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
-
338 gHazelnut butter
-
271 gWhole eggs
-
271 gBrown sugar
-
135 gRegular sugar
-
2 gSalt
-
82 gPastry flour
-
176 gRoasted 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
-
400 g35% fat cream
-
40 gInverted sugar paste (trimoline)
-
80 g82% butter
-
4 gFleur 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