Explosive raspberry toastie

Explosive raspberry toastie

Chefs Eat Toasties Too
Brendan Homan

BOOM! This should come with a warning. Eat this sandwich outside…it could go off! This is one of my signature flavours that I couldn’t resist turning into a toastie. The popping candy makes it explosive.


Quantity Ingredient
80g unsalted butter
1 tablespoon icing sugar
125g raspberries
80g chocolate-coated popping candy

Chocolate ganache

Quantity Ingredient
260g good-quality milk chocolate melts
80g unsalted butter, softened
250ml thickened cream


Quantity Ingredient
5 gold-strength gelatine leaves
2 egg whites
200g caster sugar
1 teaspoon liquid glucose
4 tablespoons freeze-dried raspberries


Quantity Ingredient
8 slices brioche loaf


  1. For the chocolate ganache, put the chocolate and butter in a tall plastic jug.
  2. Put the cream in a saucepan over medium heat and bring to the boil. Pour it into the jug with the the chocolate and butter. Leave to sit for 20 seconds before blending to a smooth and shiny cream, using a hand-held blender. Transfer the mixture to a clean plastic container and rest some plastic wrap on the surface so a skin doesn’t form. Leave at room temperature for a few hours to harden.
  3. For the marshmallow, soak the gelatine in cold water for 2 minutes to soften. Squeeze to remove the excess water and discard the water.
  4. Place the egg whites in the clean bowl of a freestanding electric mixer fitted with the whisk attachment, and start to whisk on low speed.
  5. Combine 75 ml water, the caster sugar and glucose in a small saucepan over medium heat. Stir gently to dissolve the sugar and bring the syrup to the boil. Turn the mixer with the egg whites to medium speed.
  6. Cook the syrup to 125°C, using a digital or sugar thermometer to check the temperature. Slowly pour the syrup into the whisking egg whites – pour in a constant stream down one side of the bowl to avoid the whisk. Once all the syrup has been added, turn the machine to high speed.
  7. Add the soaked gelatine to the hot saucepan. The residual heat will melt the gelatine, which can then be added to the mixing bowl once it is fluid. Whisk well until the mixture starts to cool and thicken and then add 3 tablespoons of the freeze-dried raspberry powder and again mix to combine. Transfer the marshmallow mixture to a piping bag fitted with a medium-sized plain nozzle.
  8. Assemble the sandwiches when the ganache is thick and set. Preheat a grill to hot. Mix the butter with the icing sugar and use a spoon to mix well. Butter one side of each of the eight slices of brioche with the sweetened butter and toast these sides under the grill. Remove from the grill and turn the brioche slices over to build the sandwiches on the uncooked side.
  9. Liberally spread the chocolate ganache on each slice with a small palette knife, pushing it to the edges of the brioche. Add the whole fresh raspberries and pipe bulbs of marshmallow to completely cover the surface of the raspberries and chocolate cream. Top the sandwiches with the remaining brioche slices, butter side up, and gently press down. Use a sharp knife to cut the sandwiches into triangles and scatter with the popping candy.

Pro tips

  • Brioche is the way to go here, and chocolate-coated popping candy can be found online. I use Barry Callebaut milk chocolate melts for this one, but any good-quality milk chocolate will do. Chop it into small pieces if it comes in a block.
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