"BN style" chocolate-filled biscuits

These are similar to the BN biscuits so well-known in France. They are a sandwich of chocolate filling between two layers of biscuit. Children adore them!

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Almond tuiles

For25 pieces 50 pieces 75 pieces

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For 25 pieces, you will need:

100 g caster sugar
100 g butter
2 eggs
250 g flour
100 g chocolate
100 ml cream
1 pinch salt

Nutritional information:

Whole recipe

Calories

3032

152%

Proteins

44g

17%

Carbohydrates

352g

33%

Fats

161g

24%

Per 100 g

Calories

394

20%

Proteins

Carbohydrates

46g

Fats

21g

Per piece

Calories

121

Proteins

Carbohydrates

14g

Fats

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 52 min.
Resting : 4 hours
Cooking : 20 min.
Start to finish : 5 hours 12 min.

Preservation : 1 or 2 days in a closed metal box.

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How much will it cost?

For 25 pieces : 2.24 €
Per piece : 0.09 €

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Note : These prices are only approximate. Read more...

Step by step recipe:

In a food processor bowl, mix: 100 g caster sugar, 100 g butter, 2 eggs, 250 g flour and a pinch of salt. Knead on slow speed until the dough is smooth (around 3 or 4 minutes).
Shape the dough into a flat cake and wrap in plastic film. Refrigerate for at least 2 hours or overnight.
After this resting time, roll out the dough and prick all over with a fork or pastry pricker (pique-vite).
Preheat the oven to 200°C (390°F). Cut out circles with a cutter for round biscuits. For rectangular ones, cut strips, then cut these across into rectangles.
Transfer the biscuits to a baking sheet. A metal spatula or slice is handy for this.
Cook until the biscuits are a light golden brown.
Prepare a chocolate ganache with 100 g chocolate and 100 ml cream, let cool until it is quite thick and "pasty" (rather like Nutella chocolate spread). You can speed this up by standing the base of the pan in cold water and stirring from time to time.
Transfer the ganache into a forcing bag . Pipe a generous strip of chocolate along the rectangular biscuits.
Then cover with a second biscuit and press lightly so that it is level and sticks. Ideally the chocolate should show on each side without spilling out. Scrape off any excess with a knife.
For round biscuits, pipe a circle.
And as before, place a second biscuit on top and press down lightly.
Assemble all the biscuits like this then refrigerate for a few hours to set the ganache completely. Your "BN style" biscuits are ready.

Remarks:

You can add extra filling if you prefer: 2 strips for the rectangular biscuits or 2 circles for the round ones.

The biscuits used here are rather dry by choice, but use your imagination and try this with richer biscuits (shortbread style) or with a stronger flavour (almonds, oats, etc.).

Source:

Home made

Last modified on: March 21^th 2011

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