Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew to Gourmet Traveller this month and receive a trio of collector edition GT cookbooks! Offer ends 27 July.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Toffee apples, pain perdu and hazelnut ice-cream

You'll need

  • 12
  • thick slices day-old pain au raisin (see note)
  • 125 ml
  • (½ cup) milk
  • 3
  • eggs
  • 20 gm
  • butter
  • 55 gm
  • (¼ cup) caster sugar
  • 1
  • golden delicious apple, thinly sliced
  •  
  • Hazelnut ice-cream
  • 220 gm
  • raw hazelnuts
  • 500 ml
  • (2 cups) milk
  • 6
  • egg yolks
  • 150 gm
  • raw caster sugar
  • 300 ml
  • pouring cream
  •  
  • Crème pâtissière
  • 250 ml
  • (1 cup) milk
  • 3
  • egg yolks
  • 120 gm
  • caster sugar
  • 20 gm
  • plain flour
  • 10 gm
  • butter

Method

  • 01
  • For hazelnut ice-cream, preheat oven to 180C. Roast hazelnuts on a tray until golden (8-10 minutes). Transfer half to a saucepan with milk, bring just to a simmer over medium heat and stand until infused (1 hour). Peel remaining hazelnuts, finely chop and set aside. Whisk yolks and sugar in a heatproof bowl until pale. Strain hazelnut milk into a clean saucepan (discard hazelnuts), add cream, bring just to the boil and pour over yolk mixture, whisking to combine. Return mixture to pan and stir continuously over low heat until mixture coats the back of spoon thickly (8-10 minutes). Strain into a bowl placed over ice, stir occasionally until chilled. Freeze in an ice-cream machine according to manufacturer’s instructions. Stir through chopped hazelnuts (reserving 2 tbsp for serving). Makes about 750ml.
  • 02
  • Meanwhile, for crème pâtissière, bring milk to the boil over medium heat in a saucepan. Whisk egg yolks, sugar and flour in a heatproof bowl, then add milk and stir to combine. Return to saucepan, stir continuously over high heat until thick (2-3 minutes). Stir through butter and set aside until cool (20-30 minutes).
  • 03
  • For pain perdu, trim bread slices into 8cm squares. Spread crème pâtissière over half the slices and sandwich with remaining bread. Transfer to a shallow tray. Combine milk and eggs in a bowl, whisk until smooth, pour over bread and stand until liquid is absorbed, turning once (2-3 minutes).
  • 04
  • Heat butter in a large non-stick frying pan over medium-high heat, add pain perdu and turn once until golden (1-2 minutes each side). Transfer to plates and keep warm.
  • 05
  • Heat caster sugar in a separate large, non-stick frying pan over high heat until caramelised (1-2 minutes), add apple slices and turn occasionally until golden (3-5 minutes). Serve immediately with pain perdu, hazelnut ice-cream and reserved hazelnuts.

Note Pain au raisin is a French-style raisin loaf. If it's unavailable, substitute another fruit loaf.


At A Glance

  • Serves 6 people
  • 30 min preparation
  • 50 min cooking (plus infusing, standing, cooling, freezing)
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
passes to The Last Confession!

We have two double passes for The Last Confession in Sydney, Melbourne, Brisbane, Adelaide and Perth to give away. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people
  • 30 min preparation
  • 50 min cooking (plus infusing, standing, cooling, freezing)

Featured in

Jul 2009

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.