I loved her scribbly drawings. I loved the way she viewed Paris. I loved how she went from being whiny to actually loving it and feeling sad about having to leave it. I loved how much she enjoyed the food. She made me want to go to Paris myself, even though I've been plenty of times before. But I wanted to go again just so I could walk those streets, try those cafes and restaurants, and eat all those delicious croissants and chocolate mousse and chocolate fondant and baguettes and fois gras and onion soup and my God...I hate milk, like HATE it, but she made me want to drink French milk! Add the egg to the bowl. Slowly add the warm milk (you may not need all of it), and lightly beat everything with the dough hook until it comes together into a large ball of dough. Only add as much milk as you need to bring the ingredients together into a dough. Step 3

Brown sugar: Used to sweeten the French toast and to help create a caramelized crust. You can also use granulated sugar, honey, or maple syrup if you prefer. Cover the pans with a clean tea towel, and place the pans somewhere warm for about 30 minutes, or until the buns have risen and puffed up slightly. And if you love (like, really love) the flavour of your new dip, consider replacing bread with something with more surface area, like a crumpet (sorry to the good people of France, but a Bailey’s soaked crumpet should still count, in my opinion). Eggs: When it comes to French toast, eggs are essential. The proteins solidify once they're heated, which binds the batter together and ensures a rich texture. The fat, meanwhile, adds extra creaminess.

Milk: Differences between France and the USA

I wish I were exaggerating. This "story" is mostly an unimaginative account of things she bought and food she ate. The drawings were interspersed with distracting (and often unfocused) photography, all of which completely broke the immersion.

But my favourite way of serving and eating Pains au Lait is a French/Danish hybrid: you split the bun in half, slather generously with salted butter, and then place a piece of chocolate in the middle of the bun to create – in effect – a chocolate sandwich. Just like milk, this French dairy product is often heat sterilized and can be stored for months on a cool pantry shelf. Many people keep a bottle on hand for adding to recipes. Just a couple of tablespoons in soups, sauces, and desserts, can make a real difference in flavor. Ce n'est pas très bon pour la santé de déjeuner d'un sachet de chips et d'une tablette de chocolat au lait. The taste is a little different from pasteurized or raw milk, but unlike many French people, my kids guzzle it by the gallon. Normally you can find it in whole ( entière), low fat ( demi-ecrémé) and non-fat ( ecrémé) versions. Measure the flour, sugar, yeast and salt into the bowl of an electric stand mixer. Lightly mix the ingredients together. Step 2If you come to France, be sure to try some yogurt. Everyone who visits us here exclaims over the quality. Somehow the French just get it right - a wonderful balance of acidity to creaminess. Fresh fruit: Such as sliced bananas, strawberries, blueberries, or raspberries. You can also use cooked fruit like caramelized apples or sautéed peaches.

Arrange the pieces of dough in the baking pan, allowing for a bit of space between them to rise and puff up. As only half of the second pan will be used, I use a cake pan divider to keep the buns snug. Whatever you have on hand goes, the glorious food’s logic says; just dip the carbs in eggs, spices, and milk, fry the slices, and you’re good to go. Less sugar:If you are using sweet breads like challah or brioche, you may not need any extra sugar in the egg mixture. Alternatively, you can reduce the amount of sugar you add to the mixture if you prefer a less sweet French toast.Dairy-free milk:Instead of water, you can use any plant-based milk in this basic recipe. Almond milk, soy milk, or oat milk are great. This will give you a richer French toast. Butter a baking pan and place the logs of dough side-by-side, leaving a bit of room for them to prove and puff up. Dough needs a warm environment for the yeast to activate and cause the dough to rise. If you don’t have a warm place in your home, try one of the following ideas: With this ingredient, you don’t have to mix eggs in with the milk ― they’re already emulsified into a perfectly smooth, creamy deliciousness.