April 4, 2022
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
Preparation
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)
Torrijas:
Crumble:
Plating up:
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