Brownie

Gecreëerd door

  • Joeri Vandekerkhove - Chef Patisserie bij Boîte Moustache en Oud Walle – Kortrijk, België

Receptcomponenten

Gebruikte Callebautproducten

Chocolate sablé

IngrediëntenBereiding
  • 240g
    boter
  • 120g
    glazuursuiker

Soften the butter and mix with the sugar.

  • 2stuk(ken)
    eieren

Add and mix in.

  • 50g
    amandelpoeder

Add and mix in.

Add and mix in.

Leave to rest overnight.

Roll out to 4 mm thickness

Cut pieces of 8 cm / 4.5 cm

Bake for 12 minutes at 170°C on a Silpain.v

Brownie

IngrediëntenBereiding

Mix and melt.

  • 3stuk(ken)
    eierdooiers
  • 150g
    bruine suiker

Beat the egg yolks with the sugar at high speed.

Then fold in the chocolate-butter-mixture.

Mix the cocoa nibs with the flour and fold into the previous mixture.

  • 3stuk(ken)
    eiwit

Whisk the egg whites and fold into the previous mixture.

Pour onto a baking tray with parchment paper and bake for 20 minutes at 175°C.

Exotic creme

IngrediëntenBereiding
  • 75g
    passievruchtenpuree
  • 20g
    bananenpuree
  • 1stuk(ken)
    vanilleboon
  • 5g
    citroensap

Mix and heat.

  • 85g
    suiker
  • 135g
    eieren

Mix eggs and sugar.

Then mix with the previous and heat to 85°C to create an anglaise.

Sieve and mix.

Leave to cool to ±35°C.

  • 150g
    boter
  • 15g
    gelatinemassa

Mix into the previous mixture.

Pour onto silicon mats and freeze.

Kokosmousse

IngrediëntenBereiding
  • 7g
    gelatinepoeder
  • 42g
    water

Soak the gelatine in the water.

  • 375g
    kokosnootpuree
  • 42g
    kokosnootmelk

Mix and heat to 35°C.

  • 124g
    suiker
  • 35g
    water

Mix and boil to 112° and beat at high speed into Italian meringue.

Melt the gelatine mass and mix into the puree.

  • 53g
    eiwit

Whisk until stiff and mix into the puree mixture.

  • 370g
    room

Whisk and fold into the previous mixture.

Chocolate sponge

IngrediëntenBereiding

Mix everything in the blender.

Press through a fine sieve.

Transfer into a siphon bottle and charge with 3 chargers.

Leave to rest overnight.

Pipe a bit of the sponge into a recipient and cook in the microwave at full power until done. Tear off small pieces.

Mango cubes

IngrediëntenBereiding
  • 210g
    passievruchtenpuree
  • 500g
    mangopuree
  • 200g
    Boiron kalamansipuree
  • 100g
    amandelmelk
  • 200g
    siroop
  • 15g
    agar
  • 1stuk(ken)
    citroengras

Mix everything together (except for the agar agar) and bring to the boil.

Only mix in the agar agar when the mixture starts to boil and briefly leave to boil through.

Pour into a recipient and leave to set in the fridge.

After it’s set: cut into small cube shapes.

Finishing and presentation

Cut the brownie in pieces of the same size. Pipe a layer of exotic creme onto each brownie. Continue with a layer of coconut mousse. Finish the sides with slabs of sablé. Finish with mango cubes and chocolate sponge.