Pecan brownie

Brownie biscuit

配料 配料
  • 30g
    蛋黄
  • 50g
    砂糖
  • 50g
    红糖

Mix together using a flat whisk.

  • 85g
    黄油
  • 45g
    Callebaut®单一原产地圣多美巧克力 (SAOTHOME-E4-U70)

Melt at 35°C. Add.

  • 20g
    面粉
  • 5g
    Callebaut® 可可粉 (CP-E0-776)

Sieve and add.

  • 20g
    咸花生
  • 20g
    Callebaut® 纯烤榛子酱 (PNP-663)

Add.

  • 45g
    蛋白
  • 10g
    砂糖

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

配料 配料
  • 500g
    35%奶油

Whip like a chantilly.

  • 100g
    山核桃果酱

Add. Put in piping bag.

Poached apple dices

配料 配料
  • 200g
  • 40g

Make a syrup.

  • 3g
    八角

Add.

  • 300g
    青苹果块

Poach in syrup. Store in fridge.

Milk chocolate mousse

配料 配料
  • 100g
    牛奶

Boil in a pan.

  • 390g
    可可百利牛奶巧克力 Couverture Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68)

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

  • 505g
    35%奶油

Add this to the mixture. 
Put in the fridge;

Used products