of two of the 4 slices. Form two sandwiches.
2. In a large deep plate, beat the two eggs, add the milk and maple syrup. Mix.
3. In a second deep plate, place the panko breadcrumbs.
4. Dip each sandwich on both sides in the liquid mixture then in the panko.
5. In a large hot pan, melt the butter and brown each sandwich for a few minutes on each side. Drizzle with maple syrup and enjoy immediately to enjoy the melting praline center.
Products we use in this recipe
