At the Zero Nine Hotel
90 Tremont Street
Boston, MA 02108
Chef Gabriel Frasca of Spire at
the Zero Nine Hotel – Boston, MA
Adapted by Starchefs
Yield: 4 Servings
- 1 cup heavy cream
- 5 eggs
- 3 Tablespoons sugar
- 1 Tablespoon Triple Sec
- 2/3 teaspoon salt
- Grated whole nutmeg and cinnamon to taste
- One 2-pound loaf brioche
- 1 cup paillete feuilletine*
- 2 Tablespoons butter, plus more for serving
- Maple syrup
*Paillete feuilletine are crushed wafers or crepes.
They are available through professional baking suppliers.
Combine heavy cream, eggs, sugar, salt grated nutmeg and cinnamon in a
metal mixing bowl. Strain and refrigerate batter.
Slice the brioche into ¾-inch-thick slices and
lay slices out to dry for one hour. Preheat oven to 325°F. Soak dry
brioche in the batter for 30 seconds, wipe off any excess, and then dip
both sides in the paillette feulletine.
Melt butter in a sauté pan or griddle pan over
medium heat. Place bread on the pan and flip it when the feulletine becomes
crisp. Place the sauté pan or griddle in the oven for approximately
three minutes, or just until the bottom side is crisp as well. Serve with
additional butter and maple syrup.