This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
"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!
5 hours 15 min.
Easy
2.45 €
25 pieces
7 IngredientsLast modified on: March 21th 2011
For 25 pieces, you will need:
- 1
100 g caster sugar - 2
100 g butter - 3
2 eggs - 4
250 g flour - 5
100 g dark chocolate - 6
100 ml cream - 7
1 pinch salt - Total weight: 750 grams
Times for this recipe
Preparation: 55 min.
Resting: 4 hours
Cooking: 20 min.
All in all: 5 hours 15 min.
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.
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).
Knead on slow speed until the dough is smooth (around 3 or 4 minutes).
Stage 2 - ⌛ 2 hours
Shape the dough into a flat cake and wrap in plastic film. Refrigerate for at least 2 hours or overnight.
Stage 3 - ⌛ 7 min.
After this resting time, roll out the dough and prick all over with a fork or pastry pricker (pique-vite).
Stage 4 - ⌛ 5 min.
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.
Transfer the biscuits to a baking sheet. A metal spatula or slice is handy for this.
Stage 6 - ⌛ 20 min.
Cook until the biscuits are a light golden brown.
Stage 7 - ⌛ 20 min.
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.
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.
Transfer the ganache into a forcing bag .
Pipe a generous strip of chocolate along the rectangular biscuits.
Pipe a generous strip of chocolate along the rectangular biscuits.
Stage 9 - ⌛ 5 min.
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.
Ideally the chocolate should show on each side without spilling out. Scrape off any excess with a knife.
Stage 10
For round biscuits, pipe a circle.
Stage 11
And as before, place a second biscuit on top and press down lightly.
Stage 12 - ⌛ 2 hours
Assemble all the biscuits like this then refrigerate for a few hours to set the ganache completely.
Your "BN style" biscuits are ready.
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.).
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 recipe | 40 RDI=20 % | 350 RDI=30 % | 160 RDI=20 % | 2,990 RDI=150 % | 12,500 RDI: 150 % |
| Per 100 g | 5 RDI=2 % | 50 RDI=4 % | 20 RDI=3 % | 400 RDI=20 % | 1,670 RDI: 20 % |
| Per piece | 1 RDI=1 % | 10 RDI=1 % | 6 RDI=1 % | 120 RDI=6 % | 500 RDI: 6 % |
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)
Flour
Like these other recipes: Poppy seed and lemon cake, Sauce Normande (for fish), Pistachio "Financiers", Sesame cookies, Nanou's apple and almond cake, ... See them all 211
Cream
Like these other recipes: Mackerel rillettes, Household cake (Gâteau de ménage), New tiramisu, Curried prawn risotto, Cheese tart, ... See them all 123
Caster sugar
Like these other recipes: Croissant dough apples, Peach and verbena feuilleté, Yeast-based flaky dough (for croissants), Nougat, Mascarpone fondant with two lemons, ... See them all 373
Dark chocolate
Like these other recipes: Millefeuille, Leopard cake, Chocolate sauce, Chestnut Fudge Cupcakes, Chocolate cream, ... See them all 39
Other recipes you may also like
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons. May 30th 2020316 K 24.3 2 hours 1 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020550 K 44.2 14 hours 30 min.
Cocktails
Some cocktails recipe. May 8th 201196 K5 5 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013883 K 44.7 55 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare. November 16th 2017541 K4.3 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
Note: We'll never share your e-mail address with anyone else.
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.
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.
The 2 comments already posted on this recipe