Pecan brownie

Brownie biscuit

ingredientes preparo
  • 30g
    gemas de ovo
  • 50g
    açúcar refinado
  • 50g
    açúcar mascavado

Mix together using a flat whisk.

  • 85g
    manteiga
  • 45g
    Chocolate São Thomé de origem única Callebaut® (SAOTHOME-E4-U70)

Melt at 35°C. Add.

  • 20g
    farinha
  • 5g
    Cacau em pó Callebaut® (CP-E0-776)

Sieve and add.

  • 20g
    amendoins salgados
  • 20g
    Pasta Pura de Avelã Torrada Callebaut® (PNP-663)

Add.

  • 45g
    claras de ovo
  • 10g
    açúcar refinado

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

ingredientes preparo
  • 500g
    35% creme

Whip like a chantilly.

  • 100g
    praliné de nozes

Add. Put in piping bag.

Poached apple dices

ingredientes preparo
  • 200g
    água
  • 40g
    açúcar

Make a syrup.

  • 3g
    anis estrelado

Add.

  • 300g
    cubos de maçã verde

Poach in syrup. Store in fridge.

Milk chocolate mousse

ingredientes preparo
  • 100g
    leite

Boil in a pan.

  • 390g
    Cobertura de Chocolate ao Leite Cacau Barry Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68)

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

  • 505g
    35% creme

Add this to the mixture. 
Put in the fridge;

Used products