Torrija is the Spanish name for French toast. So far so good nothing new.
Like any other dish you often may find the regular and occasionally you will find the superb and that is what this post is all about.
One of the hotels I often visit while guiding tours is the Iriarte Jauregia – http://www.iriartejauregia.com/en/ – and here you can find the restaurant Bailara where Enrique Fleischmann is the Chef. About the hotel I promise to write in another post its magnificent history.
Many of you will think: What is there so special about a French toast?
Instead of regular bread they use an award winning brioche bread soaked in a custard cream and grilled, not fried.
The amber and yellow pearls are all done manually one-by-one. The yellow have a base of egg yolk dropped into a warm syrup so they will cook gently and the amber pearls have a base of syrup dropped into cold cooking oil to crystallize without getting stuck with each other … just perfach.
The result is a French toast with a perfect structure, tasty, not too sweet, not fat, crunchy and while you are chewing you may have a very mild caramel flavor from the amber pearls …. ooooohhh the even exists 🙂
Enjoy it … I know I will 🙂