ingrediants
175 g Whole eggs
35 g Fresh egg whites
112 g Caster sugar
112 g Sosa dark muscovado sugar
180 g Liquid concentrate 99% clarified butter
68 g Grissini W Inf. flour 170 BIO
80 g Raw pecan nuts
130 g Valrhona Potenza 125 couverture with dark chocolate concentrate 80%
preparation
Melt the P125 Cuor di Guanaja couverture then add the lukewarm clarified liquid butter at about 45° C.
Whip the mixture of eggs, egg whites and sugars until frothy.
Add the mixture of lukewarm couverture and liquid butter.
Gently add in the sifted flour.
Pour into baking tin. Top with crushed pecans and bake at 160° C for about 15–20 minutes.
details
Store for 4 days +4°C – 30 days at -18°C.
Recommended amount: 35 g per portion.
ingrediants
274 g Whole milk
117 g Elle&Vire Excellence 35% cream
78 g Whole eggs
31 g Caster sugar
202 g Valrhona Komuntu 80% dark chocolate couverture
preparation
Prepare a custard by heating the milk, cream, eggs and sugar to 84° C.
Pour over the partially-melted couverture.
Mix until smooth and glossy.
Pour the custard over the Brownie and allow to solidify.
details
Store for 4 days at +4° C.
Recommended amount: 20 g per portion.
Freezable.
ingrediants
75 g Water
150 g Sosa 40De glucose syrup
100 g Condensed milk
8 g Sosa bovine gelatine
40 g Hydration water
140 g Valrhona Komuntu 80% dark chocolate couverture
preparation
In a saucepan, combine the water, sugar and glucose syrup then bring to 103° C.
Take off the heat then add in the hydrated gelatine with the water and condensed milk.
Combine with the fondant couverture then mix until smooth and shiny.
Store overnight at +4° C.
The next day, heat to 40° C and glaze the dessert.
details
Store for 7 days at +4° C.
Recommended amount: 15 g per portion.
Freezable if vacuum-sealed.
ingrediants
595 g UHT whole milk
5 g Elle&Vire Excellence 35% cream
32 g Milk powder 0% Mg
40 g Caster sugar
48 g Sosa 33De glucose powder
37 g Sosa inverted sugar
2 g Sosa Guar Gum
1 g Sicilia locust bean gum flour
0.5 g Sosa Natur Emul
168 g Valrhona Komuntu 80% dark chocolate couverture
preparation
Add the milk, cream and milk powder to a saucepan.
Heat to 30° C then add the sugars. At 45° C, add the stabiliser mixed with 10% of the sugars in the recipe.
Pasteurise at 85° C.
Pour the hot mixture over the couverture and mix until shiny and glossy.
Cool quickly and allow to rest for at least 6 hours.
Homogenise once more then blast chill in a Pacojet pot or allow to set in a gelato-maker.
details
Store for 4 days at -11° C.
Recommended amount: 15 g per portion.
Assembly and finishing
Once the Brownie is baked and cooled, pour the Valrhona Komuntu 80% custard on top. Blast chill at -18° C.
Heat the mirror icing and pour a thin layer over the Brownie custard assemblage. Blast chill then cut out 2.5 x 12 cm rectangles.
Arrange the assemblage in the centre of the plate, dress with dollops of cream and finish with a quenelle of Komuntu 80% chocolate gelato.
Decorate with caramelised cocoa grue and tempered couverture.