Name: 紐約最好吃的法式吐司是怎麼做的？| 現場製作 | Bon Appétit (How NYC’s Best French Toast is Made | Made to Order | Bon Appétit)
Uploaded: 2026-02-14T16:45:58.000Z
Duration: 12 min 11 s

Hi, I'm Neil Kleinberg, chef owner of Clinton Street Baking Company and restaurant.

哈囉，我是 Neil Kleinberg，Clinton Street Baking Company and restaurant 的主廚兼老闆。

And today we're going to make the perfect brioche French toast.

今天我們要來做最完美的 brioche 法式吐司。

程度副詞

Clinton street has been here almost 25 years.

Clinton Street 已經在這裡開了快 25 年了。

We're just known for making the most delicious breakfast and brunch foods.

我們就是以製作最美味的早餐和早午餐聞名。

The French toast is one of our top sellers.

法式吐司是我們最暢銷的餐點之一。

On the weekends, we could sell up to 50 orders a day.

週末的時候，我們一天可以賣出高達 50 份。

What makes the perfect French toast is a few components.

要做出口感的完美法式吐司，有幾個關鍵要素。

The batter, the garnish, and the maple butter.

就是麵糊、配料，還有楓糖奶油。

And I'm going to show you the most important part right now, which is our brioche bread.

接下來我要教大家最重要的部分，就是我們的 brioche 麵包。

It's like a white bread enriched with eggs and egg yolks and butter.

它就像是加了雞蛋、蛋黃和奶油的白麵包。

And it makes it so golden and so tender and so beautiful.

這樣做出來的法式吐司才會金黃、軟嫩又漂亮。

And that's what you're going to taste when you eat the French toast.

這就是你吃法式吐司時會嚐到的味道。

And we like to slice it really nice and thick.

Beautiful thick slices, 2 inches, 3 inches, however you like it.

漂亮的厚片，兩英吋、三英吋，隨你喜歡。

If you can't get brioche, challah is a nice stand in.

如果你買不到 brioche，challah 也是個不錯的替代品。

The difference between challah and brioche is challah's made with oil and it makes it very soft.

challah 和 brioche 的差別在於 challah 是用油做的，所以會非常柔軟。

And you can really taste the butter in that bread when you bake it and when you cook it.

你烤或煮的時候，真的能嚐到麵包裡的奶油味。

If you don't have brioche, you can't get challah.

如果你沒有 brioche，也買不到 challah。

But I would go with like a simple, good quality white bread a day old French bread.

不過我會選用簡單、品質好的白麵包或是隔天的法式長棍麵包。

Downstairs we have a full bakery where we make at least 80 loaves a week.

樓下我們有個完整的麵包坊，每週至少做八十條麵包。

The shape of the brioche is called the Pullman shape or a Pullman loaf, named after the famous Pullman train cars.

brioche 的形狀叫做 Pullman 造型，或稱 Pullman 麵包，是取名自著名的 Pullman 火車車廂。

And they come out like a big square with a little dome on the top.

烤出來會是個大方塊，上面有個小圓頂。

If you're making this at home, cut the bread a little thick.

如果你在家做，麵包切厚一點。

I'm talking an inch and a half to two inches thick.

我說的是一吋半到兩吋的厚度。

The thickness of the bread has a lot to do with how much batter is absorbed.

麵包的厚度跟吸收多少麵糊有很大的關係。

And when you absorb a good amount of batter, you're absorbing all the flavor.

當你吸收了足夠的麵糊，你就吸收了所有的風味。

If I cook this brioche too thin, you're not going to get any of the fluffiness, the texture and the nuance as if you'd sliced it thick.

如果我把這個 brioche 烤得太薄，你就不會嚐到那種蓬鬆感、口感和細膩的風味，就像切厚片一樣。

This bread, right out of the oven, it's very soft.

這塊麵包剛出爐時，口感非常柔軟。

You need to rest it a day so that you get a really nice firm texture in between inside.

你需要讓它熟成一天，這樣內部才會產生紮實的口感。

But once you dip it in the batter, if it's a day old, it just sucks up the batter and it makes it really really nice.

但一旦你把它浸入麵糊，如果它是熟成一天的，它就會把麵糊吸進去，變得非常非常棒。

Our bread is sliced, and it's time to move on to the batter.

我們的麵包已經切好了，接下來要準備麵糊了。

The biggest mistake people make about the batter is too much milk, not enough egg.

大家做麵糊時最大的錯誤就是牛奶太多，雞蛋太少。

We're using half and half because heavy cream, it's too rich.

我們用的是 half and half，因為鮮奶油太濃鬱了。

So we use half and half, which is half cream and half milk, which makes it a little lighter, a little easier to work with three or four eggs.

所以我們用 half and half，也就是一半鮮奶油一半牛奶，這樣會比較清爽一點，跟三四顆蛋一起操作也比較容易。

So I would say the ratio is three parts half and half to one part egg.

我會說比例大概是三份 half and half 配一份雞蛋。

I'm going to just whisk this together, and you're going to see the color change a little bit.

我來把它們打一打，你會看到顏色有一點點變化。

這也是一種視覺和觸覺的感受。

Sometimes the milk and cream are a little richer.

有時候牛奶和鮮奶油會比較濃鬱。

Then, as you can see, it's starting to get a little golden in color.

然後，你看，它開始呈現一點金黃色。

The consistency I'm looking for is the consistency of heavy cream.

我想要的濃稠度是鮮奶油的濃稠度。

And I'm making sure that the whites and the yolks are whisked in really nice.

我會確保蛋白和蛋黃都打得很均勻。

The next thing I'm going to do is add a little bit of vanilla.

我們用的是純的、百分之百的香草精。

Home cooks often skip the use of real vanilla extract.

很多家庭主婦常常會省略真的香草精。

I also like to add a little bit of vanilla paste.

It has specks of the vanilla bean in it, and it makes the batter nice and speckled.

裡面有香草豆的細點，讓麵糊看起來有漂亮的斑點。

You could really smell the beautiful vanilla bean flavor.

你可以聞到很棒的香草豆風味。

This batter should be a little bit sweet.

So I'm going to add maybe a half a cup of sugar.

Then I'm going to add a nice pinch of cinnamon.

You want that flavor to come out in the batter.

你希望這個味道出現在麵糊裡。

The salt pulls together the seasoning of the whole thing.

And then this beautiful organic lemon oil.

然後是這個漂亮的有機檸檬油。

This is like a lemon extract made from organic lemons and also some orange oil.

這就像是從有機檸檬萃取的檸檬香精，還有一些柳橙油。

There's a lot of nice oils coming out of the orange peel.

The citrus is adding the nuance, pulling the whole entire flavor profile together.

柑橘類的味道增添了細膩感，讓整體風味更加協調。

It keeps the cinnamon integrated into the batter.

這樣肉桂粉就能均勻地融入麵糊裡。

You see a little bit of cinnamon extraggling at the end.

你會看到最後有一點點肉桂粉冒出來。

I'm just going to pour that batter right in there.

When we go to dip the French toast, we're gonna dip it in a square container like that, and

當我們要沾法式吐司時，我們會用像這樣的方形容器，然後

But I'm dipping it enough so the brioche is absorbing all of that beautiful batter.

但我會浸泡足夠的時間，讓 brioche 吸收所有這些美麗的麵糊。

You could even see some of the cinnamon coming up to the top.

你甚至可以看到一些肉桂粉浮到上面。

You could actually see it getting porous in here.

你其實可以看到這裡變得很多孔。

You can actually see the batter entering the middle of the bread and then you'll actually feel the weight.

你其實可以看到麵糊滲入麵包中間，然後你會感覺到它的重量。

It's soaked in the middle, but it's not over soaked.

中間已經吸飽了，但又不會過濕。

You know how sometimes if you're making French toast at home and you don't drain it and you put it in your pan and you get that egg ring around, that's bad.

你知道有時候在家做法式吐司，如果沒有瀝乾，放進鍋子裡煎，周圍會有一圈蛋液，那樣不好。

And that comes from the batter itself, not having too much egg in the batter and also draining it.

那是由於麵糊本身，麵糊裡的蛋不要太多，而且也要瀝乾。

So when that you go to the stove to cook it in your pan, you're not going to have that excess ring coming out of the brioche.

所以當你拿到爐子上在鍋子裡煎的時候，brioche 周圍就不會有那種多餘的蛋液跑出來。

You dip it and drain it and then you want to move to the stove.

你把它沾一沾、瀝乾，然後就可以拿到爐子上了。

The first thing we're going to do is we're going to hit this griddle with some clarified butter.

我們第一個要做的事情，就是用一些澄清奶油來處理這個煎盤。

No milk solids in it, so it's not going to burn.

裡面沒有乳固體，所以不會燒焦。

If you have something at home like a cast iron pan or a thickle griddle or an electric griddle, that's great too.

如果你家裡有鑄鐵鍋、厚煎盤或是電熱煎盤，那也很棒。

So we're going to take our dipped brioche, we're going to put it right on the clarified butter and then we're going to hit it with a little more clarified butter in between, just to get the nooks and crannies going.

所以我們要拿沾好的 brioche，直接放在澄清奶油上，然後在中間再加一點澄清奶油，讓它的縫隙都煎到。

The clarified butter cooks it long enough, gets a crust around it without burning it.

澄清奶油能讓它煎夠久，形成一層外皮，又不會燒焦。

We're going to add a little bit of whole butter in in between the French toast.

我們會在法式吐司中間加一點全脂奶油。

A little knob there and a little knob there.

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