Torrija
Masa Brioche, Chocolate Ganache, Angel Hair Jam, Goat Milk Ice Cream
Pastry Chef María Alejandra Cobarrubio of Josefina | Baltimore, MD
Adapted by StarChefs | March 2026 | Photo: Will Blunt
INGREDIENTS
Angel Hair Jam:
Siamese pumpkin, peeled and chopped
Granulated sugar
Ground cinnamon
Ground cloves
Goat Milk Ice Cream:
800 grams goat milk
130 grams condensed milk
75 grams egg yolks
60 grams honey
45 grams skim milk powder
1 gram kosher salt
Chocolate Ganache:
100 grams dark chocolate
100 grams heavy cream
20 grams glucose
Masa Brioche:
500 grams bread flour
60 grams granulated sugar
10 grams kosher salt
7 grams dry yeast
6 eggs
250 grams butter
Torrija:
Egg wash
500 grams whole milk
250 grams heavy cream
100 grams granulated sugar
1 teaspoon vanilla paste
4 orange peels
4 lemon peels
1 stick cinnamon
1 egg, beaten
Cinnamon sugar
Butter
Powdered sugar
METHOD
For the Angel Hair Jam:
Bring a pot of water to a boil. Add pumpkin and cook until fork-tender. Weigh, then transfer to a mixing bowl with sixty-percent sugar by weight of cooked pumpkin. Season with cinnamon and clove. Transfer to a saucepan over low heat and cook until caramelized and desired consistency is achieved. Remove from heat and let cool. Transfer to an airtight container and refrigerate.
For the Goat Milk Ice Cream:
In a saucepan over medium heat, combine all ingredients. Cook until mixture reaches 180°F. Using a Vitamix Commercial, purée mixture until fully emulsified. Transfer to a Pacojet and freeze.
For the Chocolate Ganache:
Place chocolate in a nonreactive container and set aside. In a saucepan over medium flame, heat cream and glucose. Pour over chocolate. Using a Vitamix Commercial immersion blender, blend until smooth. Cover with plastic wrap and refrigerate.
For the Masa Brioche:
In the bowl of a stand mixer fitted with a dough hook attachment, combine flour, sugar, salt, yeast, and 5 eggs. Mix 3 minutes. Add remaining egg and mix additional 10 minutes, or until dough begins to pull from the sides of the bowl. Add butter and mix 10 minutes, or until dough is smooth and elastic. Transfer to a sheet tray. Cover and refrigerate 12 hours, degassing occasionally.
For the Torrija:
Heat oven to 340°F. On a floured work surface, roll out 200 grams Masa Brioche. Transfer to a parchment-lined 8-centimeter by 12-centimeter rectangular mold, pushing into corners to fill. Let sit 90 minutes at 82°F. Brush with egg wash. Bake 15 minutes. Let cool, then cut into thick slices. Set aside. In a saucepan over medium heat, combine milk, cream, granulated sugar, vanilla, orange peels, lemon peels, and cinnamon. Cook until mixture reaches 100°F. Remove from heat. Cover and let steep 10 minutes. Uncover and let cool to room temperature. Transfer to a hotel pan. Submerge baked Masa Brioche into soaking liquid. Let sit 1 hour, turning occasionally. Transfer to a wire rack and let drain. Transfer to an airtight container and refrigerate overnight. The next day, dip Masa Brioche in beaten egg and dust with cinnamon sugar. Transfer to a pan over medium heat with butter. Sear until golden brown on both sides. Remove from heat and sprinkle with powdered sugar. Using a blow torch, caramelize sugar until well browned. Set aside.
To Assemble and Serve:
Let Angel Hair Jam come to room temperature. Let Chocolate Ganache come to room temperature. Spin Goat Milk Ice Cream according to manufacturer’s instructions. Set aside. Place 1 Torrija in the center of a small serving plate. Top with desired amount warmed Chocolate Chocolate and Angel Hair Jam. Finish with 1 quenelle Goat Milk Ice Cream.
