You are going to love Miquel Antoja’s aniseed toast recipe

If you like torrijas, you cannot miss this version that we are going to show you. They are a little more elaborate than the traditional ones, but they are well worth it.

Last update: May 26, 2022

Miquel Antoja’s anise torrijas are one of the desserts with the best organoleptic characteristics that can be made at home. Balanced in terms of sweetness, They can be prepared with just a few ingredients in a simple way.

Next, we are going to show you the recipe step by step so that you can enjoy some torrijas that are different from the traditional ones.

How to prepare Miquel Antoja’s aniseed French toast?

Before starting with the recipe for Miquel Antoja’s aniseed French toast, it is important to note that it is okay to include this type of sweets in moderation in your diet. You can enjoy them in the mid-afternoons and accompany them with a delicious coffee.

Torrijas are a traditional dessert that no one can resist.

Ingredients for the cream

The products to make the cream you need for this recipe are:

  • 400 milliliters of whole milk
  • 100 milliliters of whipping cream
  • 100 grams of sugar
  • 90 milliliters of egg yolk
  • 48 grams of cornstarch
  • The skin of half a lemon
  • half orange skin
  • Half cinnamon stick

Ingredients for the base

If you want to prepare some exquisite Miquel Antoja anise torrijas, you will need the following products:

  • 200 grams of brioche bread
  • 500 milliliters of milk
  • 500 milliliters of whipping cream
  • 150 grams of sugar
  • 2 eggs
  • The zest of 1 lemon
  • The zest of 1 lime
  • 100 milliliters of dry or sweet anise from Mono

Step by Step

  1. First, mix all the ingredients on the first list, except the bread to prepare a bath.
  2. Place the result in a bowl deep enough to completely cover the brioche.
  3. Next, cut the bread into thick pieces and soak it in the preparation until it is sufficiently soaked inside.
  4. Continue preparing the cream. Heat 300 milliliters of milk with the cream, the lemon and orange peel, and the cinnamon stick. When it breaks the boil, turn off the heat and leave the saucepan covered for about 10 minutes so that it infuses well.
  5. Then, mix with the rods, the cornstarch and the sugar with the remaining milk and the egg yolk, and let this rest in a bowl.
  6. When the milk is infused, strain the liquid and bring the saucepan back to boiling temperature.
  7. At this time, add the egg yolk mixture and continue stirring with the whisk. It is important to cook without stopping stirring for a couple of minutes.
  8. Place the cream in a container with plastic wrap and reserve in the fridge.
  9. The time has come to make the torrijas. Drain the brioche and brown it in a pan with a knob of butter, placing a diagonal line of white sugar on top. Caramelizing the surface is key.
  10. When it’s ready, remove the French toast and let it cool before adding the pastry cream.
  11. To finish, place a little more sugar on top and caramelize with a torch.


Considerations about this recipe

Torrijas with anise can be included in a timely manner in the context of a balanced diet.

The inclusion of Miquel Antoja’s anise French toast in the context of a varied and balanced diet does not have to be negative, except in certain specific cases. For example, if a metabolic pathology has developed, it is advisable to limit the presence of sweets in the regimen. In these cases, the most efficient way to improve control has proven to be a low-carbohydrate approach.

Finally, it should be noted that high-performance athletes can benefit from a higher intake of simple sugars. This nutrient not only serves as an energy substrate for carrying out high-intensity activities, but also It can help in the recovery processes.

However, according to research published in Nutrients It should always be consumed with proteins of high biological value.



Prepare Miquel Antoja’s anise torrijas at home

As you have seen, it is easy to prepare Miquel Antoja aniseed French toast at home. They are a little more laborious than the traditional ones, but they have great organoleptic characteristics. The time spent will be worth it, as they will please everyone.

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