Pecan brownie

Ricetta

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

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