Brownie biscuit

配料: Brownie biscuit

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

准备工作: Brownie biscuit

Mix together using a flat whisk.

配料: Brownie biscuit

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

准备工作: Brownie biscuit

Melt at 35°C. Add.

配料: Brownie biscuit

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

准备工作: Brownie biscuit

Sieve and add.

配料: Brownie biscuit

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

准备工作: Brownie biscuit

Add.

配料: Brownie biscuit

  • 45 g
    蛋白
  • 10 g
    砂糖

准备工作: Brownie biscuit

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: Pecan praliné

  • 500 g
    35%奶油

准备工作: Pecan praliné

Whip like a chantilly.

配料: Pecan praliné

  • 100 g
    山核桃果酱

准备工作: Pecan praliné

Add. Put in piping bag.

Poached apple dices

配料: Poached apple dices

  • 200 g
  • 40 g

准备工作: Poached apple dices

Make a syrup.

配料: Poached apple dices

  • 3 g
    八角

准备工作: Poached apple dices

Add.

配料: Poached apple dices

  • 300 g
    青苹果块

准备工作: Poached apple dices

Poach in syrup. Store in fridge.

Milk chocolate mousse

配料: Milk chocolate mousse

  • 100 g
    牛奶

准备工作: Milk chocolate mousse

Boil in a pan.

配料: Milk chocolate mousse

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

准备工作: Milk chocolate mousse

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

配料: Milk chocolate mousse

  • 505 g
    35%奶油

准备工作: Milk chocolate mousse

Add this to the mixture. 
Put in the fridge;

Used products

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