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Step up your brownie game with this exquisite modern version. Pairing the mellow cocoa flavor of the brownie with a pecan-orange caramel and Gold Chocolate whipped ganache creates an incredible flavor and texture experience. This is a brownie worthy of silverware!Step up your brownie game with this exquisite modern version. Pairing the mellow cocoa flavor of the brownie with a pecan-orange caramel and Gold Chocolate whipped ganache creates an incredible flavor and texture experience. This is a brownie worthy of silverware!Step up your brownie game with this exquisite modern version. Pairing the mellow cocoa flavor of the brownie with a peca...
- Shelf life:
- 3 days
- Conservation:
- Refrigeration at 4°C
Containing: 12 Components
Croustillant
Ingredients: Croustillant
-
50 gButter softened
-
61 glight brown sugar
-
61 gAll purpose flour
Preparation: Croustillant
- In a tabletop mixer equipped with a paddle attachment, mix together the butter, brown sugar, and flour at medium speed to reach a texture that holds well together.
- Place the croustillant on a Silpat and flatten it slightly. Add a second Silpat on top and roll with a rolling pin to a thickness of 1 mm (0.04”).
- Place on a metal tray and put it in a freezer until cold, about 30 minutes.
- Once cold, place the croustillant on a metal tray lined with parchment paper and cut squares of 3 cm x 3 cm (0.4” x 0.4”) using a knife.
- Place the croustillant back in the freezer for about 5 minutes to let the squares to set.
Tools
- Knife
- Scraper
- Bowl(s)
- Parchment paper
- Ruler (s)
- Rolling pin
- Metal Tray (s)
- Silpat (s)
- Tabletop mixer, mixing bowl and a paddle attachment
- Spatula(s)
CHOUX PASTRY
Tools
- Cooktop
- Saucepan
- Thermometer
- Scissors
- Bowl(s)
- Parchment paper
- Small offset spatula
- Silpain
- Metal Tray (s)
- Tabletop mixer, mixing bowl and a paddle attachment
- Piping bag & 8 mm (0.3”) tip
- Spatula(s)
BROWNIE BASE
Tools
- Whisk
- Microwave
- Piping Bag
- Scissors
- Bowl(s)
- Parchment paper
- Mixing bowl (s)
- Silpain
- Metal Tray (s)
- Demarle Mold FP 1331 - Puck - ø 45/66 mm
- Spatula(s)
DIPPING GLAÇAGE
Tools
- Knife
- Microwave
- Bowl(s)
- Mixing bowl (s)
- Small offset spatula
- Spatula(s)
CARAMEL PECAN
Tools
- Cooktop
- Whisk
- Immersion blender
- Scissors
- Bowl(s)
- Mixing bowl (s)
- Saucepans
- Thermomix® or food processor
- Piping bag 6 mm (0.2”) round tip
- Spatula(s)
MILK CHOCOLATE GLAÇAGE
Tools
- Cooktop
- Saucepan
- Whisk
- Tall recipient
- Thermometer
- Immersion blender
- Bowl(s)
- Plastic film
- Spoon
- Spatula(s)
WHIPPED GANACHE
Tools
- Metal Tray
- Knife
- Immersion blender
- Microwave
- Piping Bag
- Scissors
- Scraper
- Bowl(s)
- Offset spatula
- Mixing bowl (s)
- Plastic film
- Demi-sphere mold 1489
- Tabletop mixer, mixing bowl and a whisk
MILK CHOCOLATE MOUSSE
Tools
- Metal Tray
- Whisk
- Tall recipient
- Thermometer
- Microwave
- Piping Bag
- Scissors
- Bowl(s)
- Offset spatula
- Gloves
- Mixing bowl (s)
- Demi sphere mold ( 6 cm (2.4”)diameter)
- Spatula(s)
CHOCOLATE DECORATIONS
Tools
- Metal Tray
- Knife
- Scraper
- Parchment paper
- Offset spatula
- Mixing bowl (s)
- Plastic film
- Guitar cutter
- Guitar sheets
- Tube
- Exacto knife
CHOCOLATE DISCS
Tools
- Bowl(s)
- Parchment paper
- Guitar sheets
- Small offset spatula
- Tube
- Ring Cutter 4.6 cm (1.8")
- Metal Tray (s)
CHOCOLATE STAMPS
Tools
- Stamp (s)
- Scissors
- Guitar sheets
- Metal Tray (s)
- Paper cone
- Cooling spray
ASSEMBLY
Tools
- Metal Tray
- Thermometer
- Immersion blender
- Microwave
- Offset spatula
- Gloves
- Rack
- Small offset spatula
- Paper cone
- Cooling spray
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