How do you store french toast with rhubarb-strawberry compote and Greek yogurt?

Name: French Toast with Roasted Rhubarb-Strawberry Compote, Greek Yogurt, and Hot Chili-Honey
Cook time: 50 min
Total time: 50 min
Yield: 4P
Ingredients: 400 g Greek yoghurt; Zest of 1 lemon; 1 vanilla pod; 1 tbsp honey; A few sprigs of lemon verbena, finely chopped; 2 tbsp chia seeds (white or grey); 500 g strawberries; 250 g rhubarb; 3 tbsp raw liquid honey; 1 vanilla pod; 1 sprig of fresh rosemary; 40 ml milk (room temperature); 18 g fresh yeast; 300 g flour; 30 g sugar; 170 g butter (room temperature); 2 eggs and 2 egg yolks; 4 g salt; 1 egg yolk; 1 tbsp milk; 150 g shelled green pistachios; 1 pinch fleur de sel; 200 ml cream; 200 ml whole milk; 1 tbsp honey; 1 vanilla pod; 3 eggs; 1 fresh red chili; 125 ml liquid honey

In the Refrigerator Roasted Rhubarb-Strawberry Compote: Up to 3 days in an airtight container. Greek Citrus-Vanilla Yogurt: 1 day in an airtight container. French Toast: 1 day in the refrigerator, reheat in a pan or oven. In the Freezer Roasted Rhubarb-Strawberry Compote: Up to 3 months in an airtight container. French Toast: Up to 2 months in an airtight container. Reheating French Toast (refrigerator): Heat in a pan or oven until thoroughly warm. French Toast (freezer): Thaw in the refrigerator and then reheat in a pan or oven. Compote: Can be served cold or gently warmed in a saucepan over low heat.

French Toast with Roasted Rhubarb-Strawberry Compote, Greek Yogurt, and Hot Chili-Honey

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50min

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French toast with roasted rhubarb-strawberry compote, Greek yogurt with citrus and verbena, and chili-honey.

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Ingredients

What do you need?

Quantity: 4P

Greek Citrus-Vanilla Yoghurt
400 g Greek yoghurt
Zest of 1 lemon
1 vanilla pod
1 tbsp honey
A few sprigs of lemon verbena, finely chopped
2 tbsp chia seeds (white or grey)

Roasted Strawberry-Rhubarb Compote
500 g strawberries
250 g rhubarb
3 tbsp raw liquid honey
1 vanilla pod
1 sprig of fresh rosemary

Brioche Bread
40 ml milk (room temperature)
18 g fresh yeast
300 g flour
30 g sugar
170 g butter (room temperature)
2 eggs and 2 egg yolks
4 g salt

Egg Wash
1 egg yolk
1 tbsp milk

Roasted Pistachio Butter
150 g shelled green pistachios
1 pinch fleur de sel

French Toast Mixture
200 ml cream
200 ml whole milk
1 tbsp honey
1 vanilla pod
3 eggs

Chili Honey
1 fresh red chili
125 ml liquid honey

400 g Greek yoghurt
Zest of 1 lemon
1 vanilla pod
1 tbsp honey
A few sprigs of lemon verbena, finely chopped
2 tbsp chia seeds (white or grey)

500 g strawberries
250 g rhubarb
3 tbsp raw liquid honey
1 vanilla pod
1 sprig of fresh rosemary

40 ml milk (room temperature)
18 g fresh yeast
300 g flour
30 g sugar
170 g butter (room temperature)
2 eggs and 2 egg yolks
4 g salt

1 egg yolk
1 tbsp milk

150 g shelled green pistachios
1 pinch fleur de sel

200 ml cream
200 ml whole milk
1 tbsp honey
1 vanilla pod
3 eggs

1 fresh red chili
125 ml liquid honey

Preparation method

How do you make this?

Roasted Rhubarb-Strawberry Compote: Cut the rhubarb into 1 cm pieces and halve the strawberries. Set aside some strawberries for garnish. Mix the honey with the scraped vanilla pod and add it to the strawberries and rhubarb in a baking dish. Roast for 25 minutes at 185°C, let cool, and mix well.

Brioche Bread: For the preparation of the brioche bread, follow this link https://www.sofiedumont.be/recept/shokupan/ to the recipe. Cut the cooled bread into slices about 2 cm thick, or into rectangles for a 'chef plate' presentation.

French Toast: Whisk the cream, milk, honey, and the scraped vanilla bean together well. Dip the slices of brioche bread in the mixture so they are nicely coated all around. Let rest for 5 minutes. Melt butter in a non-stick pan, lightly sprinkle the slices with fine sugar, and cook them for 3-4 minutes on each side. Let them caramelize nicely. For the 'chef brioche', also cook the sides.

Greek Citrus-Vanilla Yogurt: Mix the scraped vanilla pod and seeds into the yogurt along with the lemon zest, honey, lemon verbena, and chia seeds. Let rest for 10 minutes so the chia seeds can thicken.

Chili-Honey: Finely chop the chili pepper and let it simmer briefly with the honey. Set aside. Roasted Pistachio Butter: Grind the pistachios finely in a food processor with a pinch of fleur de sel, until a smooth butter (about 15 minutes).

Serving: Dress a dollop of yogurt on the plate, place the fried French toast on top. Add a quenelle of the compote and finish with fresh strawberries, slices of rhubarb, and lemon verbena leaves. Serve the chili-honey on the side.