hazelnut-chocolate-biscuit brownie

Mix

Diced butter with a spatula to obtain a shortcrust mixture

Add

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™

Cream the butter and the sugars

Add

And mix with

Gradually add

Followed by flour that was previously sieved through with cocoa powder

Mix

Add

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

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.