Gluten Free / Foodservice

A photographie of EHL's guilt-free gluten & lactose-free chocolate brownie

How to make EHL's guilt-free gluten & lactose-free chocolate brownie recipe

Written by Julien Boutonnet

Senior Lecturer - EHL Lausanne - Meilleur Ouvrier De France

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Currently kicking up a storm in the EHL food court, these deeply rich chocolate brownies should please everyone's palate since they are devoid of the commonly-known troublesome ingredients.

Chef's tip:

These brownies are best consumed lukewarm to better savor their chocolate flavor. They can be served with ice cream, custard or seasonal red fruit coulis.

Since 2015, Julien Boutonnet has been working at EHL as Senior Lecturer in Practical Arts, specializing in pastry and dessert courses at EHL.

Guilt-free gluten & lactose-free chocolate brownie recipe

Ingredients

For the ground pecans and crunchy mix:

2000 g Pecan nuts
1502 g Dark choc chips

For the brownies:

201 g Dark chocolate (66%)
23 g Cocoa paste
143 g Lactose-free butter
143 g Brown sugar
137 g Eggs (approx. 3 small)
1.6 g Fleur de sel
51 g Ground pecans (or almonds)
51 g Rice flour
61 g Lactose-free cream

Instructions

For the ground pecans and crunchy mix:

Roast the pecans at 145°C for 10 mins.
Leave to cool down, then blitz in small quantities in a Thermomix blender for 3 seconds at 4.5 speed.
Sieve the ground pecans and keep for making the brownies.
Mix the bigger pecan pieces with the choc chips and add:
7 gr on the top and 7 gr at the bottom of the small brownies mixture,
30gr on the top and 30 gr at the bottom of the large brownies mixture.