Brownie PREPARATION:
*Preheat an oven to 170 °C / 340 °F.
INGREDIENTS
1. Melt the chocolate over a water bath,
Butter 82% (room-temperature) 220 g mix constantly with a whisk until chocolate
Dark chocolate 70% 140 g completely melts.
2. In the bowl of a stand mixer, whip the butter
Sugar 250 g
with a whisk attachment until fluffy and smooth.
Whole eggs 200 g With the mixer running, gradually add the
melted chocolate, sugar and eggs.
All-purpose flour 120 g
3. Roughly chop the hazelnuts into large pieces.
Hazelnuts (roast the hazelnuts
in the oven at 150 °C / 302 °F for 120 g 4. Add the sifted flour and chopped hazelnuts,
about 10–15 minutes) then mix briefly just until incorporated.
5. Wrap the base of a cake frame 22x24 cm with
aluminum foil and place it on a baking tray.
Spread the batter in an even layer about
2.5 cm thick. Bake the brownie for approximately
20–25 minutes at 170 °C / 338 °F.
6. Once the brownie is baked, let it cool down
at room temperature, then put in the fridge
overnight.
Hazelnut
Caramel PREPARATION:
1. In a thick-bottomed saucepan, thoroughly mix
INGREDIENTS the sugar and glucose syrup.
Sugar 210 g 2. Place the mixture over low heat. Mix constantly
Glucose syrup 150 g with a silicone spatula until caramel reaches
a temperature of 170 °C / 340 °F and turns
Whipping cream 30–35% (room a golden amber color.
180 g
temperature)
3. Gradually pour the cream into the caramel,
Butter 82% (ice-cold) 60 g
stirring constantly with a whisk, then cook for
Hazelnut paste 50 g a few more minutes.
Fleur de Sel 5g 4. Gradually add butter, fleur de sel and hazelnut
paste. Mix thoroughly and blend with a hand
Hazelnuts (roast the hazelnuts blender until smooth.
in the oven at 160 °C / 320 °F for 300 g
about 10–15 minutes) 5. Stir in the hazelnuts and mix well with a silicone
spatula. Then immediately pour the caramel over
the brownie. Refrigerate for a few hours until
the caramel sets.
2
Chocolate
Glaze PREPARATION:
1. Add the cocoa butter into a thick-bottomed
INGREDIENTS saucepan and melt it over low heat.
Cocoa butter 10 g 2. Remove the saucepan from the heat, add the
Milk chocolate 33% 175 g chocolate and stir until the mixture with a whisk
is absolutely smooth.
Butter 82% 40 g
3. Add the butter and hazelnut paste, mixing
Hazelnut paste 20 g everything together until smooth.
4. Process the mixture with a hand blender until
a smooth and shiny texture. Immediately spread
the glaze over the brownies and refrigerate until
the glaze is fully set.
5. Heat the mold using a blow torch and carefully
cut out the brownie, making it easy to remove
the mold.
6. Heat the knife with a blow torch and divide
the brownie into even pieces.
3
4
Feel free to ask
all your questions
inesa_poltseva
