Jeff's French Toast

Jeff's French Toast Illustration
  • 1-3/4 cups heavy cream
  • 1-3/4 cups milk
  • 1/2 teaspoon vanilla extract
  • 7 egg yolks
  • 2 whole eggs
  • 1/2 cup brown sugar
  • 6 slices of challah bread 1-1/2 inches
  1. Combine heavy cream, milk and vanilla. Heat to a gentle boil
  2. Whisk yolks and whole eggs with brown sugar
  3. Continue to whisk, and slowly add milk to egg mixture. Skim foam off top
  4. Soak challah bread until cream is absorbed
  5. Brown in a buttered pan
  6. Serve sprinkled with confectioners sugar, mint leaf and strawberry or with maple syrup

Apple Tarte

Apple Tarte Illustration
  • 2 cups all purpose flour
  • 1 stick unsalted butter (cold)
  • 2/3 cup cold water
  • 1 egg
  • 3/4 cup heavy cream
  • 3 tablespoons sugar
  • 6 apples
  • Standard pie pan
  1. Preheat over to 350°. In a bowl, rub flour and butter between your hands until it combines
  2. Gradually add water and punch of salt. Mix with your hands and form into a ball
  3. Roll dough out and place in a pre-greased and floured pie pan
  4. Once in pan, prick several times with fork.
  5. Peel and slice 6 apples, fill into dough
  6. Bake at 350° for 15 minutes and then remove from oven
  7. In a separate bowl, mix heavy cream, egg, and sugar
  8. Add to tarte and bake for 30-40 min, watch so it does not burn

Servers 6-8

Truffles à la Paul

Truffles à la Paul Illustration
  • 7 ounces dark chocolate 70% cocoa
  • 5 tablespoons unsalted butter
  • 4 teaspoons creme fraiche
  • 4 ounces confectioner's sugar
  • Optional: 2 tablesppons Grand Marnier, rum or kirsch
  1. Melt chocolate in a double boiler, remove when melted
  2. Add creme fraiche
  3. Add confectioner's sugar
  4. Stir until very smooth
  5. Let rest in fridge overnight
  6. Remove from refrigerator and let sit for 5 minutes
  7. Either wet your hands or use a melon scoop to form small balls of chocolate. Roll in unswettened cocoa powder or sprinkles

Yields 24 truffles (standard size)