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April 4, 2022

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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.

Aunque en un primer momento este plato se relacionara con la maternidad y el parto (en el siglo XVII y XVIII poetas y teóricos de la lengua se refieren a las mismas como “torrijas de parida” porque se consideraba que su ingesta influía en la correcta lactancia de las mujeres y les ayudaba a recuperar fuerzas), lo cierto es que su composición (pan duro, huevos, azúcar, leche o vino) no ha variado mucho desde entonces. 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 pan brioche.
• 650 ml de leche.
• 350 ml de nata 35%.
• 180 g de azúcar.
• 160 g de chocolate blanco.
• Mantequilla.
• 2 ramas de canela.
• Powdered cinnamon
• Azúcar.

For the crumble:
• 100 gr de azúcar moreno.
• 100 gr de mantequilla.
• 100 gr de harina.

Vanilla ice cream.

Preparation (75 minutes)


Torrijas:

  • 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.

Crumble:

  • 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.

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