Sweetheart choc & hazelnut sandwiches
A loving spoonful in the form of delicious heart-shaped French toasts with a sweet chocolatey filling
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 5 mins
- Thickly spread 2 of the brioche slices with the chocolate hazelnut spread, then top with the remaining slices to make 2 sandwiches. Use a large heart-shaped cutter to cut the sandwiches into hearts.
- Whisk the egg, milk, vanilla and caster sugar in a wide, shallow bowl. Tip the hazelnuts onto a plate. Dip the sandwiches into the egg mixture, leave for 1-2 mins each side to allow the brioche to soak up the liquid, then dip one side of each sandwich into the nuts. The sandwiches can be chilled like this, covered loosely with cling film, for up to 1 hour.
- Heat the butter in a wide frying pan until melted and foaming. Add the sandwiches and cook for 1-2 mins each side until golden brown and puffed up. Dust with a little icing sugar and serve with ice cream and raspberries.
PER SERVING
524 kcalories, protein 11g, carbohydrate 51g, fat 30 g, saturated fat 11g, fibre 2g, sugar 32g, salt 0.9 g
Recipe from Good Food magazine, February 2013.
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http://www.bbcgoodfood.com/recipes/2892670/
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Ingredients
- 4 slices from a small sliced brioche loaf
- 3 tbsp chocolate hazelnut spreads
- 1 large egg
- 75ml whole milk
- 1 tsp vanilla extract
- 1 tbsp caster sugar
- 2 tbsp chopped toasted hazelnuts
- 1 tbsp butter
- icing sugar , for dusting
- ice cream , to serve
- raspberries , to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 5 mins
Ingredients
- 4 slices from a small sliced brioche loaf
- 3 tbsp chocolate hazelnut spreads
- 1 large egg
- 75ml whole milk
- 1 tsp vanilla extract
- 1 tbsp caster sugar
- 2 tbsp chopped toasted hazelnuts
- 1 tbsp butter
- icing sugar , for dusting
- ice cream , to serve
- raspberries , to serve
PER SERVING
524 kcalories, protein 11g, carbohydrate 51g, fat 30 g, saturated fat 11g, fibre 2g, sugar 32g, salt 0.9 g
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10 February 2013
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15 February 2013
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16 February 2013
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