INGREDIENTSCalculated for 50 triangles or 25 squares (5x5cm)
Roast the hazelnuts for around 12 minutes at 150°C (302°F). Make a dry caramel with the sugar: put the sugar in a pan over medium heat to caramelize; then immediately pour onto a baking sheet. Grind the cold caramel and mix with the eggs. Melt the butter and half the chocolate, then fold into the first mixture. Add the sifted flour. Pour in frame and then prinkle with the remaining chopped couverture and roughly chopped hazelnut.
Pour the batter into 20 x 30 cm rectangle pan. Bake at 180°C (356°F) for around 15 minutes. Leave to cool and then cut into 5 x 5 cm squares.
Soft AZÉLIA caramel:
Simmer the cream with the honey. Put the sugar in a pan over medium heat to caramelize. Stop cooking the hot cream mixture, then cook again to 104°C (220°C).
Allow the temperature to fall to 75-80°C (167-176°F) and gradually add the AZÉLIA 35 % milk chocolate then mix to emulsify. When the temperature falls to 35°C (95°F), add the softened butter and blend. Store at room temperature.
Chef's tip: bring your brownies to the next level with the AZÉLIA Jelly:
Put the gelatin in cold water for a about 20 minutes to hydrate and strain. Warm the milk and stir into the gelatin. Bring to a boil, stirring constantly. Slowly pour the hot milk onto the melted couverture and stir in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway. Continue adding the milk, taking care to preserve the texture. Leave to cool then pour at 30°C (86°F). Set aside in the refrigerator.
Serve the brownie warm. Cut in triangles pieces and serve on a plate with some AZÉLIA Jelly and the Soft AZÉLIA Caramel. Finish with a pinch of fleur de sel.