Pumpkin Pie French Toast Roll
Ingredients
(serves 4-6 people)
Pumpkin stuffing
¼ cup (165 g) canned pumpkin puree (not pumpkin pie filling)
⅓ cup (70 g) packaged light brown sugar
¼ cup (50 g) caster sugar
1 tablespoon pumpkin pie spice
1 tsp vanilla extract
Egg dipping and cooking
2 large eggs
3 tablespoons (45 ml) whole milk
2-3 tablespoons (28-42 g) unsalted butter, for frying
Coating (optional)
Protocol A: ½ cup (60 g) powdered sugar (for dusting)
Option B: ¼ cup (50 g) caster sugar + 1 tsp powdered cinnamon, mix well
Production instructions
Prepare the bread: Trim the skin of 10-12 slices of sandwich bread. Use a rolling pin to gently flatten each slice of bread to a thickness of about ¼ inches-this makes it easier to roll out and prevents the bread from cracking.
Making the filling : In a small bowl, whisk together pumpkin puree, brown sugar, 1/4 cup caster sugar, pumpkin pie spice and vanilla extract until smooth and thick.
Assemble the rolls : Spread 2-3 teaspoons of filling to the middle of each flattened slice of bread. Roll tightly from one end and gently press the edge to seal. Place seam side down on a plate.
Prepare dipping sauce : In a shallow bowl, whisk together eggs and milk until well combined.
Cooking: Melt 1 tablespoon butter on a large non-stick skillet or sizzling plate over medium heat. Dip each roll in the egg wash and turn so it is covered on all sides. Allow the excess egg wash to drip off, then place seam side down into the pan. Bake 3-4 rolls at a time to avoid crowding.
Fry evenly to brown: Fry for 2-3 minutes on each side, gently rolling with a clip or fork to cook all sides until golden and crispy. Add more butter as needed between batches.
And finally: Immediately roll the hot bread with the cinnamon sugar mixture or place it in a dish and sprinkle generously with powdered sugar.
Serve: Serve hot and enjoy immediately. Best served fresh.
🍓 ✨ Strawberry mini tart-a dessert that you can’t put down 💕
🧁 Ingredients
Base (salad dough or tart crust dough):
1 ½ cup wheat flour
½ cup cold butter (diced)
¼ cup rock sugar
1 egg yolk
1 tablespoon cold water (use only when necessary)
1 tsp vanilla extract or lemon zest
Making custard stuffing
2 cups of milk
3 egg yolks
½ cup sugar
3 tablespoons cornstarch
1 tsp vanilla extract
1 tsp butter
decorate
Fresh strawberries halved or sliced
Fruit glitter or a little warm strawberry jam (for shine)
🍰 Preparation work.
1 ️ ⃣ Prepare the dough:
Mix the flour with the rock sugar.
Add the cold butter and crush with your fingers or fork until sand grains form.
Stir in egg yolks and vanilla. If it’s too dry, add a tablespoon of cold water.
Knead into a ball, wrap in plastic wrap and chill in the fridge for 30 minutes.
2 ️ ⃣ Bake the pie:
Using a rolling pin, roll out the dough and cut out small circles.
Place them in mini tart crust boxes or cupcake pans.
Poke the bottom with a fork and bake at 180 °C (350 ° F) for 12-15 minutes until golden brown.
Unmold carefully after cooling.
3 ️ ⃣ Prepare custard sauce:
Heat milk in a saucepan (reserve ¼ cup).
In a bowl, combine the egg yolks, sugar and cornstarch with the reserved milk.
Add the mixture to the warm milk while stirring until thickened.
Remove from heat and stir in vanilla and butter. Allow to cool.
4 ️ ⃣ Assemble mini egg tarts:
Fill the bottom with the cold custard filling.
Spread strawberry chunks or strawberry slices on top.
Brush them with fruit glitter or a little warm jam to give them a sparkle and a huge appetite boost.
✨ Prompt
Store refrigerated and keep until you use.
Meringue pastry
Ingredients
3 egg whites
150 g sugar
1 pinch of salt
1 tsp lemon juice or white vinegar
1 tsp vanilla extract (optional)
Preparation
Preheat oven to 90 °C and prepare a baking sheet lined with baking paper.
2. Place the egg whites in a clean, dry bowl and add a pinch of salt.
3. 3. Mix on medium speed until soft peaks begin to form.
4. 4. While continuing to stir, gradually add the sugar, one tablespoon at a time.
5. 5. Continue to stir until the meringue is shiny and forms firm peaks.
6. Add lemon juice and vanilla extract and gently stir.
7. Pack the meringue into a piping bag with a rolled edge or plain tip.
8. 8. Squeeze into small pieces on the tray, leaving gaps in between.
9. Bake for 1 hour and 15 minutes until the meringue is dry to the touch.
10. 10. Turn off the oven and place the meringues in the oven with the door open until completely cooled.
11. Keep in an airtight container to maintain its crunchy texture.
