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St Pierre Raspberry & Mascarpone Brioche Hot Dogs |
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| Serves 6 |
Prep 15 mins |
Cooking 4 mins |
Easy |
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My rating |
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Ingredients |
6 St Pierre brioche hot dogs, sliced
1 egg, beaten
6 tbsp Demerara sugar
200g fresh raspberries
250g Mascarpone, (or whipped cream)
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Brush the surface of each brioche hot dog roll with beaten
egg and dip into the demerara sugar.
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Bake for 3-4 minutes at 200
C/fan 180C/Gas Mark 6 until the sugar is crisp and golden.
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Meanwhile blend raspberries
with either the mascarpone or whipped cream until evenly
distributed through the cream.
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Allow brioche hot dog to cool
slightly and fill with raspberry cream.
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DAILY
DINNERS 
