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Chocolate French toast

You'll need

  • 80 gm
  • hazelnuts
  • For greasing:
  • vegetable oil
  • 80 gm
  • caster sugar
  • 150 ml
  • pouring cream
  • 100 gm each
  • milk chocolate and dark chocolate (55% cocoa solids), coarsely chopped
  • 12
  • thick brioche slices
  • 4
  • eggs
  • 125 ml
  • (½ cup) milk
  • 100 gm
  • butter, coarsely chopped
  • For dusting:
  • pure icing sugar

Method

  • 01
  • Preheat oven to 180C. Roast hazelnuts on a baking tray until golden (4-5 minutes), rub with a tea towel to remove skins, place on a lightly oiled oven tray. Combine sugar and 80ml water in a small saucepan, stir over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel (4-5 minutes). Pour onto hazelnuts, cool completely, break into pieces and process in a food processor until finely chopped. Bring cream to the simmer in a saucepan over medium-high heat, add chocolates, stir until smooth. Remove from heat, cool slightly, stir in praline and refrigerate until firm (1-2 hours).
  • 02
  • Thickly spread half the brioche slices with chocolate mixture, sandwich with remaining slices. Whisk eggs and milk in a bowl, transfer to a shallow tray. Stand sandwiches in egg mixture, turning once, until soaked (2 minutes each side), then shake off excess.
  • 03
  • Heat one-third of butter in a large frying pan over medium-high heat until foaming, add 2 sandwiches and cook, turning once, until golden (2-3 minutes each side), transfer to a baking tray. Repeat with remaining butter and sandwiches, wiping pan clean between batches. Warm in oven for 5 minutes, then serve dusted with icing sugar.

At A Glance

  • Serves 6 people
  • 20 min preparation
  • 30 min cooking (plus cooling)
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At A Glance

  • Serves 6 people
  • 20 min preparation
  • 30 min cooking (plus cooling)

Featured in

Jun 2010

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