The chocolate brownie sandwiches with a delicate vanilla cream filling make delicious snacks or party treats, sure to please kids and adults alike! Find this and many more recipes with pictures on the English version of the Giallozafferano App http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 (or Android https://play.google.com/store/apps/details?id=it.banzai.media.gzricette&hl=it)
First sift the flour and baking powder together, set aside, then put two eggs in the bowl of a stand mixer with a whisk attachment and the sugar: beat until it forms a light, fluffy mixture, meanwhile roughly chop the hazelnuts. Melt the dark chocolate in a bain marie - this is a double-bottomed pan - until creamy and free of lumps; add the butter and stir until completely melted. Turn off the heat, transfer to a bowl, restart the mixer, then beat in the chocolate butter mixture, the sifted dry ingredients and lastly the hazelnuts. Use a spatula to clean the sides of the bowl and add the hazelnuts. The batter is ready, now pour into a rectangular baking pan - this is 12 by 13 ¾ inches (30x35 cm) - lined with parchment paper; you can use butter to keep the paper from sliding around. Spread the batter evenly in the pan, make sure it’s not too thick because we’ll sandwich two brownies together with filling, so they’ll be quite thin. Bake in a preheated static oven at 350°F (180°C) for about 20 minutes; then remove the pan from the oven and allow to cool for at least 10 minutes, after that place in the fridge to cool.
Move on to the vanilla cream filling: first dissolve the wheat starch in a little milk, it must be cold to prevent any lumps from forming. Pour the remaining milk into a saucepan, turn on the heat, add the seeds from a vanilla pod, the sugar, mix to dissolve the sugar, then add the dissolved wheat starch. Stir over a low heat until the mixture has thickened. It should be the same consistency as crème anglaise, that is, thick enough to coat the back of a spoon. Transfer to a shallow container, cover with cling film pressing it directly on the surface, to prevent a skin from forming, and let it cool at room temperature; then place in the fridge for at least an hour. Once cooled, transfer the filling to a pastry bag.
Remove the brownie from the fridge, keeping it cold ensures a clean cut: slide it out of the pan, peel off the parchment paper - you can trim the edges for a neater appearance, if desired, don’t throw away of course, but eat - and cut into rectangles, about 1 ¼ by 2 ⅓ inches (3x6 cm). Now you can start to assemble: use two brownies with the flat sides facing each other, cut off the corner of the bag, add the filling and cover. Here’s the first brownie sandwich! Repeat until all the brownies are used up, meanwhile let’s see together the ingredients needed for this recipe.
for 20 sandwiches
- 7 oz (200 g) of dark chocolate
- 1 ½ sticks (175 g) of butter
- 2 eggs
- ½ cup (60 g) of hazelnuts
- just under 1 cup (100 g) of cake flour
- 1 cup (200 g) of sugar
- 1 tsp (5 g) of baking powder
For the vanilla cream filling
- 2 cups (500 g) of milk
- ⅕ cup (40 g) of sugar
- 2 tbsp (20 g) of wheat starch
- 1 vanilla pod