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
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
Change measures:
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: Puff or flaky pastry (pâte feuilletée), Kugelhof for Nanou, Tomato foccacia, Dublin fruit scones, Pink Reims biscuits, ... See them all 204
Caster sugar
Like these other recipes: Chocolate and vanilla crème brûlée, Stewed apricots, Galette Charentaise, Rum babas, Quince jelly, ... See them all 363
Dark chocolate
Like these other recipes: Chocolate rice pudding, Little chocolate and hazelnut fondants, Moist chocolate cake, Paris flan filling, Bounty-style tart for Alison, ... See them all 38
Butter
Like these other recipes: Green beans and potatoes with Morbier cream sauce, French Family Cake, Duet of creamed cauliflower and cabbage , Hollandaise sauce, Fillet of pollack cooked in two stages, ... See them all 479
Other recipes you may also like
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras. September 7th 2018331 K4.6 2 hours
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina). February 29th 2012240 K4.3 35 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.72 M 304.0 7 days 15 min.
Spaghetti Carbonara
A very famous Italian pasta recipe: egg yolks, cream, bacon, Parmesan and lemon juice. February 21th 2011349 K 24.8 25 min.
Caramelised walnuts
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are. February 21th 2011381 K5 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-05)
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