Hong Kong French Toast Cookie
Hong Kong French Toast Cookie
Ingredients
For the Peanut Butter Toast Ganache
- 200 grams white chocolate
- 150 grams double cream
- 50 grams crunchy peanut butter
- 50-60 grams buttered toasted sourdough, crumbled
- pinch flaky salt
For the Vanilla Brown Butter Slab
- 150 grams butter
- 2 teaspoons vanilla bean paste
- pinch smoked sea salt
For the Toast Flakes
- 3 slices sourdough
- 1 tablespoon salted butter
For the Cookie Dough
- 50 grams cold butter
- 80 grams brown butter, cooled
- 1 1/2 teaspoons white miso
- 160 grams granulated sugar
- 60 grams dark brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 30 grams black treacle
- 250 grams all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 100 grams blonde chocolate
- 60 grams toast flakes
Instructions
- 1
To prepare the Peanut Butter Toast Ganache: Toast sourdough slices until golden. Butter the toasted sourdough. Crumble 50-60 grams of the buttered toasted sourdough into a heatproof bowl. Add 200 grams of white chocolate, 50 grams of crunchy peanut butter, and a pinch of flaky salt to the bowl.
⏱️ 10 min
- 2
Heat 150 grams of double cream in a small saucepan until it just begins to simmer. Pour the hot cream over the white chocolate mixture. Let it sit for a minute to allow the chocolate to melt, then use a stick blender to blend until the ganache is semi-smooth. Chill the ganache in the refrigerator until firm, at least 2 hours.
⏱️ 5 min
- 3
To prepare the Vanilla Brown Butter Slab: Brown 150 grams of butter in a pan over medium heat, stirring occasionally, until it turns amber and smells nutty. Be careful not to burn it. Pour the browned butter into a shallow dish and chill in the refrigerator for 90 minutes until it solidifies slightly.
⏱️ 10 min
- 4
Once chilled, whisk the solidified brown butter with 2 teaspoons of vanilla bean paste and a pinch of smoked sea salt until combined. Spread the mixture flat onto a piece of parchment paper or a small tray. Chill or freeze until completely solid. Once solid, cut the butter slab into tiny squares.
⏱️ 10 min
- 5
To prepare the Toast Flakes for Coating: Toast 3 slices of sourdough until crisp. Butter the toasted sourdough slices with 1 tablespoon of salted butter. Blitz the buttered toasted sourdough in a food processor until it forms fine flakes. Reserve 60 grams of these toast flakes for the cookie dough and set aside the remaining flakes for coating the cookies later.
⏱️ 10 min
- 6
To prepare the Cookie Dough: Brown 80 grams of butter and allow it to cool completely. In a large mixing bowl, combine 50 grams of cold butter, the 80 grams of cooled brown butter, 1 1/2 teaspoons of white miso, 160 grams of granulated sugar, and 60 grams of dark brown sugar. Mix with an electric mixer until well combined and creamy.
⏱️ 10 min
- 7
Add 1 egg, 1 egg yolk, 1 teaspoon of vanilla extract, and 30 grams of black treacle to the butter mixture. Mix thoroughly until fully incorporated.
⏱️ 5 min
- 8
In a separate bowl, whisk together the dry ingredients: 250 grams of all-purpose flour, 1/2 teaspoon of baking soda, 1/4 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
⏱️ 5 min
- 9
Fold in 100 grams of blonde chocolate and the 60 grams of reserved toast flakes into the cookie dough.
⏱️ 5 min
- 10
To assemble the cookies: Scoop out 80–90 gram portions of cookie dough. Flatten each portion of dough into a disc. Place a portion of the chilled peanut butter ganache (from step 2) into the center of each flattened dough piece.
⏱️ 10 min
- 11
Carefully seal the cookie dough around the ganache, ensuring it is fully enclosed and forms a ball. Roll the sealed cookie dough balls in the remaining toast flakes (from step 5) to coat them evenly. Place the assembled cookies on a baking sheet lined with parchment paper and chill them in the refrigerator for at least 30 minutes.
⏱️ 10 min
- 12
Preheat your oven to 190°C (375°F). Bake the chilled cookies for 9–11 minutes, or until golden brown and set around the edges but still slightly soft in the center. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 11 min•🌡️ 190
Kitchen Tools
Nutrition Facts (per serving)
Hong Kong French Toast Cookie
For the Peanut Butter Toast Ganache
- 200 grams white chocolate
- 150 grams double cream
- 50 grams crunchy peanut butter
- 50-60 grams buttered toasted sourdough, crumbled
- pinch flaky salt
For the Vanilla Brown Butter Slab
- 150 grams butter
- 2 teaspoons vanilla bean paste
- pinch smoked sea salt
For the Toast Flakes
- 3 slices sourdough
- 1 tablespoon salted butter
For the Cookie Dough
- 50 grams cold butter
- 80 grams brown butter, cooled
- 1 1/2 teaspoons white miso
- 160 grams granulated sugar
- 60 grams dark brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 30 grams black treacle
- 250 grams all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 100 grams blonde chocolate
- 60 grams toast flakes
Instructions
- 1
To prepare the Peanut Butter Toast Ganache: Toast sourdough slices until golden. Butter the toasted sourdough. Crumble 50-60 grams of the buttered toasted sourdough into a heatproof bowl. Add 200 grams of white chocolate, 50 grams of crunchy peanut butter, and a pinch of flaky salt to the bowl.
⏱️ 10 min - 2
Heat 150 grams of double cream in a small saucepan until it just begins to simmer. Pour the hot cream over the white chocolate mixture. Let it sit for a minute to allow the chocolate to melt, then use a stick blender to blend until the ganache is semi-smooth. Chill the ganache in the refrigerator until firm, at least 2 hours.
⏱️ 5 min - 3
To prepare the Vanilla Brown Butter Slab: Brown 150 grams of butter in a pan over medium heat, stirring occasionally, until it turns amber and smells nutty. Be careful not to burn it. Pour the browned butter into a shallow dish and chill in the refrigerator for 90 minutes until it solidifies slightly.
⏱️ 10 min - 4
Once chilled, whisk the solidified brown butter with 2 teaspoons of vanilla bean paste and a pinch of smoked sea salt until combined. Spread the mixture flat onto a piece of parchment paper or a small tray. Chill or freeze until completely solid. Once solid, cut the butter slab into tiny squares.
⏱️ 10 min - 5
To prepare the Toast Flakes for Coating: Toast 3 slices of sourdough until crisp. Butter the toasted sourdough slices with 1 tablespoon of salted butter. Blitz the buttered toasted sourdough in a food processor until it forms fine flakes. Reserve 60 grams of these toast flakes for the cookie dough and set aside the remaining flakes for coating the cookies later.
⏱️ 10 min - 6
To prepare the Cookie Dough: Brown 80 grams of butter and allow it to cool completely. In a large mixing bowl, combine 50 grams of cold butter, the 80 grams of cooled brown butter, 1 1/2 teaspoons of white miso, 160 grams of granulated sugar, and 60 grams of dark brown sugar. Mix with an electric mixer until well combined and creamy.
⏱️ 10 min - 7
Add 1 egg, 1 egg yolk, 1 teaspoon of vanilla extract, and 30 grams of black treacle to the butter mixture. Mix thoroughly until fully incorporated.
⏱️ 5 min - 8
In a separate bowl, whisk together the dry ingredients: 250 grams of all-purpose flour, 1/2 teaspoon of baking soda, 1/4 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
⏱️ 5 min - 9
Fold in 100 grams of blonde chocolate and the 60 grams of reserved toast flakes into the cookie dough.
⏱️ 5 min - 10
To assemble the cookies: Scoop out 80–90 gram portions of cookie dough. Flatten each portion of dough into a disc. Place a portion of the chilled peanut butter ganache (from step 2) into the center of each flattened dough piece.
⏱️ 10 min - 11
Carefully seal the cookie dough around the ganache, ensuring it is fully enclosed and forms a ball. Roll the sealed cookie dough balls in the remaining toast flakes (from step 5) to coat them evenly. Place the assembled cookies on a baking sheet lined with parchment paper and chill them in the refrigerator for at least 30 minutes.
⏱️ 10 min - 12
Preheat your oven to 190°C (375°F). Bake the chilled cookies for 9–11 minutes, or until golden brown and set around the edges but still slightly soft in the center. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 11 min•🌡️ 190