Gourmet Brownies Recipe with Easy Chocolate Nougatine & Milk Chocolate Ganache | How To Cuisine
Discover our fancy brownie recipe with its chocolate nougatine and chocolate ganache!
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Discover our fancy brownie tart recipe with its chocolate nougatine and chocolate ganache!
After many brownies recipes shared on this channel, we wanted to make it fancy! This gourmet brownies recipe has everything that you ever wished for from brownies! It is packed with chocolaty and nutty flavors, it also has a creamy and fluffy milk chocolate ganache, and last but not least, a crispy chocolate nougatine.
This fancy brownie is flavorful and makes the perfect dessert for any occasion. We can’t wait for you to try it at home!
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Bon Appétit!
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- GrandTies Knife Set:
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- Silicone Spatula Set (5-Piece):
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- Valrhona Caraïbe Dark Chocolate (66%):
- Valrhona Jivara Milk Chocolate (40%):
- Hazelnut Oil:
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- Hazelnuts:
- Organic Coconut Sugar:
- Organic Unsalted Butter:
- Xylitol (Natural Sweetener):
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At How To Cuisine, we are passionate about modern, creative, and healthy cuisine and excited to share our passion with fun recipes you can make at home!
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Chocolate Nougatines How to Cook Guide Recipe
CHOCOLATE NOUGATINES
1 cup of granulated sugar, Half a cup of glucose, Half a cup of honey (strained), Piece of paraffine size of a pea, 1/4 a cup of water, 1/4 a teaspoonful of salt, The whites of 2 eggs, beaten dry, 1 cup of almond or English walnut meats, chopped fine, 1 teaspoonful of vanilla, About Half a pound of Dot Chocolate.
Put the sugar, glucose, honey, paraffine and water over the fire, stir occasionally and let boil to the hard ball degree, about 248? F. Add the salt to the eggs before beating them, and gradually pour on part of the syrup, beating constantly meanwhile with the egg beater; return the rest of the syrup to the fire and let boil until it is brittle when tested in cold water or to 290? F. Then turn this gradually onto the eggs, beating constantly meanwhile. Return the whole to the saucepan, set over the fire on an asbestos mat and beat constantly until it becomes crisp when tested in cold water. Pour into a buttered pan a little larger than an ordinary bread pan and set aside to become cold. When cold cut into pieces about an inch and a quarter long and three-eighths of an inch wide and thick. Coat these with Dot Chocolate.
Chocolate is a usually sweet, brown food preparation of roasted and ground cacao seeds. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. The earliest evidence of use traces to the Olmecs (Mexico), with evidence of chocolate beverages dating to 1900 BC. The majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs. Indeed, the word chocolate is derived from the Classical Nahuatl word chocolātl.The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor also may be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powdered baking cocoa, which contains more fiber than it contains cocoa butter, can be processed with alkali to produce dutch cocoa. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.
Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. Many candies are filled with or coated with sweetened chocolate, and bars of solid chocolate and candy bars coated in chocolate are eaten as snacks. Gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain Western holidays, including Christmas, Easter, Valentine's Day, and Hanukkah. Chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao.
Although cocoa originated in the Americas, West African countries, particularly Côte d'Ivoire and Ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply.
With some two million children involved in the farming of cocoa in West Africa, child slavery and trafficking were major concerns in 2018. However, international attempts to improve conditions for children were failing because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.
Mesoamerican usage
Chocolate has been prepared as a drink for nearly all of its history. For example, one vessel found at an Olmec archaeological site on the Gulf Coast of Veracruz, Mexico, dates chocolate's preparation by pre-Olmec peoples as early as 1750 BC. On the Pacific coast of Chiapas, Mexico, a Mokaya archaeological site provides evidence of cacao beverages dating even earlier, to 1900 BC. The residues and the kind of vessel in which they were found indicate the initial use of cacao was not simply as a beverage, but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink.
An early Classic-period (460–480 AD) Mayan to
Eric Lanlard's Spiced Chocolate Tart Recipe
This week, we're baking a beautiful , show stopping chocolate tart infused with delicate spices with coffee bean nougatine shards with Waitrose... perfect for impressing your friends and family ! Recipe is below !
Ingredients:
For the sweet chocolate pastry:
150g butter, cut into small cubes
200g plain flour
2 tbsp cocoa powder
6 tbsp icing sugar, sifted
2 medium egg yolks
For the ganache:
300ml double cream
1 tsp vanilla paste
1 star anise
1 tsp ground cinnamon
½ tsp of freshly grated nutmeg
50g liquid glucose
200g dark chocolate, melted
70g unsalted butter
For the coffee nougatine:
250g caster sugar
100ml of water
25g crushed coffee beans
Edible gold leaf
Method
1. To make the pastry, rub the butter into the flour, cocoa and icing sugar in a bowl using your fingertips until you get a breadcrumb effect. Make a well and add the egg yolks. Combine together to form a dough – adding 1-2 tbsp water, if needed. Wrap in cling film and leave to rest in the fridge for 1 hour.
2. Preheat the oven to 180oC, gas mark 4. Roll out the pastry on a floured surface and line a 20cm round loose bottomed tart tin. Line with baking parchment and add baking beans or rice. Bake for 15 minutes. Remove the paper and beans and continue to cook for 10 minutes. Allow to cool before removing from the tin.
3. To make the ganache, warm the cream, vanilla, spices and glucose together. Remove from the heat and let it infuse for 10 minutes, and then pour it through a sieve over the melted chocolate. Add the butter and stir gently with a wooden spoon, without over-mixing. Pour into the cool pastry case. Let it set at room temperature if you are going to serve it in the next few hours, if not place in the fridge.
4. For the coffee nougatine, place the sugar and water into a heavy-based saucepan. Bring to the boil and simmer to make a light golden caramel, then stir in the coffee beans. Pour onto a silicone mat or a tray lined with baking parchment. Spread the caramel thinly with a palette knife, and dust some flakes of gold leaf all over. Leave to cool completely, then break into shards and push into the set ganache. Serve the tart at room temperature for the perfect texture.
Happy Baking !! Eric xx