Recipes

Strawberries and cream stuffed crème brûlée toast

If strawberries and cream met a crispy, caramelised dessert toast, this would be it. Inspired by the stuffed toast trend, this version gives it a British twist with fresh strawberries and Chantilly cream, finished with a brûléed icing sugar topping for that signature crack. It’s perfect for summer.

Serves

2

Ingredients

For the toast

• 2 thick slices white bread

• 15g unsalted butter

• 15ml neutral oil

For the Chantilly cream

• 150ml double cream

• 15g icing sugar

• ½ tsp vanilla extract

For the filling

• 120g strawberries, hulled and finely chopped

For the brûlée topping

• 40g icing sugar

Method

1. Make the Chantilly cream

   Add the double cream, icing sugar and vanilla extract to a bowl. Whisk until softly thickened and just holding its shape. Be careful not to overwhip.

2. Crisp the bread

   Heat the oil and butter in a frying pan over a medium-low heat until the butter has melted and starts to foam.

   Add the thick slices of bread and cook gently until golden brown and crisp on the outside. Turn and repeat on the other side. The bread should be evenly coloured and crisp, but still slightly fluffy in the middle. If needed, add a little extra butter to the pan.

   Remove from the pan and place on kitchen paper to cool slightly and drain off some of the oil.

3. Shape the toast

   Cut each slice of toast diagonally to create triangles. Once cool enough to handle, carefully cut a slit into the centre of each triangle to form a pocket, taking care not to cut all the way through.

4. Fill

   Spoon or pipe a little Chantilly cream into each pocket, then add the chopped strawberries. Finish with a little more cream if needed.

5. Brûlée the top

   Dip or generously coat one side of each stuffed toast triangle with icing sugar.

   Using a blowtorch, carefully caramelise the sugared side until it melts and turns golden and glassy, like the top of a crème brûlée.

   If you don’t have a blowtorch, place the toast under a very hot grill for a short time, watching closely so the sugar caramelises without burning.

6. Serve

   Serve straight away while the top is crisp and the centre is cool, creamy and full of strawberries.

Chef’s Tips

• Use thick-cut bread so you can create a proper pocket without tearing it.

• Don’t press the bread down in the pan. Keeping it slightly fluffy means it’s easier to slice in the middle.

• Let the toast cool slightly before filling so the cream holds its shape.

• You could also fill this with crème pâtissière, custard, or Italian meringue.

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