Pecan brownie

Brownie biscuit

Zutaten Zubereitung
  • 30g
    Eigelb
  • 50g
    Streuzucker
  • 50g
    brauner Zucker

Mix together using a flat whisk.

  • 85g
    Butter
  • 45g
    Callebaut® Single Origin Sao Thomé Schokolade (SAOTHOME-E4-U70)

Melt at 35°C. Add.

  • 20g
    Mehl
  • 5g
    Callebaut® Kakaopulver (CP-E0-776)

Sieve and add.

  • 20g
    gesalzene Erdnüsse
  • 20g
    Callebaut® Pure geröstete Haselnusspaste (PNP-663)

Add.

  • 45g
    Eiweiß
  • 10g
    Streuzucker

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

Zutaten Zubereitung
  • 500g
    35 % Sahne

Whip like a chantilly.

  • 100g
    Pekannuss-Praliné

Add. Put in piping bag.

Poached apple dices

Zutaten Zubereitung
  • 200g
    Wasser
  • 40g
    Zucker

Make a syrup.

  • 3g
    Sternanis

Add.

  • 300g
    grüne Apfelwürfel

Poach in syrup. Store in fridge.

Milk chocolate mousse

Zutaten Zubereitung
  • 100g
    Milch

Boil in a pan.

  • 390g
    Kakao-Barry-Milchschokoladenkuvertüre Pureté Alunga™ 41 % (CHM-Q41ALUN-E1-U68)

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

  • 505g
    35 % Sahne

Add this to the mixture. 
Put in the fridge;

Used products