It’s Holy Week and, from what we are seeing on the networks, this year the fever for torrijas has been unleashed more than ever. This sweet, a staple of Spanish gastronomy so energetic that in the past it was taken by women after childbirth as a restorative, has gone in recent years from being a recipe from the cuisine of the use to one of the desserts most appreciated by the best chefs.
But do we know how to prepare them as God commands? What are the biggest mistakes we make with them? The most common mistakes that can ruin them? Take a look at what chef Miquel Antoja says in this Tiktok video.
For a torrija to turn out well, it needs to be well soaked in cream and milk previously scented with cinnamon and orange. Otherwise, it will never be a perfect torrija. So, how long should you let it sit in this mixture?
Antoja assures that there is no exact formula, because everything will depend on the bread used: “It can be from two to half hours, it all depends on how long it takes to absorb.” Still, the key to knowing that it is ready is to see that it turns “into pure liquid.”
If it is too oily it will never be a good French toast. For this reason, Miquel Antoja recommends frying it only “when the oil is very hot so that it is simply a put-and-take.” That is, the less time we leave it in the pan, the better the result will be.
To get the perfect French toast, he also recommends controlling the amount of sugar with a little trick. Instead of coating it in this ingredient, it is best to toast it in a pan or caramelize it with a blowtorch to achieve the exact amount of sweetness.
