Pecan brownie

配方

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 水 40g 糖	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

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