For 75 pieces, you will need:
- 1
300 g caster sugar - 2
300 g butter - 3
6 eggs - 4
750 g flour - 5
300 g dark chocolate - 6
300 ml cream - 7
3 pinches salt - Total weight: 2,250 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 52 min. | 4 hours | 20 min. | 5 hours 12 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
In a food processor bowl, mix: 300 g caster sugar, 300 g butter, 6 eggs, 750 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 300 g dark chocolate and 300 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 8,957 Kcal or 37,501 Kj | 122 gr | 1,057 gr | 471 gr |
| 448 % | 47 % | 100 % | 71 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 398 Kcal or 1,666 Kj | 5 gr | 47 gr | 21 gr |
| 20 % | 2 % | 4 % | 3 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 119 Kcal or 498 Kj | 2 gr | 14 gr | 6 gr |
| 6 % | 1 % | 1 % | 1 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole meunière, Carbonnade, How to succeed in making sabayon (syllabub), Fruit crumble, Crunchy little pieces of fish, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Winemaker's toast, Pilau rice, Flaky brownie brioche, Tyrolean apple crumble, Eggs "en cocotte" with spinach, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Leek and fresh tuna tart, Du Barry soup, Coconut-vanilla cream for Elsa , Nanou's apple and almond cake, Cheese tart, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Génoise (Genoa sponge), Oaty walnut cake , Pistachio shortbread biscuits, Pistachio confectioner's custard, Rolled chestnut and apple brioche, ... All |
Other recipes you may also like
How to roll out pastry for a tart
Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...258K4.6 23 min. October 13th 2010
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.282K5 1 hour 13 min. May 8th 2020
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.304K4.0 1 hour 11 min. February 21th 2011
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.238K 24.5 3 hours 8 min. January 6th 2021
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".325K4.2 1 hour 14 min. March 17th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-12-12)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Your 2 comments or questions 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.
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.