On the breakfast menu - French toast hot cross buns, and ..... I have no words to describe the decadence of the dish on the right!
I'll start up with the death by chocolate dish.
This dish doesn't really have a name... maybe 'chocaholics wet dream' would suit. It consists of 'blondie' (white chocolate brownies) sandwiched together with nutella, coated in a marscapone and cocoa mixture, and wrapped in chocolate crepes!
Blondies in chocolate crepes
Bake the blondies using this recipe, and make the crepe batter using the recipe below.
Chocolate crepes (makes 2)
Combine 1/3 cup plain flour, 3 tsp caster sugar, and 10g of cocoa powder in a small bowl. In a seperate bowl, whisk together 1 egg, 100mL milk, and 10g melted butter. Gently fold the dry ingredients into wet ingredients. Cover, and refrigerate for around half an hour.
Once the crepe batter is in the fridge, slice your blondie into 2cm square logs. Take one log, cover the three large sides in nutella, and slide another log up next to this once. Cover it's exposed edges. Stack a third log on top of your original one, and cover it's exposed edges with nutella, and do the same with the fourth log. Now if you look at the end, it should look like a window, with a nutella cross through the middle.
I then coated the completed blondie log in a mixture of 3 tbsp marscapone cheese, mixed in with 2 tsp of cocoa, and 2 tsp of icing sugar. Adjust the quantities to achieve your desired sweetness/bitterness/colour.
I then made the crepes, and wrapped each blondie log up in a crepe. I very carefully cut the ends off, so you end up with a nice cross section at each end, as you can see below.
I served the blondies with berry compote, and icecream tossed in spiced sugar.
A word of warning - this was very rich, half as much probably would have been enough for one person! You may be questioning whether this is really a breakfast, however, I say the inclusion of crepes keeps it 'breakfasty'. Also, I can eat whatever the hell I want for breakfast!
French toast hot cross buns, with poached peaches, marscapone and white chocolate cream, with orange syrup and hazelnuts.
Start by making your french toast mixture. Whisk together:
1/4 cup of cream
1 tbsp icing sugar
a few drops of vanilla essence
Poach some fresh peaches in boiling water until soft. Allow to cool a little, rub/peel the skin off, remove the stone, and slice into wedges.
To make the orange syrup, combine in a small saucepan over low heat:
2/3 cup orange juice
1/3 cup water
1 cup caster sugar
Stir until the sugar is dissolved, bring to the boil, boil for a minute or two, and remove from heat.
For the chocolate cream, melt a handful of white chocolate melts or pieces over a double boiler. Add 2-3 tbsp of marscapone and combine. Remove from heat.
Slice your hot cross buns in half and soak in the egg mixture. Put a pan on low heat, and add a knob of butter. Shake excess egg mixture off the hot cross buns, and cook in the pan as you would for french toast.
Serve with poached peaches, marscapone white chocolate cream, orange syrup, and crumbled hazelnuts.