Pecan brownie

Receita

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

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