Chef Hugo Guerra’s proposal for your Christmas or New Year’s table
Lobo Mau
Chef Hugo Guerra from the Lobo Mau restaurant proposes this delicious French Toast with Time for your Christmas table or, if you prefer, for the New Year, and may you have an excellent Christmas and a New Year full of happiness.
Recipe
French Toast with Time
Ingredients for 10 French toast
10 slices of Brioche Bread
1 litre of milk
300 grams of sugar
50 grams of cinnamon powder
2 egg yolks
For the salted caramel
1L of water
½ kg of sugar
300 grams of cream
100g butter
5 grams of fleur de sel
For the mousse
1 egg yolk
100g sugar
½ can of condensed milk
30ml of brandy
1L cream
4 sheets of gelatin
Preparation:
Cut the bread into slices (2 fingers thick). The ideal would be to let the bread dry overnight.
Separately, mix the milk, sugar, cinnamon and 2 egg yolks in a container and set aside.
For the salted caramel: add 1L of water and ½ kg of sugar. Bring to a boil and when the sugar acquires an amber (golden) hue, remove from the heat. Add the butter and mix well and then add the cream and mix. At the end add 5 grams of fleur de sel.
For the mousse: mix the egg yolk with the sugar in a container. After dissolving the sugar, add the condensed milk, mix and set aside.
In a separate bowl, beat the cream. After reaching the desired consistency (whipped cream), add the previously soaked gelatin sheets. Add the prepared mixture to the previous one and mix. At the end, we add the brandy, mix all the ingredients until a homogeneous mixture is obtained and refrigerate for around 30 minutes.
Soak the bread in the first mixture until the slices of bread are soft and set aside. In a frying pan, with a knob of butter, brown the bread on both sides.
To serve, place the golden slice of bread on a plate, cover with salted caramel and decorate with the mousse on the side.
Chef Hugo Guerra
Born in Lisbon in 1987, Hugo Guerra has most of his roots in Alentejo. It was in Alentejo, more precisely in Évora, that he spent long periods with his grandparents during his childhood. With family also in Beja, Barrancos and Amareleja, ties with Alentejo lands were always important throughout his life.
He began his journey in the kitchen at the suggestion of his sister, who loved cooking with his grandfather at family Christmases. He ended up taking the Kitchen Management and Production course at the Lisbon Hotel and Tourism School in 2011, followed by an internship at Altis Belém. He then headed to the Basque Country where he worked at the renowned Martin Berasategui.
Returning to Portugal, he started working at the Penha Longa Hotel, passing through Arola and Il Mercato. Bica do Sapato was his professional home between 2013 and 2015. He was later invited to be sous chef at El Clandestino, he was chef at the Ordem dos Médicos, in Lisbon; Head Chef at the TETTO restaurant, as well as Consultant Chef for restaurant projects in Vilamoura, in the Algarve.
In 2020, in the middle of the pandemic, he decided to follow his dream of having his restaurant. He opened Lobo Mau, in Estefânia. The main reason: is to be able to create and let his imagination run wild.
Using Portuguese and mostly seasonal products, he seeks to give his vision to traditional dishes while always maintaining what he considers to be the most important: the flavour and love he puts into his cooking.
See too
Cod Confit by Chef Angélica Salvador (InDiferente); uma entrada especial – Duck puff pastry – by Chef Hugo Cortez (Cícero Bistrot);
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