BEST French Toast like in Paris!
Vložit
- čas přidán 20. 08. 2024
- How to make the most authentic pain perdu, thanks to this easy French toast recipe from our local bakery near Paris. Discover the secret behind-the-scene French tips to make the best at home from breakfast, brunch to dessert. FULL RECIPE: buff.ly/3ZL03lZ with more tips, history and topping ideas.
Huge thanks to boulanger/baker, Laurent Ehmig for his recipe at the Boulangerie l'Aigle d'or in Saint-Germain-en-Laye in the Paris region (Île-de-France), and to Katia Cordier for making this possible.
More EASY French recipes:
- Website: MadAboutMacaro...
- Instagram: / madaboutmacarons
- Facebook: / madaboutmacarons
- CZcams: buff.ly/34DGsMW Thank you for subscribing!
for the lighter side of French cooking at home in Paris.
© Jill Colonna 2023-2024
I love pain perdu 😍 thanks for this episode Jill, so fun to watch and learning how to make the best pain perdui 😋
Thanks Solli. Laurent was so generous in sharing his recipe - yes, it was great fun! Bisous x
Salam alaikum dear friend 🙏❤️ wonderful recipe 😋😋👌 my dear friend 🙏❤️🌺💐🙏🤲 from Pakistan 🇵🇰
So happy you like it - please do leave a review on the website. Would mean so much! Thank you for your kind words.
I am salivating here !
For something so simple, it's so good! No wonder it has been a delicious relationship in a pan since the Romans...Thanks Carol x
J'adooooore les French toasts!! Bravo Jill for this very educational and tasty video - also for showing us the hard work of a local artisan boulanger! 🥰
So thrilled you liked this, Thomas - yes, Laurent works so hard and so it was such a treat to be on the premises in between baguettes and cakes!
Thank you Jill and Laurent. I made this recipe this weekend and it was delish! The toast browned up nicely and was just like you said - crispy outside and tender inside (without being gooey). There is a perfect balance of egg and sugar to make really good French Toast.
Thanks so much for this feedback, Geni. So happy you liked this - must forward to Laurent. I'll add this to the reviews on the recipe if you don't mind.
I watched this the other day on my phone, but couldn't comment because I wasn't signed in, but I am now! Brilliant video, Jill! Thank you to Laurent for sharing his recipe. I can almost taste it! Now I'm craving French toast!
Thanks for coming back to leave a lovely comment, Christina. Yes, it was so generous of Laurent to share his recipe - I think you can tell I was rather excited to be filming on the premises!
Thank you for sharing!🤩Mjamm!🤤 In Germany we call them "poor knights".🤗
Love that Danni - thanks for sharing from Germany. I have this on the recipe post, as it's fascinating seeing the different names for it. Sending delicious wishes from Paris!
Thanks a bunch!😃 You always tempt me with your delicious idead! Sometimes I give in.😆🤤
Love that! Thanks, Danni x
Imagine the first dude (or dudette) to think of doing this. What a genius
Agreed! So simple but genius - a bit like the person who thought up the song for Happy Birthday. Imagine the royalties!?
True, but the same goes with almost every dish! I often think of this, how they used spices ir herbs for the first time. Food overall is a huge human inheritance
Please can you use metric measurements for most of the world that's isn't stuck in imperial cups, etc, nonsense. Thanks.
I use metric measurements in all my recipes and it's also here - how did you miss it? I only add the imperial, as so many people complain I don't use it enough! Cannie win, apparently.