Behind the Recipes
Chocolate Brioche Pain Perdu by Chef François Payard
Makes 8 servings
INGREDIENTS:
Ingredients (custard):
4 large eggs
4 large egg yolks
1 1/3 cup plus 3 tablespoons Dutch-processed cocoa powder
5 1/2 tablespoons sugar
1 qt. whole milk
1 vanilla bean, split, or 1 tablespoon pure vanilla extract
Ingredients (pain perdu):
Two 8 x 4 x 2-inch loaves brioche or chocolate brioche, cut into
sixteen 2-inch-thick slices total
1 cup semisweet chocolate chips
4 tablespoons unsalted butter, or more as needed
2 tablespoons honey, or more as needed
Ingredients (sauteed bananas):
3 tablespoons unsalted butter
1 tablespoon sugar
4 bananas, cut into 1/2-inch pieces
3 tablespoons dark rum, such as Myers's
Confectioners' sugar
PREPARATION:
10. While the pain perdu is in the oven, put the butter in a large sauté pan over medium-high heat, and let it melt until it begins to brown. Add the sugar, and stir the mixture with a wooden spoon or silicone spatula until the sugar is melted.
11. Add the bananas, and stir so that they are completely coated in butter and sugar. Immediately pour the rum into a small saucepan and then into the pan*** and let it warm up for a couple of seconds, and ignite it with a match to flambe the bananas.
12. When the flames die down, remove from the heat. The bananas should be warm when you serve them, so do this just before serving the pain perdu. Do not overcook them before flambeing, or they will be mushy.
13. Place 1 sandwich on each plate, and spoon bananas over it. Dust with confectioners' sugar, and serve immediately.
***NOTE: Never pour alcohol directly from the bottle into a hot pan. The flame might be sucked into the bottle and make it explode. Pour the rum into a heatproof container or small saucer, and then pour it into the pan for flambeing.
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