French Toast and Coffee Cream on Carrot Caramel

Name: French Toast and Coffee Cream on Carrot Caramel
Total time: 45 min
Ingredients: For the Coffee Cream:; 50 ml Oldenburger Whipping Cream 35% fat, UHT, 1kg; 5 ml sugar syrup; 1 espressos, cold; For the Carrot Caramel:; 87.5 ml carrot juice; 7.5 ml maple syrup, amber; 0.2 carrots, peeled; 12.5 g chestnuts, finely chopped; mint leaves; For the Sweet Olive Oil:; 12.5 ml olive oil; 7.5 ml maple syrup; some lemon juice; For the French Toast:; 25 ml Oldenburger Fullcream Milk 3.5% fat, UHT, 1L; 10 ml cane sugar syrup; 0.25 double espressos; 1 small ciabatta bread rolls, dried and hardened; some cinnamon powder; 0.3 eggs; clarified butter

Source: https://www.oldenburger-professional.com/french-toast-and-coffee-cream-on-carrot-caramel

Total time

45 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
For the Coffee Cream:
500	ml	Oldenburger Whipping Cream, 35% fat
50	ml	sugar syrup
10		espressos, cold
For the Carrot Caramel:
875	ml	carrot juice
75	ml	maple syrup, amber
2		carrots, peeled
125	g	chestnuts, finely chopped
		mint leaves
For the Sweet Olive Oil:
125	ml	olive oil
75	ml	maple syrup
		some lemon juice
For the French Toast:
250	ml	Oldenburger Fullcream Milk, 3.5% fat
100	ml	cane sugar syrup
2.5		double espressos
10		small ciabatta bread rolls, dried and hardened
		some cinnamon powder
3		eggs
		clarified butter

preparation

Making the Coffee Cream

Mix the Oldenburger Whipping Cream with the sugar syrup and espresso. Pour into a iSi siphon and whip with a cartridge. Refrigerate until needed.

Making the Carrot Caramel

Mix the carrot juice and maple syrup and slowly boil it down to 100 ml, then allow to cool. Slice the carrots or cut them into fine strips. Put the carrot strips in a bowl with the chestnuts and then mix with the mint.

Making the Sweet Olive Oil

Stir the olive oil with the maple syrup and lemon juice and set aside.

Making the French Toast

Combine the Oldenburger Fullcream Milk with sugar syrup and espressos and stir to mix. Use a grater to shave off the crust of the ciabatta bread rolls, mix it with the powdered cinnamon and set aside. Halve the bread rolls, soften them in the milk mixture for about 15 minutes while occasionally turning them, and then press them out well. Whisk the eggs, coat the bread rolls with them and then roll them in the cinnamon crumbs. Fry the bread rolls in a pan with clarified butter until golden yellow, then let drain on a cloth.

The Final Touch

Brush the carrot caramel onto the plates and place the hot French toast on top. Arrange the carrot salad and pour some sweet olive oil around it. As a finishing touch, spray on the coffee-flavoured cream.

Tips from Chefs to Chefs

Garnish with crunchy ginger.