Monk, do you want to show
Vice how good you are?
Sit please.
Bang, bang.
Yeah, you did it.
There it is.
He's a pro.
How to make jam-stuffed
french toast with
Jessica Koslow.
Hi.
I'm Jessica Koslow from
the restaurant, Sqirl,
in Silver Lake.
And today we're
gonna make
a raspberry jam
stuffed french toast.
Well, the first part
is making the jam.
So I don't know how many
of you are gonna actually
make jam, but
I'm praying Saturday
morning you wake up and
you have purpose you're
gonna make some jam.
I come from a pastry
background.
It's really important for
me to have all of
the measurements be by
grams and kilograms.
I don't use cups
with the jams.
In this case I have
whatever berries I had
on hand.
It is simply raspberries.
I weighed it,
it was 1.23 kilograms.
I multiplied
that by .67 and
I got this number which
is 824 grams of sugar.
I also did
the same thing.
I took 1.23 kilograms and
I multiplied it by .024
to get the weight
of the lemon juice.
Alcohol I put
in at the end.
For this one we're gonna
use raspberry brandy,
and it's about
a quarter of a cup.
Add a little kick.
The French toast is
made with six eggs,
half a cup of cream,
tablespoon of sugar, and
a teaspoon of salt.
We're gonna take
some brioche,
we're gonna stuff
the brioche with the jam,
and we'll top it
with powdered sugar.
Whipped creme fraiche and
more jam,
little lemon juice,
little fleur de sal,
and it's breakfast.
The first step is taking
these raspberries and
you have two choices.
One is if you're feeling
really aggressive, and
you're having a bad day,
you can macerate them
with your hands.
It gives a nice
texture to the jam,
and it'll probably
make you feel better.
The other way to do it
is to put it in a Robot
Coupe or Cuisinart and
just blend it loosely so
some of it is chunky,
some of it is thinner,
and that way you've got
texture in your jam.
And then I'm gonna mix
the sugar, and berries,
and lemon juice in
over at the copper pop.
I might mix the lemon
juice in with the berries
because I don't want it
to react with the copper.
Sugar.
Now we're gonna
add the berries.
And lemon juice, and
we'll mix it up.
But this jam won't
take that long.
It will probably
take about ten,
fifteen minutes.
I don't have
the heat on yet.
I just have the berries,
basically masquerading
with the sugar.
It's at this point where
the sugar starts to kind
of bond with the fruit,
and
it's starting to release
all of its water.
I might take out my
thermometer and what
I'll do is I'll check
the bottom of the pot.
I know that sounds crazy,
but
I actually put the
thermometer at the base
because jam basically
is done around 217 and
221 degrees.
I like to take
the spatula and
really push at the bottom
because obviously
all of your heat source
is right at the bottom.
So that is the hottest
point in which your
jam is being cooked.
Are you starting to see?
Foam and scum, but
basically all like the
hairs from the berries
and all like
the schmutz and dirt.
The goal is when you
see kind of that foam,
get it to the side and
you're gonna skim it off.
Does it change
the taste of your jam?
No, but is there
a lack of finesse?
Yes.
The cool thing about
this jam right now
Is it's starting to form
a skin on the surface.
That to me is showing
me that I'm close to it
being done.
And this has been,
by the way, five minutes.
This is super quick jam.
So right now, my pot
is at 214, 213.8, so
I'm close.
I'm getting there.
So this is like
loose skin.
I mean, we're going for
like Cindy Crawford in
the 80s, like real woman,
voluptuous,
like have a moment, and
she's getting there,
she's almost your
perfect woman.
That's good.
So, I'm gonna put
about a quarter cup of
the stuff in.
And when we put
alcohol in,
we're putting more
liquid back in, so
I'm gonna have to
cook it off for
like another minute.
So I'm gonna take a small
plate out of the freezer.
I'm gonna put a dollop of
this jam on the frozen
plate, and I'm gonna put
it back into the freezer.
So what that does is,
I'll be able to
tell if it's done.
If I run my finger
through it in about
a minute, it should part
like the red sea, and
it should furrow
like a brow.
All right.
I'm ready to take
the plate out.
Oh yeah, there it is.
See that furrow?
And it actually just
parted straight that way,
so it's done.
So, our jam is done,
and we're gonna
take some brioche.
We're gonna stuff the
brioche with the jam and
then we're gonna
make a custard.
Custard is six eggs.
Have the whisk attachment
on my Kitchen Aid.
All right, so
that's six eggs,
half a cup of cream,
a tablespoon of sugar,
a teaspoon of salt, and
then you whisk this, but
I really want it to be
fully incorporated.
When I pull
the whisk away, it
looks like everything's
been married together.
So this is brioche.
It's a nice, eggy loaf.
And when I cut,
I'm really generous.
I'll probably get
maybe five French
toasts out of this.
Because I make sure to go
like an inch and
a half thick.
You gotta get
jam in there and
you gotta get
custard in there.
Don't be afraid.
I'm gonna put a slit
right in the side.
When I do the cut,
I kinda go two-thirds
of the way down.
Don't go out the other
side because
if you go out the other
side your jam will
go out the other side.
You're trying
to keep it in.
>From the top, just
drop it in, squeeze it,
and there you go.
You got your
jam in there.
The first thing I'm gonna
do is get my skillet
really hot with
butter in it, and
I'm not shy of butter.
I also have my oven
on 400 degrees
because the first
part of the french
toast is gonna be up
here on skillet, and
the second part's gonna
be in the oven baking.
So now I'm gonna take my
pieces of French toast,
and I'm gonna
really dunk them.
I'm gonna on both sides,
like one, two,
to the point where if I
squeeze it, check it out,
I'm gonna see like, gonna
come out of its pores.
I'm gonna drop
these guys in,
I'm gonna drop
the first one,
and the second one's
gonna go down, see that?
That's looking
good to me.
Star-crossed lovers
down there, and
I'm gonna set my timer
for, let's check in
on it, seven These
bad boys are done.
It smells like
French toast,
that real traditional
French toast smell,
except the difference is,
you've got this amazing
crust and really
kind of soft inside.
So to finish it off,
I am gonna take
powdered sugar.
Just be friendly with it.
I've got hot water,
so I can make
a nice cornel of
creme fraiche on top.
I am gonna take
some more jam.
I'm just gonna spoon-feed
it over the top of it.
A little squeeze
of lemon.
Fleur de sel.
And you're done.
That is breakfast.
Should we dig in?
I'm just gonna get
right into the center
because that's
what I want.
That creme fraiche, and
that jam, I might need to
take a smaller bite
than this, maybe not.
That is so good.
It's got like the
tartness from the jam,
it's just like molten
lava on the inside.
Thank you for
watching my how-to.
I hope you make
this at home.
Click on the bubble for
the recipe.
Cheers.
Not sharing.
Not sharing.
