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Perfect French Toast – Helen Rose’s Michelin Technique
An elevated French toast inspired by three‑Michelin‑star chef Helen Rose. A light vanilla‑infused custard soaks buttery brioche, which is pan‑fried in foaming butter and finished with a caramelized sugar crust and a hint of flaky sea salt. Served with an optional mascarpone‑orange‑Hennessy drizzle.
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Cost Breakdown
Critical Success Points
- • Temper the custard to 78 °C without curdling
- • Soak the brioche just enough to stay moist but not soggy
- • Use foaming butter plus a splash of oil to achieve an even golden crust without burning
- • Caramelize the caster sugar evenly and allow it to set before flipping
- • Let the finished toast rest briefly to finish setting the interior custard
Safety Warnings
- • Custard reaches high temperatures – handle the saucepan with oven mitts.
- • Pan with butter and oil is hot – use a spatula and keep hands clear.
- • Caramelized sugar is extremely hot – do not touch directly.
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