A delicious pastrie made using our delicious fruit puree.
20 x 20 cm tray
90 min.
Brownie
Ingredients
| Ingredient | Amount |
|---|---|
|
Egg yolk |
40g |
|
Sugar |
64g |
|
Egg white |
60g |
|
Sugar |
20g |
|
Dark chocolate coating 62% |
100g |
|
Butter sweet cream |
100g |
|
Wheat flour type 550 |
16g |
Preparation
Beat the egg yolks with the sugar. Beat the egg whites with the sugar. Dissolve the butter and chocolate coating. Add the couverture to the egg yolks and fold everything into the beaten egg whites. Spread into frames and bake at 200°C for approx. 10 minutes.
Crunchy Bottom
Ingredients
| Ingredient | Amount |
|---|---|
|
Eclat d’or |
70g |
|
Dark chocolate coating 60% |
20g |
|
Whole milk chocolate coating 42% |
40g |
|
Pecan praline (70:30) |
60g |
|
Vegetable oil, tasteless |
30g |
Preparation
Melt the couverture and mix with the oil and praliné. Mix in the wafer curd and spread in a frame. Place the brownie on top and chill.
Cacao Fruit Insert
Ingredients
| Ingredient | Amount |
|---|---|
|
Cacao fruit puree DIRA |
300g |
|
Acid powder |
4g |
|
Leaf gelatine (platinum) |
3g |
Preparation
Soak gelatine in cold water (approx. 10 minutes). Dissolve one weight of gelatine in cocoa puree with acid powder. Pour onto brownie and freeze.
Chocolate Mousse
Ingredients
| Ingredient | Amount |
|---|---|
|
Sugar |
28g |
|
Egg yolk, pasteurized |
43g |
|
Dark chocolate coating 62% |
76g |
|
Cream min. 32% fat |
180g |
Preparation
Whip the cream until soft. Separate the sugar with the egg yolk to form a rose and mix with the liquid couverture. Gradually level with cream and work into a homogeneous mousse. Fill the mousse into frames.
Freeze.
Dark Glaze
Ingredients
| Ingredient | Amount |
|---|---|
|
Water |
60g |
|
Sugar |
120g |
|
Glucose 45 BE |
120g |
|
Condensed milk |
60g |
|
Gelatine mix* |
56g |
|
Dark chocolate coating 62% |
120g |
Preparation
Boil water, sugar, glucose at 103°C. Add boiled sugar to condensed milk. Add gelatine mix and couverture and mix. Allow the glaze to cool and pour onto frosted slices.
*Gelatine Mix
Ingredients
| Ingredient | Amount |
|---|---|
|
Water, cold |
48g |
|
Gelatine powder 200 Bloom |
8g |
Preparation
Soak the gelatine in cold water for at least 10 minutes.