Haïti desserts

Recipe

Created by

Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

ingredients	preparation
500g whole egg(s) 270g sugar	Whisk
480g CHD-Q65HAI 500g fresh butter	Melt together to 45°C
Combine the two together.
100g flour	Add
Cook at 150 c for 15/29 min. Cut 3 14 cm discs. Spread 140 g of Pralin Feuilletine™ on each brownies

ingredients	preparation
550g passion fruit puree	Heat to 40°C
130g fine sugar 12g NH pectin	Add
Heat to 100°C, pour into a ø16cm insert mould, 190g per mould. Freeze.

Use Barry Glace fondant at 45°C, spray your desserts to create a velvet smooth finish.