Ingredients
| 120g pistachios, plus extra to garnish | |
| 100g unsalted butter, softened | |
| 100g caster sugar plus 2 tablespoons extra | |
| 4 medium-sized eggs | |
| ½ teaspoon vanilla extract | |
| 2 tablespoons flour | |
| 75ml milk | |
| 4 brioche burger buns (250g pack) | |
| 500g strawberries, hulled | |
| zest of 1 lemon and 2 tablespoons lemon juice | |
| 250g crème fraîche |
These individual desserts are somewhere between French toast and a tart, using bought brioche burger buns soaked and filled with a pistachio frangipane. The strawberries can be marinated in plain lemon juice or you could use your favourite liqueur – limoncello works very well. I love pistachios with the strawberry, but the classic almond is also delicious.
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Instructions
| 1. | Put the pistachios in a food processor and grind to fine crumbs. Set aside. |
| 2. | Put the butter and 100g sugar in a bowl and beat until pale and creamy, about 5 minutes. |
| 3. | Beat in two of the eggs, one at a time, then the vanilla extract. |
| 4. | Finally stir in the flour and ground pistachios. |
| 5. | Refrigerate until needed (this can be made a few days ahead). |
| 6. | Heat the oven to 180°C. |
| 7. | In a bowl, whisk together the milk and remaining two eggs. |
| 8. | Split the buns in half and dip into the egg mix, top down, then turn and leave to soak for a few seconds to fully coat. |
| 9. | Lift the buns out and place on a lined baking sheet, cut- side up. |
| 10. | Use a teaspoon to press the centre of each bun down, creating a well in the centre, about 7cm diameter. |
| 11. | Spoon a heaped tablespoon of pistachio filling into each brioche. |
| 12. | Bake for 20 minutes until golden. |
| 13. | Cool on a rack. |
| 14. | Slice the strawberries and put into a bowl with the 2 tablespoons of sugar and lemon juice. |
| 15. | Mix, then refrigerate for at least 30 minutes, stirring occasionally. |
| 16. | In a small bowl stir together the lemon zest and crème fraîche. |
| 17. | Serve the brioche piled with strawberries and topped with crème fraiche and a scatter of chopped pistachios. |
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