Torrijas
Mushrooms, Savory Crème Anglaise, Manchego Mousse, Cheese Crisps
Chef Grayson Corrales of MariPili Tapas Bar | Seattle, WA
Adapted by StarChefs | October 2025 | Photo: Alexander Zeren
INGREDIENTS
Milk Bread:
Yield: 6 servings
2.27 kilograms bread flour
1.4 kilograms whole milk, room temperature
400 grams softened butter
230 grams whole eggs, room temperature
230 grams granulated sugar
60 grams kosher salt
40 grams yeast
Savory Crème Anglaise:
Yield: 1 gallon
4 cups heavy cream
1 kilogram caramelized onions
600 grams confit garlic
8 cups whole milk
432 grams egg yolks
60 grams granulated sugar
Kosher salt
Manchego Mousse:
Yield: 380 grams
150 grams heavy cream
110 grams Manchego cheese
110 grams whole milk
10 grams granulated sugar
⅛ teaspoon xanthan gum
To Assemble and Serve:
Yield: 1 serving
2 tablespoons butter
2 cups mushrooms of your choice
2 tablespoons Sherry vinegar
Honey
Confectioner’s sugar
Manchego cheese crisps
Shaved Manchego cheese
METHOD
For the Milk Bread:
Heat oven to 300°F. In the bowl of a stand mixer fitted with a dough hook attachment, add all ingredients. Mix on medium speed until dough comes together. In a greased non-reactive container, add dough and let rest at room temperature until dough has doubled in size. Transfer to a clean work surface. Divide into 800 gram pieces. Shape and place into greased third pans. Let proof at room temperature until doubled in size. Transfer proofed loaves to a sheet pan. Cover with aluminum foil and bake 16 minutes covered. Remove aluminum foil and bake additional 12 minutes, or until internal temperature reaches 206°F. Let cool.
For the Crème Anglaise:
In a saucepan over medium flame, add garlic, onions, cream, and 4 cups milk. Cook until warmed through. Reduce heat and keep warm. In a mixing bowl, whisk eggs and sugar until sugar has fully dissolved. Using a ladle, temper eggs with hot milk mixture. Add egg mixture to the saucepan with milk mixture, whisking constantly. Place pan over medium-low heat. Cook until nappe, or until mixture reaches 180°F, stirring constantly with a rubber spatula. Stir in remaining ingredients until smooth. Transfer to an airtight container and refrigerate.
For the Manchego Mousse:
In the bowl of a stand mixer fitted with a whisk attachment, add cream. Mix on high speed until medium peaks form. Set aside. In a Vitamix Commercial blender, add cheese, milk, and sugar. Blend until smooth. Add xanthan gum and blend until mixture has thickened. Fold cheese mixture into whipped cream. Transfer 50 grams into a syringe. Transfer remaining mixture to a piping bag fitted with a star tip. Refrigerate.
To Assemble and Serve:
Heat oven to 350°F. Place Milk Bread on a clean work surface. Cut into 6 pieces, removing crust. Using the syringe, inject Milk Bread with desired amount Crème Anglaise, then fully submerge to coat. Transfer to a hotel pan and set aside. In a sauté pan, melt 1 tablespoon butter. Add mushrooms. Season with salt. Cook until mushrooms are crispy. Season with vinegar and continue to cook until mushrooms are fork tender. Drizzle with desired amount honey. Reduce heat and keep warm. In a sauce pan over medium heat, melt remaining butter. Add Milk Bread and griddle on both sides. Transfer to hotel pan and bake until internal temperature of bread is 155°F. Dust with sugar.. Using a blow torch, brulée until sugar is well caramelized. Pipe desired amount Manchego Mousse onto a serving plate. Top with 1 piece Milk Bread. Place mushrooms on side of the Milk Bread. Garnish with cheese crisps and manchego cheese.
