First, the edges of the toast slices are removed and disposed of before the individual slices are rolled as flat as possible with a rolling pin. Then the desired fruits must be washed, dried and cut into very small (!) Cubes. These two steps are very important for the success of beautiful French rolls, so pay close attention to them.
Then the toast slices are first coated with your desired topping. I`ve tried Nutella and a vanilla cream myself - both of which are super delicious. But as for the combination, you can let off steam! A good average should be found when painting. By no means too thick, otherwise everything will swell out at the ends later! Then the diced favorite fruits are placed at one end of the toast before everything is carefully rolled. This takes a little practice, the toast slices tend to crack.
Before the next step, briefly mix a cinnamon-sugar mixture for the later finish. Then some oil is put in a pan and carefully heated. The level depends on your stove, so choose carefully. Meanwhile, the eggs are cracked open and whisked. When the oil is hot enough, the French rolls are briefly dipped into the eggs and lightly fried in the pan. The egg becomes relatively firm and a golden-brown crust develops. Finally, the still warm French rolls are turned in the cinnamon-sugar mixture.
Arrange three French rolls on three plates each, decorate as you wish.
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