Chocolate Creme Brulee brownie
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.
Vegetarian
Dairy
Autumn
Winter
Summer
Spring
Desserts
Ingredients
Chocolate Creme Brulee brownie
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+
£12.16
For the praline:
Caster sugar
/g
275.0 g
0%
Hazelnuts
/g
107.14 g
0%
For the Brownie:
Dark chocolatebroken into chunks
/g
300.0 g
0%
Butter
/g
185.0 g
0%
Egg
/g
150.0 g
0%
Caster sugar
/g
0.0 g
0%
Plain flour
/g
85.0 g
0%
Cocoa powder
/g
40.0 g
0%
For the Brownie:
Whole milk
/ml
12500.0 ml
0%
Double Cream
/ml
125.0 ml
0%
Carte D’Or Crème Brûlée / Crème Caramel 1250g
/g
40.0 g
0%
0
May contain soya and its derivatives
Eggs and their derivatives
/
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
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.
