{"id":4138,"date":"2024-03-21T10:35:43","date_gmt":"2024-03-21T10:35:43","guid":{"rendered":"https:\/\/pagodevaldecuevas.es\/blog\/portfolio-items\/torrijas-suzettes-con-pago-de-valdecuevas\/"},"modified":"2025-02-19T16:05:01","modified_gmt":"2025-02-19T16:05:01","slug":"torrijas-suzettes-con-pago-de-valdecuevas","status":"publish","type":"avada_portfolio","link":"https:\/\/pagodevaldecuevas.es\/en\/blog\/portfolio-items\/torrijas-suzettes-con-pago-de-valdecuevas\/","title":{"rendered":"Torrijas Suzettes with Pago de Valdecuevas"},"content":{"rendered":"<p data-sourcepos=\"3:1-3:220\">To make these Easter torrijas, you can choose the bread you like best. We recommend one with a firm crumb and soft crust. In some markets, you can already find brioche-type breads that are quite good for making torrijas.<\/p>\n<p data-sourcepos=\"5:1-5:33\">Ingredients for the infused milk:<\/p>\n<ul data-sourcepos=\"7:1-13:0\">\n<li data-sourcepos=\"7:1-7:45\">750 ml whole milk (if it is fresh, better).<\/li>\n<li data-sourcepos=\"8:1-8:15\">250 ml cream.<\/li>\n<li data-sourcepos=\"9:1-9:25\">2 tablespoons of honey.<\/li>\n<li data-sourcepos=\"10:1-10:19\">1 cinnamon stick.<\/li>\n<li data-sourcepos=\"11:1-11:13\">Lemon peel.<\/li>\n<li data-sourcepos=\"12:1-13:0\">Orange peel.<\/li>\n<\/ul>\n<p data-sourcepos=\"14:1-14:151\">Put all the ingredients in a saucepan and when it starts to boil, turn off the heat, cover and let it infuse for at least 12 hours in the refrigerator.<\/p>\n<p data-sourcepos=\"16:1-16:13\">Orange cream:<\/p>\n<ul data-sourcepos=\"18:1-24:0\">\n<li data-sourcepos=\"18:1-18:33\">250 ml orange juice (strained).<\/li>\n<li data-sourcepos=\"19:1-19:14\">75 ml cream.<\/li>\n<li data-sourcepos=\"20:1-20:14\">6 egg yolks.<\/li>\n<li data-sourcepos=\"21:1-21:13\">75 g sugar.<\/li>\n<li data-sourcepos=\"22:1-22:15\">Bread slices.<\/li>\n<li data-sourcepos=\"23:1-24:0\">Extra virgin olive oil Pago de Valdecuevas.<\/li>\n<\/ul>\n<p data-sourcepos=\"25:1-25:12\">Preparation:<\/p>\n<ol data-sourcepos=\"27:1-36:0\">\n<li data-sourcepos=\"27:1-27:44\">Mix the juice with the cream and heat it.<\/li>\n<li data-sourcepos=\"28:1-28:33\">Beat the yolks with the sugar.<\/li>\n<li data-sourcepos=\"29:1-29:105\">When the previous mixture is about to boil, pour the mixture over the yolks, without stopping beating.<\/li>\n<li data-sourcepos=\"30:1-30:120\">Return it to the pot and cook for a few minutes until it reaches 85\u00b0C, that is, it thickens slightly without boiling.<\/li>\n<li data-sourcepos=\"31:1-31:46\">Remove from heat and reserve until serving.<\/li>\n<li data-sourcepos=\"32:1-32:111\">Cut slices of bread approximately 2 cm wide and immerse them in the infused milk until they are well soaked.<\/li>\n<li data-sourcepos=\"33:1-33:94\">Pass them through beaten egg and fry in abundant EVOO Pago de Valdecuevas over medium heat.<\/li>\n<li data-sourcepos=\"34:1-34:18\">Place on paper.<\/li>\n<li data-sourcepos=\"35:1-36:0\">Present on a plate with the orange cream on the bottom. You can put cinnamon or orange zest to decorate.<\/li>\n<\/ol>\n<p data-sourcepos=\"37:1-37:22\">Enjoy them better hot!<\/p>\n<p data-sourcepos=\"39:1-39:21\">They are spectacular.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>To make these Easter torrijas, you can choose the bread  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":3741,"menu_order":0,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"portfolio_category":[61],"portfolio_skills":[],"portfolio_tags":[],"class_list":["post-4138","avada_portfolio","type-avada_portfolio","status-publish","format-standard","has-post-thumbnail","hentry","portfolio_category-aceite-de-oliva-virgen-extra-pago-de-valdecuevas-en"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.2 - aioseo.com -->\n\t<meta name=\"description\" content=\"To make these Easter torrijas, you can choose the bread you like best. 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