Shibuya Berry Brick Toast
The popular brick toast with lots of berries, a little bit of condense milk, chocolate sauce and ice cream, you can’t go wrong, it will be epic tasty!
Ingredients
Toast (Shell & Bricks)
- 1/2 loaf Unsliced white bread
- 1 Whole egg
- 1 Egg yolk
- Butter
Filling Sauce
- 150 g Thicken cream
- 10 g Milk
- 10 g Sugar
Chocolate Dripping Sauce
- 30 g Dark chocolate chips
- 60 g Fresh Cream
Toppings
- Your favourite ice-cream
- All sort of berries
- Breadsticks
- Condensed milk
Instructions
- Cut the sandwich block in half in a sawing motion and do it slowly without pressing the loaf.
- Prop the half-loaf of bread on its end, the white side face up.
- From 1.5-2cm from all four side of the edges, cut a square out of its centre. Insert knife deep into the bread to hollow it out. Do not cut through the bottom (please watch the YouTube video for demostration).
- Turn the loaf on its side, insert knife 1.5-2cm from the bottom, slice in gently sawing motion. Do not cut through the loaf.
- Gently take out the inner bread.
- Lightly coat the inner walls of the shell with some melted butter.
- Bake in the oven at 200C for about 3 minutes or until slightly brown and crispy. Take out of the oven and allow it to cool.
- Chop the inner bread into small bite-sized cubes (bricks).
- Lightly coat the bricks with some melted butter
- Melt some butter in the pan
- Dip bricks into the egg yolk mixture and fry until golden brown and crispy. Set aside to cool.
- In a bowl, add in fresh cream, milk and sugar, beat at low/medium speed until soft peaks form. Remember, you want the filling sauce to flow out like lava, do not overbeat it.
- Fill the bread shell by layering bricks, berries and filling sauce until you reach the top!
- Complete this piece of art with a generous scoop of ice cream, breadsticks and chocolate dripping!
Notes
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