Brown Butter Brownie
A brownie is one of those classics where the chocolate taste has to be instantly right. With 811, you get that original dark chocolate taste: deep cocoa, fruity notes, real intensity. The brown butter, pecans and salted ganache make it richer and more contemporary – but 811 keeps the chocolate taste exactly where it should be. In short: a bestseller, updated and loaded with taste.
- Level:
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Medium
- Makes:
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4 portions
- Shelf life:
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Baked: 5 days | Freezer: 2 weeks
- Conservation:
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The brownie batter (raw) can be frozen or kept in the fridge (5 days). The ganache has a limited shelf-life of 5 days at room temperature .
Brownie met bruine boter
Ingredients: Brownie met bruine boter
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200 g
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271 gWhole eggs
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271 gBrown sugar
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2.9 gSalt
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82 gPastry flour
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135 gSugar
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176 gRoasted pecan buts
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338 gBrown butter
Preparation: Brownie met bruine boter
Smelt de chocolade 811 samen met de bruine boter op 40 °C.
Doe de eieren en de verschillende soorten suiker in een mixer. Klop tot de suiker is opgelost en het mengsel luchtig is.
Voeg het gesmolten chocolademengsel toe en werk af met de gezeefde droge ingrediënten.
Voeg de stukjes pecannoot toe.
Verdeel het beslag over een bakplaat met bakframe van 40 x 30 cm.
Bak gedurende 20 minuten op 170 °C, of tot de brownie gaar is.
Salted pastry ganache
Ingredients: Salted pastry ganache
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456 g
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80 g82% butter
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400 gCream 35%
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4.8 gSea salt
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40 gInvert sugar
Preparation: Salted pastry ganache
Bring the cream and inverted sugar to 80°c.
Pour over the chocolate callets, let it melt, and create an emulsion with a mixer.
At 40°c, add the soft butter and stabilise the emulsion.
Cool down in the fridge for a minimum of 2 hours.
Assembly
Ingredients: Assembly
Preparation: Assembly
Cut rectangles of brownie 2.5cm x 40cm.
Fill up the piping bag (round nozzle) with salted pastry ganache.
Pipe 2 cylinders in the length.
With a hot knife, retrieve 4 portions.
Decorate the top with Dark Chocolate Curved Shavings
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