"BN style" chocolate-filled biscuits


"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!
206 K 4.6/5 (35 reviews)
Grade this recipe:
Keywords:
Last modified on: March 21th 2011
For 25 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 55 min.
Resting: 4 hours
Cooking: 20 min.
All in all: 5 hours 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
"BN style" chocolate-filled biscuits
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).

Stage 2 - 2 hours
"BN style" chocolate-filled biscuits
Shape the dough into a flat cake and wrap in plastic film. Refrigerate for at least 2 hours or overnight.

Stage 3 - 7 min.
"BN style" chocolate-filled biscuits
After this resting time, roll out the dough and prick all over with a fork or pastry pricker (pique-vite).

Stage 4 - 5 min.
"BN style" chocolate-filled biscuits

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.

Stage 5 - 5 min.
"BN style" chocolate-filled biscuits
Transfer the biscuits to a baking sheet. A metal spatula or slice is handy for this.

Stage 6 - 20 min.
"BN style" chocolate-filled biscuits
Cook until the biscuits are a light golden brown.

Stage 7 - 20 min.
"BN style" chocolate-filled biscuits
Prepare a chocolate ganache with 100 g dark 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.

Stage 8 - 5 min.
"BN style" chocolate-filled biscuits
Transfer the ganache into a forcing bag .

Pipe a generous strip of chocolate along the rectangular biscuits.

Stage 9 - 5 min.
"BN style" chocolate-filled 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.

Stage 10
"BN style" chocolate-filled biscuits
For round biscuits, pipe a circle.

Stage 11
"BN style" chocolate-filled biscuits
And as before, place a second biscuit on top and press down lightly.

Stage 12 - 2 hours
"BN style" chocolate-filled biscuits
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.).
Keeping: 1 or 2 days in a closed metal box.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=20 %350 RDI=30 %160 RDI=20 %2,990 RDI=150 %12,500 RDI: 150 %
Per 100 g5 RDI=2 %50 RDI=4 %20 RDI=3 %400 RDI=20 %1,670 RDI: 20 %
Per piece1 RDI=1 %10 RDI=1 %6 RDI=1 %120 RDI=6 %500 RDI: 6 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Egg, Gluten
How much will it cost?
  • For 25 pieces : 2.45 €
  • Per piece : 0.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Scallops with green asparagus tips and parmesan
Scallops with green asparagus tips and parmesan
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.
February 21th 2011239 K4.1 40 min.
Hot chocolate
Hot chocolate
Here's something simple to cheer up cold days, or a delight to look forward to on coming home after a walk in the rain.
December 19th 2010215 K4 25 min.
Apple Tatin Terrine
Apple Tatin Terrine
Imagine a sweet terrine, made of layers of apples with sugar, cooked slowly in the oven until caramelized. Serve warm in slices with custard.
December 14th 201476 K4.1 3 hours 30 min.
How to cook potato grenaille
How to cook potato grenaille
The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that...
September 16th 2015449 K4.5 45 min.
Potimarron and celeriac autumn soup
Potimarron and celeriac autumn soup
This soup has a naturally smooth and creamy texture. The blend of autumnal potimarron (Japanese chestnut pumpkin) and celeriac flavours is warmed with French mustard.
December 30th 201959 K4.6 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-11-17)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted on this recipe
  • Look for or google "pique-vite"
    Posted by jh january 18th 2014 at 18:31 n° 2
  • Where did you acquire the small plastic pastry pricker? I can't find one on the web. Thanks.
    Posted by pv123 january 18th 2014 at 13:53 n° 1
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page