Pecan brownie
- Niveau:
-
Easy
Brownie biscuit
Ingredients: Brownie biscuit
-
30 gjaunes d'oeufs
-
50 gsucre en poudre
-
50 gsucre brun
Preparation: Brownie biscuit
Mix together using a flat whisk.
Ingredients: Brownie biscuit
-
85 gbeurre
-
45 gChocolat Sao Thomé d'origine unique Callebaut® (SAOTHOME-E4-U70)
Preparation: Brownie biscuit
Melt at 35°C. Add.
Ingredients: Brownie biscuit
-
20 gfarine
-
5 gPoudre de cacao Callebaut® (CP-E0-776)
Preparation: Brownie biscuit
Sieve and add.
Ingredients: Brownie biscuit
-
20 gcacahuètes salées
-
20 gPâte de noisettes torréfiées pure Callebaut® (PNP-663)
Preparation: Brownie biscuit
Add.
Ingredients: Brownie biscuit
-
45 gblanc d'œuf
-
10 gsucre en poudre
Preparation: Brownie biscuit
Beat until foamy. Add.
Put in a frame. Bake in ventilated oven at 175°C for 25 min.
(open key). Let cool and cut 2.5 cm diameter discs.
Pecan praliné
Ingredients: Pecan praliné
-
500 g35% de crème
Preparation: Pecan praliné
Whip like a chantilly.
Ingredients: Pecan praliné
-
100 gpraliné de noix de pécan
Preparation: Pecan praliné
Add. Put in piping bag.
Poached apple dices
Ingredients: Poached apple dices
-
200 geau
-
40 gSugar
Preparation: Poached apple dices
Make a syrup.
Ingredients: Poached apple dices
-
3 ganis étoilé
Preparation: Poached apple dices
Add.
Ingredients: Poached apple dices
-
300 gcubes de pomme verte
Preparation: Poached apple dices
Poach in syrup. Store in fridge.
Milk chocolate mousse
Ingredients: Milk chocolate mousse
-
100 glait
Preparation: Milk chocolate mousse
Boil in a pan.
Ingredients: Milk chocolate mousse
-
390 gCouverture de chocolat au lait Cacao Barry Pureté Alunga™ 41 % (CHM-Q41ALUN-E1-U68)
Preparation: Milk chocolate mousse
Melt. Add and mix. Let cool until 35°C.
Ingredients: Milk chocolate mousse
-
505 g35% de crème
Preparation: Milk chocolate mousse
Add this to the mixture.
Put in the fridge;
Commentaires