hazelnut-chocolate-biscuit brownie

ALMOND SHORTCRUST PASTRY

Ingredients Preparation
  • 800g
    weak flour
  • 250g
    ground almonds
  • 10g
    vanilla sugar
  • 8g
    salt

Mix

  • 500g
    cold butter

Diced butter with a spatula to obtain a shortcrust mixture

  • 250g
    caster sugar

Add

  • 120g
    eggs

Then

Mix until the mixture becomes homogenous. Put the stretched, covered dough in the fridge for 24 hours
Roll the dough to 3mm thick and cut out 5cm squares
Let the rest for 20 minutes and pre-cook in the oven at 160°C using of 5cm long and 3cm high
Once out of the oven, sprinkle with Mycryo™

PURE HAZELNUT PASTE AND CHOCOLATE BROWNIE

Ingredients Preparation
  • 260g
    Muscovado sugar - light brown
  • 8g
    vanilla sugar
  • 215g
    butter

Cream the butter and the sugars

  • 60g
    Ocoa™

Add

  • 70g
    Pure Paste 100% Hazelnuts

And mix with

  • 200g
    eggs

Gradually add

  • 50g
    weak flour
  • 20g
    Plein Arôme

Followed by flour that was previously sieved through with cocoa powder

SPECIAL CHOCOLATE AND HAZELNUT COATING

Ingredients Preparation
  • 350g
    Pure Paste 100% Hazelnuts
  • 700g
    Ocoa™

Mix

  • 120g
    Praliné Grains

Add

Pre-crystallize the coating at 23°C and dip in the brownies

OTHER INGREDIENTS

Ingredients Preparation
  • Q.S.
    caramelized hazelnuts

ASSEMBLY

1. Once the biscuit has cooled down spread caramelised hazelnuts over the top.
2. Then, fill 3/4 of the mould (5cm long and 3cm high) with the brownie mixture.
3. Cover with a perforated silicone sheet and cover with a tray.
4. Cook in the oven at 180°C.
5. Once out of the oven let cool upside down with the tray facing the counter and demould the brownies.
6. Keep in the fridge and once cooled down dip the two sides and the base in the special chocolate and hazelnut coating.
7. Serve at room temperature.

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