Stuffed French toast canutillos: I present you some stuffed and stuffed French toast, a new point of view for the famous Easter French toast. A recipe both original and traditional for the most typical sweet at Easter . This dessert consists of a slice of bread soaked in milk, battered in egg, fried in olive oil and flavored to taste with sugar, cinnamon. I have used crustless bread without crust so that it is a little less sweet and more uniform than when it is prepared with semi-sweet bread or with a softer texture.
[ hide ]
- 1 Origin
- 2 Preparation
- 3 another form of Preparation
- 1 Fillings
- 4 Culinary uses
- 5 Sources
The history of French toast is very curious, it dates back to the 15th century and apparently it was a suitable food for the recovery of parturients. What do you think? The first known reference to a similar product is in the work of Apicio . He compiled a collection of Latin recipes dating back to the 4th or 5th centuries. The recipe book mentions that the slice of bread should be dipped in milk, not to mention the egg, and does not give it a special name. He just calls it aliter dulcia (another sweet dish).
Milk migrated and sweetened bread was widely known in medieval Europe under the names of suppe dorate, soupys and n dorye, tostées dorées or pain perdu in France , which gave payn purdyeu (lost bread) in the United Kingdom . Martino da Como wrote a recipe. This juicy bread was often served with game birds and other meats. The word soup or suppe in the names mentioned refers to the fact that it has been immersed in a liquid, a “soup”.
As early as the fourteenth century, the Le viandier de Taillevent recipe book presented the recipe for «golden toast» (tostées dorées), which was dipped in beaten egg yolk before being passed through the pan and sprinkled with sugar.
At the same time, a German recipe book uses the name arme ritter (poor knight), 67 a name used in English as poor knight. and in the Nordic languages . Also in the fourteenth century Taillevent presented a recipe for tostées dorées.
In Spain , the term «torrija» or «torreja» appears already documented in the XV century. Juan del Encina uses «torreja» in a Christmas carol from his Cancionero (1496) «honey and many eggs to make torrijas, 10 apparently as a suitable dish for the recovery of parturients.
- The first thing we have to do is leave the slices of sliced bread out of the package for a few hours so that they settle a little. They can even be left overnight, covered with a cloth.
- Flatten the slices of sliced bread with a rolling pin.
- Spread with the cocoa cream and roll.
- We go through the beaten egg with the milk, without soaking them too much.
- Fry in very hot oil until golden.
- We leave on kitchen paper to drain the excess oil and then coat them with a mixture of equal parts sugar and cinnamon. They are served warm or cold.
another form of Preparation
These canutillos de torrijas are a delicious way to vary a sweet so classic and so typical of these Easter dates. Its preparation can not be easier or faster. In 15 or 20 minutes you can improvise a delicious dessert to surprise the family or unexpected guests. This time I have filled them with cocoa cream with hazelnuts, but they are also delicious with a raspberry or strawberry jam. I am sure you will like them so much that you will come up with innumerable variations according to your tastes.
Now that you know how to prepare the eclairs, you can innovate with different fillings: Jam filling (all the fruits you have at your fingertips), custard, creams, cheeses,
You can take these canutillos of French toast both freshly made and cold. Its crisp exterior and fluffy and chocolatey interior will be a pleasure for both children accompanying a cup of milk and for adults with a glass of sweet wine.