{"id":4406,"date":"2015-03-30T14:47:29","date_gmt":"2015-03-30T12:47:29","guid":{"rendered":"http:\/\/estoyhechouncocinillas.com\/fr\/?p=4406"},"modified":"2022-03-10T12:32:15","modified_gmt":"2022-03-10T11:32:15","slug":"pain-perdu-a-lespagole-torrijas","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/pain-perdu-a-lespagole-torrijas\/","title":{"rendered":"Recette de pain perdu \u00e0 l&rsquo;espagnole (torrijas)"},"content":{"rendered":"\n<p>Cette entr\u00e9e d\u00e9crit comment \u00e9laborer le <strong>pain perdu \u00e0 l&rsquo;espagnole (torrijas)<\/strong>. Parfum\u00e9 \u00e0 la cannelle, c\u2019est l\u2019un des mets id\u00e9als pour utiliser le pain rassis, et le r\u00e9sultat est excellent. Bien que l&rsquo;on peut consommer le pain perdu pendant toute l&rsquo;ann\u00e9e, en Espagne la \u00ab\u00a0saison officielle\u00a0\u00bb des pains perdus est le Car\u00eame, ou No\u00ebl si vous habitez dans la r\u00e9gion de Cantabrie au nord. Voulez-vous savoir comment pr\u00e9parer le pain perdu \u00e0 l&rsquo;espagnole ? C&rsquo;est tr\u00e8s facile. Allez, op ! C&rsquo;est parti !<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/03\/torrijas.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/03\/torrijas.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/03\/torrijas-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/03\/torrijas-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/03\/torrijas.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/pain-perdu-a-lespagole-torrijas\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de pain perdu \u00e0 l&rsquo;espagnole (torrijas)<\/h2>\n<span id=\"post-ratings-4406\" class=\"post-ratings\" data-nonce=\"5007b99886\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_4406_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(4406, 1, '1 Star');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4406_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(4406, 2, '2 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4406_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(4406, 3, '3 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4406_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(4406, 4, '4 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4406_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(4406, 5, '5 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 5,00 \/ 5. Votes: 1<\/div><\/span><span id=\"post-ratings-4406-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">12<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT30M>30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2022-03-10\"><\/time> \n<span itemprop=\"description\" content=\"\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">1 pain rassis<\/li>\n<li itemprop=\"recipeIngredient\">1 litre de lait<\/li>\n<li itemprop=\"recipeIngredient\">2 cuill\u00e8res \u00e0 soupe de sucre<\/li>\n<li itemprop=\"recipeIngredient\">1 ou 2 \u0153ufs<\/li>\n<li itemprop=\"recipeIngredient\">Huile de tournesol pour la friture<\/li>\n<\/ul><b>Pour infuser le lait (facultatif) :<\/b><ul>\n<li itemprop=\"recipeIngredient\">1 b\u00e2ton de cannelle<\/li>\n<li itemprop=\"recipeIngredient\">1 citron<\/li>\n<\/ul><b>Pour la couverture sucr\u00e9e :<\/b><ul>\n<li itemprop=\"recipeIngredient\">50 g de sucre semoule<\/li>\n<li itemprop=\"recipeIngredient\">1 cuill\u00e8re \u00e0 caf\u00e9 de cannelle moulue<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<\/p>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Aromatiser le lait (facultatif)\n<ol>\n<li itemprop=\"recipeInstructions\">Peler le citron en faisant en \u00e9vitant la partie blanche de la peau.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une casserole, ajouter le lait, le b\u00e2ton de cannelle en 2 ou 3 morceaux et le zeste du citron.<\/li>\n<li itemprop=\"recipeInstructions\">Porter le lait \u00e0 \u00e9bullition \u00e0 feu moyen.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque le lait bout, retirer du feu, couvrir et laisser infuser pendant 10 minutes.<\/li>\n<\/ol>\n<\/li>\n<li itemprop=\"recipeInstructions\">Pr\u00e9paration du pain perdu\n<ol>\n<li itemprop=\"recipeInstructions\">Couper le pain en grosses tranches entre 1,5 et 2 cm.<\/li>\n<li itemprop=\"recipeInstructions\">Filtrer le lait pour enlever la peau du citron et les b\u00e2tons de cannelle.<\/li>\n<li itemprop=\"recipeInstructions\">Faire tremper les tranches de pain dans le lait infus\u00e9 de 1 \u00e0 2 minutes de chaque c\u00f4t\u00e9, juste assez pour bien humidifier la mie.<\/li>\n<li itemprop=\"recipeInstructions\">Faire chauffer l&rsquo;huile de tournesol dans une po\u00eale \u00e0 feu moyen, suffisamment pour couvrir la moiti\u00e9 de chaque tranche de pain.<\/li>\n<li itemprop=\"recipeInstructions\">Casser 1 oeuf dans une assiette creuse et bien le battre.<\/li>\n<li itemprop=\"recipeInstructions\">Une par une, enrober d&rsquo;oeuf chaque tranche de pain et les faire frire dans l&rsquo;huile bien chaude.<\/li>\n<li itemprop=\"recipeInstructions\">Retourner quand les tranches sont dor\u00e9es selon votre go\u00fbt.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9goutter sur une grille ou laisser reposer sur papier absorbant pour \u00e9liminer l&rsquo;exc\u00e8s d&rsquo;huile.<\/li>\n<li itemprop=\"recipeInstructions\">R\u00e9p\u00e9ter les trois \u00e9tapes pr\u00e9c\u00e9dentes jusqu&rsquo;\u00e0 finir toutes les tranches. En faire frire 2 ou 3 en m\u00eame temps. Si n\u00e9cessaire, battre un autre oeuf \u00e0 nouveau.<\/li>\n<\/ol>\n<\/li>\n<li itemprop=\"recipeInstructions\">Couverture \u00e0 la cannelle\n<ol>\n<li itemprop=\"recipeInstructions\">Dans un bol, m\u00e9langer les 50 g de sucre avec une cuill\u00e8re \u00e0 caf\u00e9 de cannelle moulue.<\/li>\n<li itemprop=\"recipeInstructions\">Rouler chaque tranche de pain dans ce m\u00e9lange<\/li>\n<\/ol>\n<\/li>\n<li itemprop=\"recipeInstructions\">C&rsquo;est pr\u00eat ! Bonne d\u00e9gustation !<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\">\n<ul>\n<li>Infuser le lait est facultatif, mais votre pain perdu \u00e0 l&rsquo;espagnole sera que meilleur. En plus, vous pouvez ajouter d&rsquo;autres parfums tels que le zeste d&rsquo;orange ou une gousse de vanille, m\u00eame du vin ou votre liqueur pr\u00e9f\u00e9r\u00e9e.<\/li>\n<li>On peut substituire la couverture de cannelle par du miel ou un sirop de sucre parfum\u00e9 au miel.<\/li>\n<li>Ajustez la quantit\u00e9 de lait selon le nombre de tranches que vous voulez faire. Avec les quantit\u00e9s de la recette on obtient de 12 \u00e0 15 tranches de pains perdu.<\/li>\n<li>Le pain perdu se consomme dans la journ\u00e9e. \u00c0 temp\u00e9rature ambiante c&rsquo;est meilleur.<\/li>\n<li>Utilisez un pain rassis de la veille ou de deux ou trois jours, un peu sec, de sorte que les tranches ne se cassent pas quand on les fait tremper dans le lait. Vous\u00a0pouvez \u00e9galement utiliser de la brioche rassie.<\/li>\n<li>Faire attention \u00e0 ne pas couper la partie blanche de la peau des citrons, elle donne un go\u00fbt un peu amer.<\/li>\n<li>Si vous aimez le pain perdu, voil\u00e0 une autre fa\u00e7on de le pr\u00e9parer: <a title=\"Recette de pain perdu aux fraises et au sirop d\u2019erable et orange\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2012\/04\/pain-perdu-aux-fraises-et-au-sirop-d-erable-et-orange.html\">le pain perdu aux fraises et sirop d&rsquo;\u00e9rable et orange<\/a>.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":4407,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_metadesc":"","footnotes":""},"categories":[879,848,20],"tags":[963,897,922],"class_list":["post-4406","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noel","category-desserts","category-recette","tag-pain-perdu","tag-cannelle","tag-pain"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de pain perdu \u00e0 l&rsquo;espagnole (torrijas)<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jesuisuncuisinier.fr\/fr\/pain-perdu-a-lespagole-torrijas\/\" \/>\n<meta property=\"og:locale\" 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