We infiltrated Jeffrey Cagnes Paris to share with you his famous chocolate brownie recipe served with a homemade spread… Spoiler alert: it’s incredible! The recipe is super easy to recreate at home to impress your guests for tea time or dessert.
If you think chef recipes are impossible to make at home, think again. We promise that Jeffrey Cagnes Paris’s brownie is super easy to remake and oh so addictive! The secret? A center that is slightly underbaked, a crispy streusel, and above all, a hyper indulgent spread that elevates this chocolate brownie. The result is very comforting and all your guests will be asking you for the recipe!
For extra simplicity, you are of course not obliged to prepare the crème anglaise that accompanies it (it’s a little indulgent bonus). Regarding the spread, we recommend keeping the recipe on hand, it’s to die for! To be kept refrigerated for a week, it’s highly likely to vanish from the table in minutes because it’s so delicious… So roll up your sleeves and follow Chef Jeffrey Cagnes’s tips to make the BEST chocolate brownie in the world!
JEFFREY CAGNES BROWNIE RECIPE 🍫🧑🍳
For 6 individual brownies
Ingredients :
For the brownie batter :
– 60 g of chocolate couverture (64% minimum)
– 110 g of butter
– 88 g of eggs
– 88 g of vergeoise sugar
– 44 g of granulated sugar
– 1 g of salt
– 30 g of flour 55
– 10 g of cocoa powder
For the cocoa streusel :
– 45 g of butter
– 45 g of brown sugar (cassonade)
– 60 g of hazelnut powder
– 40 g of flour 55
– 4 g of cocoa powder
– 1.5 g of sea salt
For the homemade spread :
– 50 g of dark chocolate
– 50 g of milk chocolate
– 50 g of roasted almonds
– 50 g of roasted hazelnuts
– 20 g of salted peanuts
For the vanilla custard :
– 300 g of milk
– 300 g of cream
– 220 g of egg yolks
– 190 g of sugar
– 2 vanilla pods
Preparation :
For the brownie batter :
1. Melt the dark chocolate and butter in a bain-marie until the temperature reaches between 30°C and 35°C.
2. Whisk the eggs and sugars. Then add the flour, cocoa powder and salt. Add the chocolate/butter mixture.
3. Pipe the brownie batter into molds and bake for 8 minutes at 180°C.
For the cocoa streusel :
1. Mix all the ingredients by hand or with the paddle of a mixer, until a crumbly dough forms.
2. Shape into large chunks and bake 12 minutes in a convection oven preheated to 160°C.
For the homemade spread :
1. Put all the ingredients in a blender and blend until a smooth spread forms.
Astuce: keep refrigerated in a jar for 1 week.
For the vanilla custard :
1. In a saucepan, pour the milk, cream and vanilla. Heat.
2. Whisk the egg yolks with the sugar.
3. Pour 1/3 of the milk into the previous mixture and whisk. Return to the saucepan and cook to nappe (coating) at 84°C.
For assembling :
1. Once the brownies are cold, unmold them gently.
2. Pipe a little spread on top then add 3 pieces of streusel. Dust with cocoa powder.
3. Pour the vanilla custard.
A big thank you to Jeffrey Cagnes and his teams for this moment of indulgence and for the recipe!
