Medium
Makes: 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!Color and texture are so critical to appealing desserts, here the color gives a good visual cue to the cherry flavor of ...
- Shelf life:
- 3 Days
- Conservation:
- Refrigerated
Containing: 4 Components
Dark Chocolate Cherry Brownie
Ingredients: Dark Chocolate Cherry Brownie
-
228 gbutter
-
86 gwater
-
515 gsugar
-
165 gDark brown sugar
-
456 geggs
-
20 gegg yolks
-
5 gVanilla bean paste
-
265 gbread flour
-
300 gAP flour (1)
-
5 gFine sea salt
-
0.95 gbaking powder
-
283 gDried Tart Cherries
Preparation: Dark Chocolate Cherry Brownie
- 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
Cherry Ganache
Ingredients: Cherry Ganache
-
200 gheavy cream
-
185 gsugar
-
75 gglucose
-
15 ghoney
-
70 gbutter
-
100 gBoiron Black Cherry Puree
-
20 gKirsch
Preparation: Cherry Ganache
- 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
Cherry Chantilly Cream
Ingredients: Cherry Chantilly Cream
-
473 gheavy cream
-
70 gConfectioners Sugar
-
90 gBoiron Dark Cherry Puree
-
6 gNielsen Massey Madagascar Bourbon Vanilla Bean Paste
Preparation: Cherry Chantilly Cream
- 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
Assembly
Ingredients: Assembly
Preparation: Assembly
- 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
Tools
- Knife
- Bowl (s)
- Cutting board
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