"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!
119,758 24.6/5
Last modified on: March 21th 2011
For 25 pieces, you will need:
2 
100 g 
1 pinch How long does it take?
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
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 Stage 6
20 min.
Cook until the biscuits are a light golden brown.Stage 7
20 min.
Prepare a chocolate ganache with 100 g chocolate and 100 g 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.).
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.).
Nutritional information
How much will it cost?
For 25 pieces : 2.49 €
Per piece : 0.10 €
Source: Home made
More recipes?
This recipe use (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Hazelnut and orange cake, Chocolate eclairs, Chocolate madeleines, Kugelhof for Nanou, Boeuf (beef) bourguignon, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Confectioner's custard (Crème pâtissière, or French pastry cream), How to succeed in making sabayon (syllabub), Like Bounty, Household cake (Gâteau de ménage), Crème caramel, ... All |
 | Chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate thins with toasted nuts, Chestnut Fudge Cupcakes, Chocolate cream with a crunch, irish coffee mousse, How to make chocolate chips, Chocolate almond cookies, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Apple charlotte with toasted brioche, Flaky chocolate brioche, French onion soup, Pork medallions with "full" turnips, Financiers, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-02-24)
Note: We'll never share your email 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 email 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.
Your 2 comments or questions on this recipe
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.