French toast with chestnut mousse

1. Preheat oven to 210°C (th. 7). Take 12 slices of bread, and cut 1 triangle of 6 cm in each slice. Arrange on a baking sheet and place in the oven for 10 minutes.

2. Pour 25 cl of very cold whipping cream in a very cold bowl. Whisk until it becomes chantilly. Gently fold in 125 g of chestnut cream. Divide the mousse into glasses and store in the refrigerator.

3. Warm up 50 cl whole milk. Break 3 eggs into a bowl. Gradually pour in the milk while whisking. Add 1 teaspoon of cinnamon powder and 50 g granulated sugar. Whisk again a few minutes.

4.  Place the bread slices in a bowl. Pour the custard over, soak thoroughly. Melt 20g of butter in a pan for 1 minute until foam. Cook the bread for 1 minute until golden brown then flip with a spatula. Keep warm on an oven rack.

5. Arrange three bread slices in a staggered way on each plate. Serve with the chestnut mousse glass.

Photo credit: Sucré Salé