Japanese Fried Cream Sando

Ingredients

• 250 ml heavy cream (cold)
• 12 g icing sugar (sifted)
• 2 ml vanilla extract
• salt (one pinch)
• 4 milk bread (thick slices)
• neutral oil (for deep frying)
• 3 g cocoa powder (optional garnish)

Steps

1. 1

   In a large chilled bowl, combine the 250ml of cream, 12g of sifted icing sugar, 2ml of vanilla extract, and a pinch of salt.

2. 2

   Whisk the cream mixture until it reaches stiff peaks and is light and airy. Set aside in the refrigerator until ready to assemble.

3. 3

   Heat neutral oil in a deep pan or deep fryer to approximately 350°F (175°C).

4. 4

   Place the thick slices of milk bread into the hot oil and deep-fry until they are golden brown and super crispy on all sides.

5. 5

   Remove the fried bread from the oil and drain briefly on a wire rack or paper towels.

6. 6

   While the bread is still warm but manageable, cut a slit or pocket into the side of the bread slice to create a space for the filling.

7. 7

   Generously fill the pocket of the fried bread with the prepared whipped cream.

8. 8

   Garnish with a dusting of cocoa powder if desired and serve immediately while the bread is hot and the cream is cold.

Notes

This recipe is based on the viral Japanese 'Age-pan' or fried cream sandwiches popularized by the shop Age 3 in Tokyo. For the best results, use Japanese milk bread (Shokupan) for its characteristic fluffiness and sweetness.

Nutrition per serving

• dessert
• fried
• Japanese
• street food
• sweet
• snack