Here is the season’s most comforting French toast recipe

French Toast… For many, this recipe conjures up tender childhood memories. Easy to prepare, economical and very tasty, this dessert will delight many lovers of sweets, including the greatest chefs. At the helm of the Riv’k restaurant in Paris, Rebecca Rohmer has made it one of her main desserts, which she uses in many recipes: with chocolate sesame spread, in a yuzu meringue tart meringue à la boukha … Today, the young chef unveils an innovation that would be perfect For long fall evenings: Caramel French toast with chestnut cream.

Here is the recipe for Caramel French Bread with Chestnut Cream, Vanilla Ice Cream and Chestnut Flakes from Chef Rebecca Romer:

  • 300 grams of flour
  • 50 grams of sugar
  • 75gm soft butter
  • 1 teaspoon salt
  • 130 ml milk
  • 2 eggs
  • 15 grams baker’s yeast

Chestnut cream:

  • 1.5 kg fine sugar
  • 2 big cups of water
  • 2 kg of chestnuts, already cooked

Vanilla Ice Cream:

  • 300 cl of liquid cream
  • 3 vanilla bean

Brioche preparation

In a bowl, put milk, water, sugar, eggs, salt, butter, flour and baker’s yeast. Knead everything for 10 to 15 minutes, until you get a homogeneous, smooth and sticky dough.
Cover with a clean towel and let rest for an hour and a half at room temperature, until doubled in size.
Fold the edges inside the dough to remove air, then place in a greased and floured mold or lined with baking paper.
Polish the brioche by brushing it with an egg yolk, then let the dough rest for 30 minutes until it doubles in size.
Bake the brioche for 40 minutes and let it cool on a wire rack before unrolling.
Once the brioche is cooked and cooled, marinate it in a mixture of cream and egg. Leave it to cool for a few hours.

chestnut cream

Start by placing the chestnuts that are already cooked in a large saucepan. Add all ingredients.
Let it boil for twenty minutes. The water and sugar will caramelize. The mixture should thicken and stick to the spoon. Pour everything into a blender and blend for 5 minutes until smooth.
Fabulous book.

ice cream

In the mixing bowl, put the liquid cream. Add vanilla pods.
Begin whisking until the cream rises and forms a bird’s beak. Add three tablespoons of the previously prepared chestnut cream and cooled well. Keep hitting for a few seconds. Put the whipped cream directly into the freezer.


In a frying pan, pour butter and a little sugar. Apply the soaked brioche and let it caramelize well for at least 15 minutes.
Once caramelized, put on a plate, add chestnut cream on top. Take out the ice cream, make candies and put them on the chestnut cream.
Decorate the broken chestnut.

Also to discover: Autumn recipes: pumpkin, walnut … Here are the 8 best ideas from chefs to cook pumpkin easily

Who is Rebecca Romer?

The 27-year-old started her career as an apprentice in 2015 at the Dominique Bouchet restaurant in the 8th arrondissement of Paris. Then I teamed up with Christian
Constant, Yannick Alléno or even Cyril Lignac, for whom she is spreading her talents as Chef de Partie within her Aux Près establishment. In 2019, when she was just 24 years old, she opened her first restaurant, Riv’K, in the capital. It mixes Israeli and Asian cuisine.

Riv’K, 35 rue Véron, 75018 Paris,

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