Ingredients
For the praline:
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Caster sugar 275.0 g
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Hazelnuts 107.14 g
For the Brownie:
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Dark chocolatebroken into chunks 300.0 g
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Butter 185.0 g
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Egg 150.0 g
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Caster sugar
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Plain flour 85.0 g
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Cocoa powder 40.0 g
For the Brownie:
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Whole milk 12500.0 ml
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Double Cream 125.0 ml
Preparation
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Advance Preparation
- Pre heat the oven to 180 C.
- Line a half gastronorm tray with grease proof paper.
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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.
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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.
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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.