Black pain perdu

Black pain perdu

This beautiful ice cream-topped French toast from Woongchul Park uses seoritae (Korean black soybeans), charcoal and burnt vanilla powder to get its dramatic black and grey colour.
  • Total:



  1. Step 1

    Add the eggs, milk, sugar and yeast to the bowl of a stand mixer, and mix well
  2. Step 2

    Add the flour and charcoal powder and mix again using the dough hook for 2 minutes on a low speed. Turn the speed up to medium and mix for 8 more minutes
  3. Step 3

    Add the butter in three additions, mixing well between each one. Finally, add the salt and mix until the dough is smooth and elastic. Form the dough roughly into a boule and transfer to the fridge in a lidded container to rise overnight
  4. Step 4

    The following day deflate the dough and then shape it and transfer to a greased loaf tin to proof at room temperature for 3 hours (or at 25°C with 65% humidity)
  5. Step 5

    Towards the end of the rising time, preheat the oven to 170°C
  6. Step 6

    Bake the bread for 30 minutes, then remove from the oven and leave to cool
  7. Step 7

    Let the bread dry out and stale for 2 days, before slicing into 2.5cm thick pieces
  8. Step 8

    For the ice cream, mix the milk and cooked seoritae together, then transfer to a Thermomix with the rest of the ingredients. Mix at speed 6, 83°C for 5 minutes
  9. Step 9

    Pass the mixture through a fine mesh sieve and cool quickly over an ice bath
  10. Step 10

    Transfer to the fridge to chill overnight, then either churn in an ice cream machine or transfer to a Pacojet container and freeze it
  11. Step 11

    For the burnt vanilla sauce, first preheat the oven to 180°C
  12. Step 12

    Line an oven tray with a baking mat. Add the vanilla pods and toast in the oven for 6 minutes
  13. Step 13

    Carefully torch the vanilla pods with a blow torch and then transfer to a dehydrator. Dehydrate until fully dry
  14. Step 14

    Once dry, blend in a high-speed blender to a powder
  15. Step 15

    Weigh out 11g of the vanilla powder and add to a pan with the remaining ingredients for the burnt vanilla sauce. Bring to a boil, then blend until smooth
  16. Step 16

    Strain through a fine mesh sieve and let cool
  17. Step 17

    Use the sugar to make a dry caramel. Carefully add the butter and salt, and mix well, then add the pecans
  18. Step 18

    Stir to coat, then transfer to a baking parchment-lined oven tray and leave to cool and harden
  19. Step 19

    Preheat the oven to 180°C
  20. Step 20

    Bring the water, salt and butter for the gavotte to the boil
  21. Step 21

    Sieve all of the dry ingredients onto the egg whites, and mix everything together
  22. Step 22

    Pour the hot liquid into the egg white paste and mix together
  23. Step 23

    Spread the gavotte mixture onto an oven tray lined with greased baking parchment, trying to get it as even and flat as possible
  24. Step 24

    Bake for 12 minutes, then set aside to cool
  25. Step 25

    For the pain perdu mixture, simply whisk all the ingredients together until smooth
  26. Step 26

    Soak the slices of brioche in the pain perdu mixture for an hour on each side
  27. Step 27

    Once finished soaking, preheat the oven to 180°C
  28. Step 28

    Remove the brioche from the mixture and cook it in the pan with the clarified butter and sugar until caramelised, adding more butter and sugar as you go if needed
  29. Step 29

    Transfer the slices of bread to an oven tray and cook for 3 minutes
  30. Step 30

    To serve, place a piece of pain perdu in the centre of each bowl. Top with a teaspoon of pecan brittle and a quenelle of ice cream. Top the ice cream with two pieces of gavotte, and pour the burnt vanilla sauce all around the bowl