This recipe is adapted from @thechefmine on Instagram/Yasmine on TikTok
The pastry cream is adapted from: https://susanrecipe.com/2021/01/the-best-custard-filling-cream-puffs.html
Honey Butter Toast Ingredients:
4 Thick Slices of brioche or white bread
6 tbsp/80G softened unsalted butter
1/4 C. Brown Sugar
2 tbsp Honey
Pinch of Salt
Pastry Cream Ingredients:
1 C. Sugar
1/2 C. Flour
1/4 tsp Salt
3 cups whole milk
4 egg yolks
3 tbsp unsalted butter
1 1/2 tsp vanilla extract
1 tbsp bourbon (or any liquor you'd like, or none at all!)
Main Tools Needed:
Cookie Sheet
Mixing Bowls
Pastry bag with any tip you have, or make your own using the corner of a baggie.
Step 1: Pastry Cream
In saucepan over moderate heat, combine sugar, flour and salt. Add milk gradually, cooking and stirring until mixture is thick and bubbly.
Lower heat, stirring for 2 minutes and remove from heat. In a small bowl, add cream mixture to eggs slowly. Return mixture back to pan. Bring to gently boil for 2 more minutes, adding butter, rum, and vanilla. Transfer to a shallow bowl to cool, placing plastic wrap on the top of the custard to prevent a skin forming. Refrigerate.
Step 2: Toast
Preheat oven to 350F
Trim your loaf and cut into four thick pieces
Carefully using a knife, cut into the center of one side and cut from side to side to make room for the pastry cream without widening the hold from the side. (you can see video for technique).
Combine honey, butter and brown sugar in a bowl until completely smooth.
Spread evenly on all sides of each piece of bread.
Please bread on a cookie sheet lined with parchment paper.
Bake for 10 minutes, flip all pieces over carefully and bake for an additional 8 minutes.
Let cool for about two minutes on the sheet then move to a rack to cool.
Allow to cool for about 15 minutes or until they feel close to room temperature and pipe in pastry cream.
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