Chocolate Brownie Sandwich

To make the brownie sandwiches, start with the brownie batter: coarsely chop the chocolate 1, place it in a double boiler 2, add the butter in pieces 3, and completely melt the chocolate over low heat.

Sift the flour with the baking powder 4, in the bowl of a stand mixer fitted with a whisk, place the whole eggs and sugar 5, and whip until you obtain a light and frothy mixture 6,

pour the chocolate into it 7 while whipping, then add the sifted dry ingredients one tablespoon at a time 8, without stopping the mixer. Coarsely chop the hazelnuts 9

add them to the batter 10, transfer the mixture into a greased and parchment-lined 12x14 inch rectangular pan 11 (alternatively, you can use a 9-inch round mold). Spread the mixture evenly 12

bake in a preheated static oven at 356°F for 20 minutes, once baked, take the base out of the oven and let it cool 13, then unmold it and place it in the refrigerator, once cold it will be easier to cut without crumbling. In the meantime, prepare the milk cream: heat 1¾ cups of milk in a saucepan 14, add the sugar 15.

Slice the vanilla pod lengthwise and extract the seeds by scraping with a knife 16; add them to the milk 17, meanwhile dissolve the cornstarch in ⅓ cup of cold milk 18

then pour it into the saucepan 19, thicken the cream by continuously stirring with a whisk, it should have the consistency of an English cream that should "coat" the spoon, transfer it into a bowl 20, cover with plastic wrap on contact 21, and place it in the refrigerator for at least 1 hour.

After this time, take out the cream that will have thickened well 22, put it in a piping bag, and store it in the fridge. Take the brownie base out of the fridge, remove the parchment paper 23, trim the edges of the brownie, and cut it into 40 rectangles measuring 1x2½ inches 24.

Fill one rectangle by squeezing the milk cream 25, close it with another rectangle to create a sandwich 26, continue until you finish the brownies 27. Keep them in the refrigerator until ready to serve.