More in Flatiron News Nov 19, 2018

Flatiron Foodies: Scarpetta's Almond French Toast

The Flatiron/23rd Street Partnership is kicking off Flatiron Foodies, a part of the 23 Days of Flatiron Cheer, just in time for Thanksgiving. For the first week of the series, Scarpetta Chef Jorge Espinoza shares the Scarpetta brunch favorite no one can get enough of. 


The delicate almond flavor pairs with citrus and mascarpone cheese in this rich brunch dish that will ensure your overnight holiday guests leave happy and full. 

Join Scarpetta for their famous Jazz Brunch every Sunday from 11:30 am – 3:30 pm, featuring live music by Rakiem Walker Band from noon to 4 pm.

Almond French Toast

Scarpetta 
by Chef Jorge Espinoza

Serves:  6
Preparation time: 1 hour and 30 min
Cooking time: 35 min (10 min in the pan and 25 min in the oven)

Brioche Dough:

  • 3 oz.  Milk  Room temperature 
  • 3  Eggs
  • .75 oz. Fresh Yeast
  • ½  Tbsp. Vanilla extract
  • ½  Tsp. Salt
  • 1 lbs. 1 oz. All Purpose Flour
  • 8 oz. Butter
  1. Mix together milk, eggs, yeast.
  2. Add salt, vanilla extract, flour.
  3. Mix all ingredients for 15 mins, incorporate the butter.
  4. Cover with plastic, let rise overnight.
  5. Bake at 350° for 30 mins.

Almond Cream:

  • 8 oz. Butter
  • 4 oz. Almond Paste
  • ½ c. Sugar
  • 3 Eggs
  1. Cream butter, and sugar until smooth.
  2. Add almond paste and cream until smooth; add eggs. 

Filling:

  • 1 qt. Heavy Cream
  • 1 qt. Milk
  • 8 Egg Yolks
  • 1 c. Sugar
  • 1 Vanilla Bean
  1. Bring heavy cream and milk to a boil.
  2. Whisk together the eggs yolks, sugar, vanilla bean.
  3. Whisking vigorously, add a ladle full of the cream mixture into the egg yolks slowly. When completely incorporated, add the rest of the cream mixture.

Mascarpone Cream:

  • 2 c. Heavy Cream
  • ½ c. Confectioners Sugar
  • 4 oz. Mascarpone Cream
  1. Whisk all ingredients together.

Orange Preserve:

  • 5 Oranges
  • 1 c. Sugar
  • 1 c. Orange Juice
  1. Peel and slice the oranges; boil for 30 mins; drain.
  2. Boil on medium heat with sugar and OJ for 1 hour; drain.

 Assembly:  

  1. Cut the brioche dough into slices.
  2. Spread the almond cream on each side of the dough and soak in the filling mixture; drain.
  3. Transfer into a sheet pan and sprinkle sliced almonds on top.
  4. Bake at 350° for 20 mins.
  5. Plate with a side of mascarpone cream, and orange preserve. Top with powdered sugar and lemon zest.

 

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Photo Courtesy of Scarpetta