Black pain perdu

Add the eggs, milk, sugar and yeast to the bowl of a stand mixer, and mix well

Add the flour and charcoal powder and mix again using the dough hook for 2 minutes on a low speed. Turn the speed up to medium and mix for 8 more minutes

Add the butter in three additions, mixing well between each one. Finally, add the salt and mix until the dough is smooth and elastic. Form the dough roughly into a boule and transfer to the fridge in a lidded container to rise overnight

The following day deflate the dough and then shape it and transfer to a greased loaf tin to proof at room temperature for 3 hours (or at 25°C with 65% humidity)

Towards the end of the rising time, preheat the oven to 170°C

Bake the bread for 30 minutes, then remove from the oven and leave to cool

Let the bread dry out and stale for 2 days, before slicing into 2.5cm thick pieces

For the ice cream, mix the milk and cooked seoritae together, then transfer to a Thermomix with the rest of the ingredients. Mix at speed 6, 83°C for 5 minutes

Pass the mixture through a fine mesh sieve and cool quickly over an ice bath

Transfer to the fridge to chill overnight, then either churn in an ice cream machine or transfer to a Pacojet container and freeze it

For the burnt vanilla sauce, first preheat the oven to 180°C

Line an oven tray with a baking mat. Add the vanilla pods and toast in the oven for 6 minutes

Carefully torch the vanilla pods with a blow torch and then transfer to a dehydrator. Dehydrate until fully dry

Once dry, blend in a high-speed blender to a powder

Weigh out 11g of the vanilla powder and add to a pan with the remaining ingredients for the burnt vanilla sauce. Bring to a boil, then blend until smooth

Strain through a fine mesh sieve and let cool

Use the sugar to make a dry caramel. Carefully add the butter and salt, and mix well, then add the pecans

Stir to coat, then transfer to a baking parchment-lined oven tray and leave to cool and harden

Preheat the oven to 180°C

Bring the water, salt and butter for the gavotte to the boil

Sieve all of the dry ingredients onto the egg whites, and mix everything together

Pour the hot liquid into the egg white paste and mix together

Spread the gavotte mixture onto an oven tray lined with greased baking parchment, trying to get it as even and flat as possible

Bake for 12 minutes, then set aside to cool

For the pain perdu mixture, simply whisk all the ingredients together until smooth

Soak the slices of brioche in the pain perdu mixture for an hour on each side

Once finished soaking, preheat the oven to 180°C

Remove the brioche from the mixture and cook it in the pan with the clarified butter and sugar until caramelised, adding more butter and sugar as you go if needed

Transfer the slices of bread to an oven tray and cook for 3 minutes

To serve, place a piece of pain perdu in the centre of each bowl. Top with a teaspoon of pecan brittle and a quenelle of ice cream. Top the ice cream with two pieces of gavotte, and pour the burnt vanilla sauce all around the bowl