hazelnut-chocolate-biscuit brownie

hazelnut-chocolate-biscuit brownie

Level:
Medium
Makes:
Recipe for approx. 20 units of 5cm in length

ALMOND SHORTCRUST PASTRY

Used products: ALMOND SHORTCRUST PASTRY

  • 1.8 lb
    weak flour
  • 8.8 oz
    ground almonds
  • 0.4 oz
    vanilla sugar
  • 0.3 oz
    salt

Preparation: ALMOND SHORTCRUST PASTRY

Mix

Used products: ALMOND SHORTCRUST PASTRY

  • 1.1 lb
    cold butter

Preparation: ALMOND SHORTCRUST PASTRY

Diced butter with a spatula to obtain a shortcrust mixture

Used products: ALMOND SHORTCRUST PASTRY

  • 8.8 oz
    caster sugar

Preparation: ALMOND SHORTCRUST PASTRY

Add

Used products: ALMOND SHORTCRUST PASTRY

  • 4.2 oz
    eggs

Preparation: ALMOND SHORTCRUST PASTRY

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

Used products: PURE HAZELNUT PASTE AND CHOCOLATE BROWNIE

  • 9.2 oz
    Muscovado sugar - light brown
  • 0.3 oz
    vanilla sugar
  • 7.6 oz
    butter

Preparation: PURE HAZELNUT PASTE AND CHOCOLATE BROWNIE

Cream the butter and the sugars

Used products: PURE HAZELNUT PASTE AND CHOCOLATE BROWNIE

Preparation: PURE HAZELNUT PASTE AND CHOCOLATE BROWNIE

Add

Used products: PURE HAZELNUT PASTE AND CHOCOLATE BROWNIE

Preparation: PURE HAZELNUT PASTE AND CHOCOLATE BROWNIE

And mix with

Used products: PURE HAZELNUT PASTE AND CHOCOLATE BROWNIE

  • 7.1 oz
    eggs

Preparation: PURE HAZELNUT PASTE AND CHOCOLATE BROWNIE

Gradually add

Used products: PURE HAZELNUT PASTE AND CHOCOLATE BROWNIE

  • 1.8 oz
    weak flour
  • 0.7 oz
    DCP-22GT

Preparation: PURE HAZELNUT PASTE AND CHOCOLATE BROWNIE

Followed by flour that was previously sieved through with cocoa powder

SPECIAL CHOCOLATE AND HAZELNUT COATING

Preparation: SPECIAL CHOCOLATE AND HAZELNUT COATING

Mix

Used products: SPECIAL CHOCOLATE AND HAZELNUT COATING

Preparation: SPECIAL CHOCOLATE AND HAZELNUT COATING

Add

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

OTHER INGREDIENTS

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.