Brownie, pumpkin and vanilla

Created by

  • Benoit Dewitte - Callebaut® Ambassador and owner of Benoit & Bernard De Witte Belgium
level 3

This recipe has it all: powerful flavours, creaminess, crunchy textures and refreshing acidic hints that lift the tempered sweetness. The hazelnut praline and choice of chocolate enhance all flavours. All components are easy to make yet requires time in preparation. Trust us: when your guests eat this dessert delight it will overwhelm their taste buds.

Brownie, pumpkin and vanilla

Recipe components

Used Callebaut products

Brownie

IngredientsPreparation

Stir into the chocolate.

Pour into a square tray and bake for 20 minutes at 180° C. Leave to cool completely before slicing.

Pumpkin and vanilla

IngredientsPreparation
  • 400g
    pumpkin

Steam and leave to drain.

  • 150g
    sugar
  • 100g
    cream
  • 10drop(s)
    almond essence

Mix with the pumpkin. 

  • 5g
    gelespessa (sosa)

Add and leave to set.

  • 450g
    whipped cream
  • 2pod(s)
    vanilla pulp

Mix and add.

  • 9g
    gelatin leaves
Soften and add.

Pour into moulds of your choice and leave to cool in the fridge.

Ganache with praline

IngredientsPreparation
  • 400g
    cream
  • 200g
    milk
  • 200g
    egg yolks

Heat the cream and milk, then add the egg yolk. Stir with a wooden spoon until the mixture thickens. 

Pour the cream over the chocolate.

  • 100g
    Fine Hazelnut Praline
 
Stir in the praline.

Cocoa crumble

IngredientsPreparation
  • 200g
    butter
  • 160g
    desiccated coconut
  • 160g
    sugar
  • 50g
    Nibs

Mix all the ingredients together, bake for 15 minutes at 150° C, stirring regularly.

Orange jus

IngredientsPreparation
  • 750g
    orange juice
  • 200g
    lemon juice
  • 100g
    glucose
  • 50g
    sugar

Cook until a syrup forms.

Finishing and presentation

IngredientsPreparation

Cut a rectangle of 1 cm wide and 3 cm long from the brownie dish. 
Arrange the pumpkin and ganache on top of the brownie and garnish with Crispearls dark in gold powder. 
Arrange the crumble in a line in front of the brownie on the plate and add the ice cream on top. 
Garnish with the vanilla oil and orange jus.