Dessert for breakfast, dessert for dessert! Count on Chef Franois Payard to satisfy your chocolate cravings. Impress your
friends over the holidays or spend some time alone seduced into Chocolate Epiphany, hand-signed by Chef Payard. For the recipe, q&a with the chef, special promotion to buy related products at off retail prices and much more visit www.behindtheburner.com.
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Caroline Alexa McBride: Hi! I'm Caroline Alexa McBride. Welcome to Payard Patisserie & Bistro, where authentic French style is defined by antique frame mirrors and dramatically long glass sliding pictures but even more eye-catching are the chocolates, bakers and beautifully designed gift packages all artistically displayed in glass cases. But no time to window-show now because we're going to go Behind the Burner and meet Chef Francois Payard himself.
We're here with Chef Francois Payard, who has agreed to make dishes from his cook Chocolate Epiphany. What're you making for us?
Chef Francois Payard: We have Chocolate French toast and what the Frenches they usually use. What you may to do? You may slice the Brioche and what we have here is very fresh Brioche. If you have old bread left over of white bread what you can do is a recipe with that.
These are eggs, we have the eggs, we break it up. Over here we may add the sugar and always pretty much that your making a fresh dough, it's the same idea. And what's different, you just in place to have chocolate, inside we have cocoa powder and these are very dark cocoa powder and sweet and this what may gives a chocolate, you can smell. We use a fresh vanilla beans. If you don't have the beans you know you can use a little bit of extract but the fresh vanilla beans is much better and what we do, we scrape the inside, it just takes the vanilla the beans inside the flavor.
We may add the cocoa powder now and now at this point you see we may add some milk and when you add some milk, you have to go very slowly. You have to do like in three times to make sure there is no lumps of cocoa powder and make sure everything is dissolved and if you add some milk too quickly, you may have little piece of cocoa inside. It looks very bad but you know it's not beautiful texture and it's not very smooth. Now you see our custard is ready.
Now, we may soak our bread. What we want, you have to get a little bit messy. If you want to you can bread loves. You may just dip the Brioche all inside the butter. Now over here what we do, we may sprinkle a little bit of chocolate nibs. See I'm putting now on this tray to make sure they don't stick and I'm going to put them in the freezer. They're frozen and look they are very nice, very hard
Caroline Alexa McBride: Oh yes! They are very hard.
Chef Francois Payard: Now what you may do, you may cook them, we may have little bit of honey.
Caroline Alexa McBride: Look that sizzle on it, it's beautiful golden brown.
Chef Francois Payard: Now you may put them inside. I use a little bit of the honey because I don't use sugar. The recipe has no sugar at all. Now they are great, I can remove them. Now we may put them into oven. Let's check our French toast look at it
Caroline Alexa McBride: Oh! I'm experiencing a Chocolate Epiphany right now looking at this beautiful dishes. What are we eating?
Chef Francois Payard: We have these French toast and we see, it was making downstairs. We know it's very nice, it's very fluffy. On top we have the warm banana, we use a little bit of chocolate and little bit of whipped cream to break everything. I think this is, it's best like a Sunday brunch.
Caroline Alexa McBride: Perfect Sunday brunch, let me try it. Its almost like a chocolate.