Pecan brownie

等级:: 容易

30 g

蛋黄
50 g

砂糖
50 g

红糖

Mix together using a flat whisk.

85 g

黄油
45 g

Callebaut®单一原产地圣多美巧克力 (SAOTHOME-E4-U70)

Melt at 35°C. Add.

20 g

面粉
5 g

Callebaut® 可可粉 (CP-E0-776)

Sieve and add.

20 g

咸花生
20 g

Callebaut® 纯烤榛子酱 (PNP-663)

Add.

45 g

蛋白
10 g

砂糖

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.

500 g

35%奶油

Whip like a chantilly.

100 g

山核桃果酱

Add. Put in piping bag.

200 g

水
40 g

糖

Make a syrup.

3 g

八角

Add.

300 g

青苹果块

Poach in syrup. Store in fridge.

100 g

牛奶

Boil in a pan.

390 g

可可百利牛奶巧克力 Couverture Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68)

Melt. Add and mix. Let cool until 35°C.

505 g

35%奶油

Add this to the mixture.
Put in the fridge;