The name of this dessert means “breakfast” in French, and it plays on French toast. Made with quinoa, it also taps into the gluten-free trend. Pastry chef Monica Glass starts by toasting quinoa and grinding it into flour in a food mill. She cooks the quinoa flour with milk, maple sugar and maple syrup, removes it from the heat, and adds egg yolks, like a soufflé or pate à choux base. Then she folds beaten egg whites into the mixture and bakes it. After it has ...
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Contact: Desiree Torres Desiree.Torres@penton.com