Μέτρια

Φτιάχνει: 30 Yield

Color and texture are so critical to appealing desserts, here the color gives a good visual cue to the cherry flavor of the brownie. One of the things I like the most about this brownie is the bling effect that the scarlet shimmers add. These shimmers simply look great!

Color and texture are so critical to appealing desserts, here the color gives a good visual cue to the cherry flavor of the brownie. One of the things I like the most about this brownie is the bling effect that the scarlet shimmers add. These shimmers simply look great!

Διάρκεια ζωής:: 3 Days
Conservation:: Refrigerated

Περιέχει: 4 Συστατικά

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785 g

Callebaut Dark Chocolate - 70-30-38 - 5kg Block
228 g

butter
86 g

water
515 g

sugar
165 g

Dark brown sugar
456 g

eggs
20 g

egg yolks
5 g

Vanilla bean paste
265 g

bread flour
300 g

AP flour (1)
5 g

Fine sea salt
0.95 g

baking powder
283 g

Dried Tart Cherries

Melt chocolate, butter, and water together to 45°C (113°F)
Sift the dry ingredients and set aside
Mix the vanilla into the eggs
Using a whisk, gently stir the sugars into the eggs. Use the least amount of agitation possible to maintain a light flake on the top of the brownie.
Stir a small amount of the egg mixture in the warm chocolate mixture to thicken.
Transfer the chocolate mixture to a stand mixer fitted with a flat paddle. With the mixer on the lowest speed, add the egg mixture in a steady stream until mostly combined. Scrape the bowl with a rubber spatula.
With the mixer on the lowest speed, add all of the dry ingredients in continuous increments until mostly combined. Do the final mixing by hand to avoid over-mixing the eggs.
Finish the batter by folding in the dried cherries
Pour batter into prepared pan (spray/parchment/spray) and bake for approximately 40 minutes at 140°C (284°F).
Cool

Tools

Whisk
Microwave
Parchment paper
Offset spatula
Infrared Thermometer
Bowl (s)
Stand Mixer
Tamis
Rubber Spatula
Half sheet tray
pan spray
Paddle attachment

200 g

heavy cream
185 g

sugar
75 g

glucose
15 g

honey
70 g

butter
250 g

Cacao Barry DARK COUVERTURE - TANZANIE 75% - PISTOLS - 2.5KG BAG
100 g

Boiron Black Cherry Puree
20 g

Kirsch

Heat cream, sugar, glucose, honey, and butter to 50°C (122°F)
Melt chocolate to 45°C (113°F)
Melt puree to 30°C (86°F) and add melted chocolate
Emulsify the cream and chocolate mixtures
Add the Kirsch

Tools

Immersion blender
Microwave
Sauce pot
Rubber Spatula

473 g

heavy cream
70 g

Confectioners Sugar
90 g

Boiron Dark Cherry Puree
6 g

Nielsen Massey Madagascar Bourbon Vanilla Bean Paste

Combine all ingredients in the bowl of a stand mixer
Whip until desired consistency
Transfer to a piping bag with a star tip

Tools

Piping Bag
Stand Mixer
Rubber Spatula
Whisk Attachment
Star Tip

Q.S.

CHD-BS-90266

Portion brownies into 50 mm x 50 mm squares
Dip brownies into Cherry Ganache on the bias
Sprinkle Mona Lisa Dark Décor Curls over the ganache and allow to set
Pipe a rosette of Cherry Chantilly Cream onto the un-dipped half of the brownie
Pit a fresh cherry and divide it into quarters, place a slice on top of the Chantilly