Hong Kong French Toast with Hazelnut Creme
This Hong Kong french toast is the brunch dish of dreams.It has sweet, soft brioche filled with silky smooth hazelnut creme, soaked in a rich vanilla custard, then pan-fried until golden. Utterly divine topped with a spoonful of chocolate whipped cream…
Servings: 1 serving
Ingredients
For the Hong Kong french toast:
- 3 thick slices of brioche
- 2 heaped tbsp hazelnut creme
- 2 large eggs
- 30 ml full-fat milk
- ½ tsp vanilla extract
- Knob of butter
For the chocolate whipped cream:
- 150 ml 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 desired.
Notes
Scroll up for a helpful step by step guide on how to make this recipe.
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. You can also keep it traditional and stick with peanut butter.
Whipped cream: take care to whip the cream just to medium peaks for the chocolate whipped cream. It will make more than for just 1 serving but it's so good elsewhere too.
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.
To store: Any leftovers can be transferred to an airtight container and place in the fridge for 1-2 days.
To reheat: Reheat either in the air fryer (180c for 7-10 minutes), in the oven (180c for 10-15 minutes) or my favorite way: in a pan. Melt some butter over medium heat and reheat the french toast for 5 minutes a side until crispy and hot all the way through. The exact timings of all of these will depend on the thickness of your brioche slices, so just make sure it’s totally hot before serving.
To freeze: This recipe is best enjoyed fresh and hot from the pan, so I wouldn’t go out of my way to make this for the freezer. But if you have leftovers that you don’t want to eat right away, you can wrap tightly in clingfilm and a layer of foil. Freeze for a month. When ready to eat, defrost in the fridge then reheat (see above).