This is the brunch of dreams. In fact, it's so indulgent it's almost dessert. This is Hong Kong French Toast with Hazelnut Creme and Chocolate Whipped Cream. Hong Kong french toast is distinct from classic American french toast as it is stuffed with peanut butter or Nutella or here, hazelnut creme. If you haven't tried the Marks & Spencer Hazelnut Creme, it tastes like the middle of a Kinder Bueno and it is SO delicious. I could drink it. You can of course use another favourite spread but if you can find the M&S one, buy it!
Here's how to make delicious Hong Kong French Toast:
The full recipe is below, as usual, and it has more details but the below is an easy step-by-step guide.
ONE: Spread one slice of brioche with a generous layer of hazelnut creme. Top with another slice of brioche (to create a sandwich) and spread generously with the remaining hazelnut creme. Top with the final slice of brioche to make a big three-tiered brioche sandwich.
TWO: In a wide, shallow bowl, whisk the eggs, milk and vanilla extract to combine.
THREE: Dip the brioche sandwich into the egg mixture, turning to coat both sides. Take care not to submerge it for too long or it will go soggy.
FOUR: Fry for about 1 minute - or until golden brown underneath. Using a spatula or palette knife, carefully flip it over and continue to cook for about 1 more minute - or until golden brown on both sides.
FIVE: Then turn and cook the edges until golden - they should take around 30 seconds each.
SIX: Pop onto a plate and slice in half. Serve with a dollop of the chocolate whipped cream, a drizzle of hazelnut creme and a handful of fresh raspberries, if desired.
Other recipes you might like
Pistachio Cream French Toast
Pistachio Croissants with Pistachio Cream
Chocolate Chip Banana Bread Loaf
Crinkly Chocolate Brownie Cookies
Tiramisu Cookies with Cream Cheese Frosting
Hong Kong French Toast with Hazelnut Creme
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: Serves 1-2 1x
- Category: Brunch
- Method: Pan-frying
- Cuisine: Hong Kong
Ingredients
For the Hong Kong french toast:
- 3 thick slices of brioche
- 2 heaped tablespoon hazelnut creme
- 2 large eggs
- 30ml full-fat milk
- ½ tsp vanilla extract
- Knob of butter
For the chocolate whipped cream:
- 150ml double cream
- 1 tbsp unsweetened cocoa powder
- 1 tsp maple syrup
- pinch of sea salt
To serve:
- Hazelnut creme, to drizzle
- Fresh raspberries
Instructions
- Spread one slice of brioche with a generous layer of hazelnut creme. Top with another slice of brioche (to create a sandwich) and spread generously with the remaining hazelnut creme. Top with the final slice of brioche to make a big three-tiered brioche sandwich. Remove the crusts and set aside.
- In a wide, shallow bowl, whisk the eggs, milk and vanilla extract to combine. Dip the brioche sandwich into the egg mixture, turning to coat both sides. Take care not to submerge it for too long or it will go soggy.
- Heat a knob of butter in a medium-sized non-stick frying pan and set over a medium heat. Once the butter is foaming, swirl to coat the base of the pan, then add the brioche sandwich.
- Fry for about 1 minute - or until golden brown underneath. Using a spatula or palette knife, carefully flip it over and continue to cook for about 1 more minute - or until golden brown on both sides. Then turn and cook the edges until golden - they should take around 30 seconds each.
- Meanwhile, make the chocolate whipped cream: pour the double cream into a medium-sized bowl. Sift in the cocoa powder and add a drizzle of maple syrup, followed by a pinch of sea salt. Whisk until you have medium peaks. Taste and adjust the sweetness/saltiness, as necessary.
- Pop onto a plate and slice in half. Serve with a dollop of the chocolate whipped cream, a drizzle of hazelnut creme and a handful of fresh raspberries, if wished.
Notes
Hazelnut creme: you can make your own or use a shop bought one. I love the Italian hazelnut creme from M&S. Alternatively, swap for any other sweet spread you like. My homemade pistachio cream is delicious. So is Lotus biscoff spread (especially if you like my biscoff blondies) or nutella. If you are feeling luxurious, a gianduja spread is so good.
Whipped cream: take care to whip the cream just to medium peaks for the chocolate whipped cream. If you over whip, it will split and you will eventually get something akin to butter.
Serving suggestions: I love serving this Hong Kong french toast with chocolate whipped cream and fresh raspberries. However, you can simply drizzle with melted dark chocolate or add a scoop of ice cream, if you prefer.
Berries: you can use whatever berries you like. Pitted cherries, strawberries, blueberries and blackberries all work well too. Alternatively, serve with a spoonful of berry compote.
Nuts: for extra flavour and texture, I sometimes sprinkle this Hong Kong french toast with toasted nuts. Flaked almonds, chopped hazelnuts or pistachios all work well. Remember to toast the first to really bring out the flavour.
Make ahead: this Hong Kong french toast is best straight after cooking. However, you can whip the chocolate cream in advance and keep it covered and chilled in the fridge for up to 24 hours. You can also make the hazelnut creme sandwich ahead of time and keep tightly wrapped in cling film in the fridge for up to 24 hours. Bear in mind, once dipped in the sweetened egg, it is best to fry off and enjoy straight away.
Freezing instructions: you can freeze the sliced brioche well-wrapped in cling film for up to 3 months. However, the finished recipe cannot be frozen.
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