Recipes
50 g for 1 batch
Discover how Chef Nishikawa, a leading Japanese artisan on the world stage, incorporates TREHA® into daily bread crafting.
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Crusty Bread (such as baguette) , as needed
Custard Base Ingredients (Appareil)
15 whole eggs
200 g granulated sugar
1000 g milk
50 g TREHA®
Finishing Ingredients, as needed
Granulated sugar ror coating
Rum syrup*
* Rum syrup: Mix 1000 g water, 1000 g sugar, and 250 g rum. Bring to a boil and let cool.
Cut crusty bread into 4 cm thick slices.
Mix ingredients to create the custard base (appareil).
Soak bread in the custard until fully absorbed, then gently squeeze out excess.
Dust one side of the sliced bread with granulated sugar.
Place the bread pieces on the baking tray, cover with plastic wrap, and refrigerate overnight to allow the custard to absorb and meld with the bread.
Bake at 250℃/482°F for the top heat and at 230℃/446°F for the bottom heat for 13 minutes.
Brush with rum syrup immediately after baking.
Reduces eggy odor.
Brings out a gentle sweetness without being overpowering.
Helps maintain a moist texture for longer freshness.
This recipe gives leftover bread new life. Drier bread absorbs the custard more fully, resulting in a richer flavor. TREHA® keeps the texture moist while moderating sweetness. Adding bacon and cheese transforms it into a savory baguette quiche perfect as a meal bread.
(Chef Takaaki Nishikawa [西川功晃], Owner Chef of "Ça Marche", Kobe, Japan)
