Every year, with the arrival of Easter, the traditional torrijas fill the windows of all the pastry shops in our cities. Despite being one of our most popular sweets, torrija has become a seasonal product, whose consumption has been restricted to a few weeks a year, and whose price has skyrocketed if we want to buy them ready-made. Let’s not forget that it is about a use recipe and that the cost of its ingredients is very cheap.
The appropriation in recent times by haute cuisine has meant that we can now taste them throughout the year on the menus of many Spanish restaurants. One of the first to integrate it into their menus was Martin Berasategui, which was followed by many other cooks. The traditional slice of stale bread dipped in wine or milk and fried, here you wear your best clothes. Quality ingredients and haute cuisine techniques, which achieve a more distinguished and refined dessert than that of our houses or that of traditional pastry shops. Yes indeed, the price is also illustrious; in some cases they can reach 9 or 10 euros, depending on the category of the establishment.
The recipe we propose It could be in any menu of these restaurants, but it is easier than we might think. We explain it step by step, so that you can also do it at home.
Ingredients to make torrijas
- An artisan bread type brioche.
- 300 ml fresh whole milk
- 100 ml of liquid cream
- 20 gr. of sugar
- 1 cinnamon stick
- 2 egg yolks + 25 g of sugar
- Beaten egg and oil to fry them.
- Cinnamon powder
Step by step recipe
- Buy a good brioche bread in an artisan bakery. Cut it into perfect rectangles of a thickness of 2/3 fingers and, with the oven preheated to 150º, bake them for about 5 minutes on each side.
- In a recipient mix the milk, cream and sugar. Put the mixture to heat without boiling. Remove from the heat, add the cinnamon stick and leave it covered until it loses temperature
- On the other hand, beat the 2 yolks very well with the 25g of sugar. When our previous mixture of milk and cream is warm, we add it with a strainer to the 2 beaten egg yolks. We stir everything well and heat it again without letting it boil. We remove from the heat and let it warm.
- Place the bread cuts in a deep tray and cover them with the mixture that we already have warm. We let it rest cold for a few hours (8-12) until well moistened.
- After that time, we drain the pieces of bread and We pass them through the beaten egg and then fry them in a frying pan with oil. Do not forget to remove them on absorbent paper.
- At the time of consuming them, we sprinkle sugar over them and caramelize it with the help of a burner or torch. If you don’t have this gadget at home, don’t worry; you can use the grill of your oven to do it. In this case, place the sugar on the torrija and steam a little water on top before giving them the oven blow. Place them very close to the grill for 3-5 minutes at maximum power.
- Do not forget to add the cinnamon powder above before eating. And as a note, you can present them with a vanilla ice cream from a good ice cream parlor that you have close to home.