Perfecte Wentelteefjes maken met mama - Tobi's Eetclub

Every week, my mother bakes me a brioche loaf, and when I got back from my expedition, this was actually the only thing I wanted to eat: French toast made with my mother's bread and homemade custard. Time to share this recipe with you. In Tobi's food club, we cook a new dish every week. Never too complicated, but always top-notch. Nothing from packages or jars, just the best ingredients, right in season. Occasionally, I cook alone, but I prefer to do it with my culinary friends. Join the club, enjoy cooking with us, and subscribe to this channel. Want to make this French toast yourself? I've written down the recipe for you below. Recipe: Custard 4 egg yolks 200 ml whole milk 30 g sugar ½ vanilla bean French toast 3 slices of bread 1 egg 200 ml milk 20 g sugar 1 teaspoon cinnamon 20 g semolina 30 g butter (for frying) 20 g cane sugar (for flambéing) 15 nice strawberries Custard: Separate the egg yolks from the whites and place the yolks in a bowl. We don't need the whites. Beat the egg yolks with 15 g of sugar at a high speed. Meanwhile, heat a saucepan with milk, the contents of half a vanilla bean, and the remaining 15 g of sugar. Let this warm up, and when it starts to bubble, turn off the heat. Then add a few drops of the warm milk to the egg mixture and whisk well. When this begins to thicken, add the entire egg mixture to the milk in the pan. Return to a low heat and whisk well until you have a nice, thick custard. The custard is ready when you can dip a spoon into the sauce and your finger can create a streak across the back of the spoon that stays put. French toast: In a bowl, combine the egg, sugar, egg, semolina, milk, and cinnamon. Whisk well until well combined. Slice the bread and drizzle each slice with the egg/milk mixture. Place a frying pan over medium heat and heat thoroughly. Melt the butter in the pan, then add the bread slices. Cook the French toast for 2 to 3 minutes per side, or until golden brown. Place the French toast on a rack and sprinkle the best-looking side with some sugar. Lightly toast the toast with a crème brûlée torch until golden brown. Serve with the custard, some strawberries, and a scoop of ice cream. Brioche Ice Cream (Optional) You can buy ice cream, but if you'd like to make it yourself: 80 g brioche, cut into large blocks 400 ml whole milk 200 ml cream 2 egg yolks 125 g sugar Cut the brioche into large blocks and toast them in the oven at 180 degrees Celsius for 15 minutes. Place 400 ml whole milk and 200 ml cream in a saucepan and heat until warm, but not too hot. Combine the 2 egg yolks and 125 g sugar in a bowl and whisk well. Then pour some warm milk into the egg yolks and sugar and whisk again. Pour everything into the warm milk in the saucepan and whisk well. Keep everything just below boiling point and let it thicken, just like the custard. Remove from the heat and add the toasted bread. Let it steep for half an hour, stirring occasionally. Strain the mixture through a sieve, pressing it vigorously with a spoon until the liquid is removed. Purpose the liquid with an immersion blender until smooth. Freeze it in the Ninja Creami cylinder and make ice cream the next day. You can also pour the mixture into an ice cream maker.