Recipe from chef Barbara Antoniou
Προβολή συνταγής βήμα προς βήμα
ΕΚΤΕΛΕΣΗ
Chocolate pastry dough
Βήμα 1
Line a square baking tray 24 x 24 cm with baking paper.
Βήμα 2
Place 50 g roasted hazelnuts, 50 g caramelized almonds, 65 g sugar and 50 g cocoa powder into mixing bowl and grind 10 sec/speed 10.
- 10 δευτ.
- 10
Βήμα 3
Add 125 g butter, unsalted, cut into pieces, 1 egg, 150 g flour, and 5 g salt and set Dough/2 min.
- 2 λεπτ.
Βήμα 4
Transfer the dough to the prepared pan and prick the entire surface of the dough with a fork to bake evenly and refrigerate for 30 minutes. Meanwhile, preheat the oven to 170 °C. Once the waiting time is over, bake for 15 minutes (170 °C).
Chocolate frangipane
Βήμα 1
Place 150 g roasted hazelnuts, 50 g caramelized almonds, 50 g sugar, 100 g chocolate with 55 % cocoa, cut into pieces, and 60 g all-purpose flour into mixing bowl and grind 10 sec/speed 10.
- 10 δευτ.
- 10
Βήμα 2
Add 100 g butter unsalted, cut into pieces and 1 egg and mix 30 sec/speed 10.
- 30 δευτ.
- 10
Βήμα 3
Transfer frangipane onto the baked dough and spread evenly with spatula. Bake for 15 min (170°C). Let it cool for approximately 1-2 hours. Clean and dry mixing bowl thoroughly.
Chocolate glaze
Βήμα 1
Place 250 g chocolate, cut into pieces and grind 10 sec/speed 8.
- 10 δευτ.
- 8
Βήμα 2
Remove 85 g from the ground chocolate and set aside.
Βήμα 3
Heat 5 min/55˚C/speed 2 until chocolate is melted.
- 5 λεπτ.
- 55 o C
- 2
Βήμα 4
Without a measuring cup, set 2 min/ speed 2.5, adding the reserved chocolate onto the mixing bowl whole.
- 1 λεπτ.
- 2.5
Βήμα 5
Pour evenly the tempered chocolate on top of the baked cold dough with the frangipane. Let it cool and let the chocolate set completely before cutting it with a warm knife into bars and serve.
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