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"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!

212 K 2× 4.6/5 (35 reviews)

5 hours 15 min. difficulté

Easy

2.45 €

25 pieces

7 Ingredients

Last modified on: March 21^th 2011

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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 these quantities to make:

25 pieces 50 pieces 75 pieces

Change measures:

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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

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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).

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.

Stage 8 - 5 min.

Transfer the ganache into a forcing bag .

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.

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.

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 recipe	40 RDI=10 %	350 RDI=30 %	160 RDI=20 %	2,990 RDI=110 %	12,500 RDI: 110 %
Per 100 g	5 RDI=2 %	50 RDI=3 %	20 RDI=2 %	400 RDI=20 %	1,670 RDI: 20 %
Per piece	1 RDI=0 %	10 RDI=1 %	6 RDI=1 %	120 RDI=4 %	500 RDI: 4 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman

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.

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The 2 comments already posted on this recipe

Look for or google "pique-vite"
Posted by jh january 18^th 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 18^th 2014 at 13:53 n° 1

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