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Hong Kong French Toast with Hazelnut Creme

hong kong fnrech toast on a plate with raspberries and chocolate whipped cream
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This Hong Kong French Toast with Hazelnut Creme (from Marks & Spencer) is all very sweet. I think the sweetness works really well with the chocolate whipped cream, which is ever so slightly bitter and so compliments it really well.

Ingredients

Units Scale

For the Hong Kong french toast

  • 3 thick slices of brioche
  • 2 heaped tbsp hazelnut creme - Marks and Spencer do an incredible one (or use your favourite spread)
  • 1 large egg
  • 30ml whole milk
  • 1/2 tsp vanilla
  • knob of butter

For the chocolate whipped cream:

  • 150ml double cream
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp maple syrup
  • pinch of sea salt

Instructions

For the chocolate whipped cream:

  1. Simply add everything to a bowl and whisk to soft peaks

For the Hong Kong French Toast

  1. Spread one slice of brioche with the hazelnut creme. Top with another slice of brioche and spread it with hazelnut creme. Top with one more slice of brioche to make a big three-tiered briche sandwich. Then cut the crusts off.
  2. Whisk the eggs, milk and vanilla in a wide, shallow bowl. Dip the french toast in the egg mixture so it's coated on all sides but don't leave for too long or it will go soggy.
  3. Heat the butter in a frying pan set over a medium heat.
  4. Cook the french toast until golden brown on both sides, around 1 minute, then flip it over and make sure you sear all the edges until golden brown, too, about 30 seconds per side.
  5. Serve with a dollop of chocolate whipped cream and a drizzle more of the hazelnut creme. Enjoy!

Find it online: https://desertislanddishes.co/hong-kong-french-toast/