French toast lid. A trompe l'oeil recipe for the whole family

French toast lid. A trompe l'oeil recipe for the whole family

What is a trompe l'oeil on the kitchen? It is a visual effect. The objective is to surprise children and adults, because he sees one thing but tastes another. What our toasts of bread with tomato and serrano ham; quail egg, and goat roll; which are actually ... French toast!

Yes, French toast with a fruity touch. We present you a different way to enjoy dessert this Easter. The torrija covers. Take note of what you will need to surprise both young and old. An original trompe l'oeil recipe from our site


  • An orange, a tangerine and a lemon
  • Cinnamon sticks and powder
  • 1 liter of milk
  • Sugar and icing sugar
  • A loaf of bread for torrijas
  • Eggs
  • Mild olive oil
  • White fondant and red food coloring
  • Raspberry marmalade
  • Peaches in syrup
  • Vanilla ice cream

1. We start by preparing a little peel and zest of orange, tangerine and lemon. Heat the milk in a saucepan and add 3 tablespoons of sugar and a cinnamon stick. When it starts to boil, we add the above ingredients and keep it on low heat for 5 minutes.

2. Remove from the heat and let it warm. We prepare the slices of bread in a glass container. We pour the milk on top and let the bread absorb it. We heat the oil in a frying pan and beat two eggs on a plate. We are passing the torrijas, one by one, from the milk to the egg, and from the egg to the pan.

3. Fry over low heat until lightly browned and drain on a plate on kitchen paper. Sprinkle with cinnamon powder and icing sugar. To make the tomato and serrano ham tapa, we need a piece of white fondant. We knead and divide it into two balls. We dye a ball with the red paste food coloring. We stretch them by gluing them one next to the other, and with the help of a roller, we shape it into a slice. We booked. Spread a French toast with raspberry jam and place the fondant slice on top.

4. To make the French toast with quail egg, we will make a ball of white fondant. We stretch it leaving a thickness of about 2-3 mm and cut a circle. We stretch it again and place it on a toast. To make the yolk of the egg, we will use a ball extractor to obtain a ball of half a peach in syrup.

5. To make the goat roll top toast, we will need a round cookie cutter. We plunge it into the tub, and carefully removing it, place it on top of a torrija. Garnish with walnuts.

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