Japanese Cream Sandos
Equipment
- Hand Mixer or Whisk
- Frying Pan
- Paper towels
Ingredients
- 3-4 slices slices milk bread
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1/4 cup Biscoff spread
- 1/2 cup Oreo crumbles
- Oil for frying
- 2-3 Strawberries
Optional Toppings
- Fudge Sauce
- Extra Biscoff Cream melted
- Oreo Crumbles
- Biscoff Cookies Crumbles
Instructions
- In a large mixing bowl, combine the heavy whipping cream and powdered sugar.
- Whip the mixture using a hand mixer or whisk until it reaches a thick, smooth consistency similar to whipped cream. It should hold its shape but still be soft and creamy.
- Divide the whipped cream evenly into three separate bowls.
- Leave one portion plain for the classic cream filling.
- Gently fold the Biscoff spread into the second portion until fully combined and smooth.
- Fold the Oreo crumbles into the third portion until evenly distributed.
- Heat oil in a frying pan over medium heat until hot but not smoking.
- Carefully place each slice of milk bread into the hot oil and fry until golden brown on both sides.
- Remove the bread from the oil and place on paper towels to drain excess oil.
- Allow the bread to cool slightly until warm but not hot to the touch.
- Slice each piece of bread diagonally in half.
- Using a knife, carefully cut a pocket into the center of each piece without cutting all the way through.
- Transfer each cream filling into a piping bag or zip-top bag with the corner snipped.
- Pipe the plain, Biscoff, and Oreo creams into the bread pockets, filling generously.
- Serve immediately for the best texture, or chill briefly for a firmer cream filling.
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