Chocolate Creme Brulee brownie

Name: Chocolate Creme Brulee brownie
Yield: 10
Ingredients: 275.0g Caster sugar; 107.14g Hazelnuts; 300.0g Dark chocolatebroken into chunks; 185.0g Butter; 150.0g Egg; 0.0g Caster sugar; 85.0g Plain flour; 40.0g Cocoa powder; 12500.0ml Whole milk; 125.0ml Double Cream; 40.0g Carte D’Or Crème Brûlée / Crème Caramel 1250g

A rich chocolate brownie topped with Carte D'Or Creme Brulee and a hazelnut caramel helping to add additional layers of texture and flavour to this dessert or cake.

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For the praline:

Caster sugar 275.0 g
Hazelnuts 107.14 g

For the Brownie:

Dark chocolatebroken into chunks 300.0 g
Butter 185.0 g
Egg 150.0 g
Caster sugar
Plain flour 85.0 g
Cocoa powder 40.0 g

For the Brownie:

Whole milk 12500.0 ml
Double Cream 125.0 ml
Carte D’Or Crème Brûlée / Crème Caramel 1250g 40.0 g
Carte D’Or Crème Brûlée / Crème Caramel 1250g
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Dairy

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Autumn

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Traditional British

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A rich chocolate brownie topped with Carte D'Or Creme Brulee and a hazelnut caramel helping to add additional layers of texture and flavour to this dessert or cake.

...

Preparation

Advance Preparation
- Pre heat the oven to 180 C.
- Line a half gastronorm tray with grease proof paper.
For the praline:
- Heat the sugar (100g) in a pan with a little water until it turns to a light caramel.
- Add in the hazelnuts then stir and pour on to a lined tray. Allow to cool then blend to a fine powder.
For the Brownie:
- Place the chocolate and butter into a bowl and melt over simmering water.
- Gently mix the eggs with the remaining sugar.
- Slowly whisk in the melted chocolate mixture.
- Then fold in the flour and cocoa powder.
- Pour the mix into the lined tray.
For the Brownie:
- Place the milk and cream in a pan and bring to the boil.
- Whisk in the Carte D'Or Creme Brulee mix and remove from the heat.
- Whisk for a further 30 seconds then pour into a squeezy bottle and allow to cool slightly.
- Gently Squeeze the Brulee mix throughout the brownie tray.
- Cook in combioven at 150cfor 20 minutes. Removing halfway through to sprinkle over the praline.
- Allow to cool then cut into squares.
- Why not serve with some Chantilly cream and fresh raspberries.