for 10/12 people
Difficulty : moderate
Price : average
Préparation : 1 hour +
4 hr resting time
Cooking : 16 minutes
for a rectangular tart mould 36x10 cm
Prepare the ganache the day before.
• Pour 50 g of cream into a small saucepan.
• Place onto the heat. Remove as soon as it begins to boil.
• Add the white chocolate. Mix as soon as the chocolate melts and then add the praline.
• Next add the 150 g of cold cream and mix well.
• Cover with film so that the film is in contact with the mix, preventing air bubbles from entering the mix or the film.
• Store in the fridge overnight.
Next day: it's time to make your brownie.
• Preheat your oven to 180°C.
• Melt the chocolate and the butter in a saucepan, over a very low heat.
• While it melts, whisk the egg and the sugar to form a light and fluffy mixture.
• Then add the mixture of chocolate and butter. Mix.
• Add the sifted flour, cocoa and baking powder. Add the fleur de sel. Gently whisk to thoroughly incorporate the powder ingredients into your mix.
• Coarsely chop the hazelnuts with a knife, add to the mix.
• Pour into your well-greased mould and bake for 16-18 minutes.
• Remove from the tin after allowing to cool for 10 to 15 minutes.
• Spread 30 g of praline paste onto the brownie, leaving 1 cm of brownie uncovered around the edge.
• Place the bowl and whisk of your mixer into the freezer for a few minutes.
• When the bowl is nice and cold, pour in the ganache and whisk for several minutes, while monitoring closely. You should produce a ganache that is nice and firm, and rather compact.
Move on to the final assembly.
• Decorate your brownie immediately by applying pretty piping. Store in the fridge.
• Pour the 30 g of sugar into a small saucepan and heat over a medium heat, without stirring.
• Watch until the sugar transforms into caramel, if necessary stirring towards the end so that all of the sugar becomes caramelised.
• Insert a wooden cocktail stick into each hazelnut. Dip the hazelnut into the caramel, gently remove the nut from the caramel and insert the stick into some polystyrene, hazelnut pointing down.
• When the caramel has hardened, remove the hazelnuts from the cocktail sticks and use them to decorate your cake.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.