Apricot and praline brownie

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Brownie abricot-praliné
Photo credit: Céline de Cérou
A PDO
Preparation
45 min
A PDO
Resting time
1h
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Dessert Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 6 personnes
For the hazelnut praline cream:
  • 200 g full-fat single cream
  • 80 g hazelnut praline
For the roasted apricots:
  • 5 apricots
  • 30 g vanilla sugar
  • 15 g Aix-en-Provence olive oil PDO
  • 1 lemon
For the brownie batter
  • 90 g dark chocolate
  • 75 g Aix-en-Provence olive oil PDO
  • 3 eggs
  • 50 g brown sugar
  • 50 g caster sugar
  • 40 g of flour
  • 10 g unsweetened cocoa powder (such as Van Houten)
  • 75 g pecan nuts
  • 80 g whole hazelnuts

Tip

For this recipe, you can use either fresh apricots or apricots in syrup.As for the olive oil, choose an Aix-en-Provence olive oil PDO (intense flavour) for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries.Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, a French olive oil from varieties such as Picholine, Olivière, Aglandau and Salonenque...

Instructions

Prepare the hazelnut praline cream:

  • Place the very cold cream in the bowl of your food processor (which should ideally have been stored in the freezer along with the whisks for a few minutes beforehand) and whip it, gradually increasing the speed. Once the whipped cream is ready, gently fold in the praline using a spatula. Transfer the whipped cream to a piping bag and set aside in the fridge.

Prepare the roasted apricots:

  • Cut the apricots into quarters or eighths (depending on their size). Melt the vanilla sugar in a frying pan, then add the apricots. Leave to cook for a few minutes. Then add the Aix-en-Provence olive oil PDO and the lemon zest to the apricots, then cook over a low heat for 2 or 3 minutes.

Prepare the brownie batter:
  • Start by roasting the hazelnuts. Preheat the oven to 160°C on the fan setting. Spread the whole hazelnuts out on a baking tray lined with baking paper and roast for 20 minutes. Leave them to cool slightly, then place them in a tea towel and roll them around to remove the skins. Set aside.
  • Increase the oven temperature to 170°C.

  • Melt the chocolate in a bain-marie, then add the Aix-en-Provence olive oil PDO. Stir until the mixture is smooth and lukewarm. Stir in the egg yolks, brown sugar and caster sugar. Mix well.

  • Add the sifted flour mixed with the cocoa, followed by the pecans and 50 g of roughly chopped hazelnuts (keep the rest for decoration). Whisk the egg whites until soft peaks form (not too stiff) and gently fold them in.
  • Pour the batter into a square baking tin measuring 25 cm on each side, making sure to grease it. Bake for 25 minutes. Leave to cool completely.
  • Once the brownie has cooled completely, pipe on the praline whipped cream, then add pieces of roasted apricot and the remaining hazelnuts.
  • If you need to keep the brownie, store it in the fridge and take it out 30 minutes before eating it so that it regains its melt-in-the-mouth texture.

Tip

For this recipe, you can use either fresh apricots or apricots in syrup.As for the olive oil, choose an Aix-en-Provence olive oil PDO (intense flavour) for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries.Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, a French olive oil from varieties such as Picholine, Olivière, Aglandau and Salonenque...
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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