April 4, 2022


Fluffy and light: This is how Tamara Falcó cooks brioche torrijas

The chef presents her new version of this classic Easter dessert in one of PORCELANOSA's latest kitchens.

Considered a millenary dessert and part of Spain's gastronomic history, torrijas have gone from being a mere piece of bread (as considered in the fifteenth century) to a typical Easter sweet that allows for as many combinations and shapes as the chef can come up with.

Although this dish was initially linked to maternity and childbirth -in the seventeenth and eighteenth century poets and language theorists referred to them as "torrijas de parida" (birth torrijas), because their ingestion was considered to have a positive influence on breastfeeding and to help women recover-, the truth is that their ingredients (hard bread, eggs, sugar, milk or wine) have not changed much since then. What has changed is their presentation or texture, depending on the ingredients used.

Following the traditional recipe, while innovating in their preparation and presentation, Tamara Falcó has updated the classic torrija in a PORCELANOSA kitchen, giving it a French touch by combining the brioche bread portions with a delicate crumble. Here is a step-by-step guide to cooking these torrijas.

Torrijas with brioche bread and vanilla ice cream


Ingredients for 4 people

• 1 brioche bread.
• 650 ml milk.
• 350 ml of 35% cream.
• 180 g sugar.
• 160 g white chocolate.
• Butter.
• 2 cinnamon sticks.
• Ground cinnamon.
• Sugar.

For the crumble:
• 100 g brown sugar.
• 100 g butter.
• 100 g flour.

Vanilla ice cream.

Preparation (75 minutes)


  • Pour the milk, cream and sugar into a saucepan over a medium heat.
  • Stir the ingredients with a whisk, and add the cinnamon sticks, broken, and a small amount of ground cinnamon.
  • Bring the mixture to simmer, remove from the heat and strain.
  • When the infusion has cooled down, add the white chocolate and stir until dissolved.
  • Cut four slices of brioche, with a side of approximately 5 cm, and remove the crust. Place each piece on a tray, pour the milk infusion over them, cover the tray with cling film and put it in the refrigerator for 3 hours
  • Past this time, take the four portions out of the fridge and fry the torrijas on both sides with butter in a frying pan (1 minute on each side).
  • Place a paper towel on a plate and allow to drain.
  • Sprinkle sugar over them and caramelise it with a blow torch.


  • Mix flour, sugar and butter in a bowl.
  • Knead until the butter is mixed in.
  • Make a cylinder and put in the freezer.
  • When frozen, grate the cylinder and place the chips in an oven tray preheated at 180º for around 12 minutes.
  • Stir the mixture and cook for 4/6 minutes.
  • Crumble when still hot. Set aside.

Plating up:

  • Place the torrija on a dish, slightly on the side.
  • On the other side of the dish, serve a little crumble with a spoonful of ice cream.

Leave a Reply

Your email address will not be published. Required fields are marked *