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RecipeNLG
Gathered
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Hold their shape — warm lentil salads, braised with aromatics
Black, white, green, pink — visual and flavor complexity
French commercial processor — restaurant standard, bomb-proof motor
Stand mixer for bread dough, pastry, meringues, butter churning
Black matte enamel interior — superior browning and self-basting lid
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Hold their shape — warm lentil salads, braised with aromatics
Black, white, green, pink — visual and flavor complexity
French commercial processor — restaurant standard, bomb-proof motor
Stand mixer for bread dough, pastry, meringues, butter churning
Black matte enamel interior — superior browning and self-basting lid
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Make a large slit through the center of each brioche slice. Toss the berries in the granulated sugar, then stuff into the center of each brioche slice. Beat the milk, eggs and vanilla extract in a medium bowl. Gently soak the brioche slices in the egg mixture for 20 seconds each side. Heat the butter in a large skillet on medium heat. Cook the brioche for 3 mins each side, or until golden brown. Mix the mascarpone, vanilla seeds and powdered sugar in a medium bowl. To serve, cut the brioche in half. Dusting with additional powdered sugar. Serve with the vanilla mascarpone on the side.