Sweetheart choc & hazelnut sandwiches forValentine's Day
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
Prep:5 minsCook: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.