Nanaimo bars
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Guests 6 people
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Preparation 29 minutes
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Cooking 5 minutes
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Difficulty Medium
To make this recipe
Ingredients
Chocolate-coconut base:
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150g Petit Lu-style dry biscuits
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125g Grand Fermage unsalted butter roll
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75g cocoa
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75g cocoa powder
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50g almond flakes
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30g sugar
Custard layer:
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200g icing sugar
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125g Grand Fermage unsalted butter roll
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50g Grand Fermage Double Crème Fraîche 30% fat
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3 sachets of vanilla sugar
Chocolate ganache:
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125g dark chocolate
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50g Grand Fermage unsalted butter roll
And don't forget to grade the recipe:
Preparation
Chocolate-coconut base:
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Use a food processer to blend the biscuits into a power, and melt the butter.
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Mix together and add in the sugar, flaked almonds, coconut and cocoa.
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Lay out a bottomless square baking pan (20cm x 20cm) on top of a Silpat sheet and line with baking paper.
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Spread the mixture out over the base of the pan and store in the fridge while you make the custard.
Custard layer:
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Whip the butter with the icing sugar and gradually add in the chilled creme fraiche.
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Pour into the pan and return to the fridge.
Chocolate ganache:
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Melt the chocolate and the butter together, then pour over the cream layer.
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Smooth out and chill in the fridge for at least 1 hour.
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Gently remove from the pan and cut into 10 equal pieces.
And don't forget to grade the recipe:
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