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:
-
Medium
- Makes:
-
4 portions
- Shelf life:
-
Baked: 5 days | Freezer: 2 weeks
- Conservation:
-
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 .
Brown butter brownie
Ingredients: Brown butter brownie
-
11.9 ozHazelnut butter
-
9.6 ozWhole eggs
-
9.6 ozBrown sugar
-
4.8 ozRegular sugar
-
0.1 ozSalt
-
2.9 ozPastry flour
-
6.2 ozRoasted pecan nuts
Preparation: Brown butter brownie
Melt the chocolate 811 with the brown butter at 40°c.
In a mixer, combine the eggs and different sugars; mix until dissolved and fluffy.
Add the melted chocolate mixture and finish with the sieved powders.
Add the pecan nut pieces.
Lay out on a baking tray with a frame of 40x30 cm.
Bake at 170 °C for 20 minutes, or until baked.
Salted pastry ganache
Ingredients: Salted pastry ganache
-
14.1 oz35% fat cream
-
1.4 ozInverted sugar paste (trimoline)
-
2.8 oz82% butter
-
0.1 ozFleur de sel
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
Comments