Brookie

Used Cacao Barry products
Chocolate

Brookie

Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
30 portions
Used Cacao Barry products
Recipe components

Brownie

IngredientsPreparation

Melt at 45°C.

  • 225g
    egg yolks
  • 150g
    egg white
  • 203g
    sugar
  • 75g
    flour

Mix the ingredients.

  • 225g
    Nocciola

Add

In a 30x40 frame, bake at 180°C for 13 minutes. Refrigerate.

Cookie

IngredientsPreparation
  • 500g
    butter

Mix in the food mixor device

  • 700g
    flour
  • 700g
    light brown sugar
  • 6g
    bicarbonate of soda

With

  • 100g
    whole eggs

Add

  • 425g
    Excellence

And add the chocolate not melted.

Spread over the pre-cooked brownies, then bake again at 160°C for 10 minutes. Cool completely before cutting into 6x6cm squares.