French toast eclairs. Easter recipe

These French toast eclairs are a delicious way to vary a sweet so classic and so typical of these Easter dates. Its preparation can not be easier or faster. In 15 or 20 minutes you can improvise a delicious dessert to surprise the family or unexpected guests.

This time I have filled them with cocoa cream with hazelnuts, but they are also delicious with a raspberry or strawberry jam. I am sure you will like them so much that you will come up with innumerable variations according to your tastes.

Ingredients for 4 people

  • 8 slices of sliced ​​bread, one egg, half a glass of milk, cocoa cream with hazelnuts, olive oil for frying, sugar and cinnamon for coating.
  • How to make French toast eclairs

    We beat the egg in a bowl and add the milk, mix well.

    We put a slice on the table and crush it well with the rolling pin until it is fine. Spread a strip of cream parallel to the edge closest to us, you do not have to put much to prevent it from coming off. We repeat this operation with all the slices.

    We pass the canutillos through the egg and milk mixture without letting them soak too much since the bread is very thin and tender and could break. We are putting them on a plate.

    Heat abundant oil in a deep frying pan and when it is very hot we fry the eclairs until they are golden brown on all sides. We take them out and drain them on a plate covered with kitchen paper.

    Finally we mix three tablespoons of sugar with a couple of teaspoons of cinnamon and coat the eclairs in this mixture.

    Processing time | 15 minutes Difficulty | Easy


    You can take these canutillos de torrijas both freshly made and cold. Its crisp exterior and fluffy and chocolatey interior will be a pleasure for children accompanying a cup of milk and for adults with a glass of sweet wine.

    Live to the Paladar Classic French toast with honey syrup. Easter French toast Direct to the Paladar Torrijas de vanilla. Easter recipe

    Tags:  Vegetables And Legumes Meats And Birds Desserts 

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