MILLEFEULET WITH BROWNIE AND TRUFFLE

TIME: 75 min

INGREDIENTS (for 8 people)

For the brownie:

• 200 g of dark chocolate

• 70 g of butter

• 60 g of sugar

• 2 eggs

• 50 g of wheat flour

•        A pinch of salt

• 80 g of peeled hazelnuts

•        Fresh mint

For the chocolate sheets:

• 200 g of dark chocolate

• 200 g of milk chocolate

• 200 g of white chocolate

For the chocolate truffles:

• 200 g of dark chocolate

• 150 ml of cream

• Cocoa powder

PREPARATION:

Step 1. To prepare the brownie, melt the chocolate and butter in a bain-marie and mix them with a whisk. Beat the eggs with sugar until they are foamy and pour the chocolate over them little by little and continue stirring gently. Add the sifted flour, a pinch of salt and the hazelnuts. In a rectangular mold, place a sheet of parchment paper and pour the dough. Bake for 25 minutes at 180º. Let it cool.

• Step 2. Prepare the chocolate sheets, first melt the dark chocolate in a water bath until it reaches 45-50 °C. Remove it from the heat, wait for it to drop to 28-29°. Raise it back to 31-32° and pour it onto an acetate sheet. Spread with the spatula until it is 2-3 mm thick. Let it cool a little more and draw some 8 x 4 cm sheets (you can help yourself with a ruler and a toothpick). Reserve in the refrigerator until solidified. Repeat the same process for the white chocolate and milk chocolate sheets. When the sheets have hardened, carefully separate them and put them back in the refrigerator.

• Step 3. The truffles are made by chopping or grating the chocolate in a bowl. Separately, pour the cream into a saucepan and heat until it starts to boil. Then, add the hot cream over the chocolate and stir until it melts well. Pour the mixture into a deep dish and let it rest in the refrigerator for half an hour or until it has hardened a little. Then, form balls and roll them in cocoa powder.

• Step 4. Assemble the millefeuille by placing the brownie cut to the same size as the sheets at the base of each one. Place a sheet of dark chocolate on top, about 8 truffles on top, then another sheet of milk chocolate, another 8 truffles on top and finish with the sheet of white chocolate and a truffle on top.