Pecan brownie

Brownie biscuit

ingredienti preparazione
  • 30g
    tuorli d'uovo
  • 50g
    zucchero semolato
  • 50g
    zucchero di canna

Mix together using a flat whisk.

  • 85g
    burro
  • 45g
    Callebaut® Cioccolato Monorigine Sao Thomé (SAOTHOME-E4-U70)

Melt at 35°C. Add.

  • 20g
    farina
  • 5g
    Cacao in polvere Callebaut® (CP-E0-776)

Sieve and add.

  • 20g
    arachidi salate
  • 20g
    Pasta di nocciole tostate pure Callebaut® (PNP-663)

Add.

  • 45g
    albume d'uovo
  • 10g
    zucchero semolato

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

ingredienti preparazione
  • 500g
    Crema al 35%.

Whip like a chantilly.

  • 100g
    praliné di noci pecan

Add. Put in piping bag.

Poached apple dices

ingredienti preparazione
  • 200g
    acqua
  • 40g
    zucchero

Make a syrup.

  • 3g
    anice stellato

Add.

  • 300g
    cubetti di mela verde

Poach in syrup. Store in fridge.

Milk chocolate mousse

ingredienti preparazione
  • 100g
    latte

Boil in a pan.

  • 390g
    Cacao Barry Copertura di cioccolato al latte Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68)

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

  • 505g
    Crema al 35%.

Add this to the mixture. 
Put in the fridge;

Used products