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Saturday, March 21, 2020

With master pastry chef ❇️ @karim.bourgi Sharing is Caring✌️🍫 #letsbakeathome #letsbrownie 📸 @saifdameh PECAN BROWNIE 350 G whole eggs 420 G Light brown sugar 390 G Butter 84% 23 G Cocoa powder 290 G Pecan nuts 210 G Concentrated dark chocolate 80% 92 G Flour type 55 230 G Ivory chocolate 35% Mix the eggs with the brown sugar. Melt the butter and chocolate in the microwave, then stir in the first mixture. Add flour and cocoa powder. Roughly mix the pre-roasted pecans and add them to the mixture. Spread in a frame 40*60cm and sprinkle with chocolate IVORY. Bake at 160°C For 12 minutes. It should be super moist the moment you take it out from the oven. TOFFEE CARAMEL 380 G Cream UHT 35% 5 G Vanilla beans 12 G Cinnamon sticks 40 G Glucose syrup 380 G Sugar 100 G Butter 82% Heat the cream and infuse the vanilla beans and cinnamon sticks. Heat the glucose, add the caster sugar several times and cook to obtain a light caramel. Deglaze the caramel with the butter. Add the hot cream without the vanilla pods and cook at 118 ° C. Immediately Pour the caramel. CHOCOLATE ICING 510 G Dark chocolate 220 G Cocoa butter 70 G chopped almond nibs Roast the almond for 10 minutes at 150oC. Melt the chocolate and the cocoa butter at 40oC then add the cold roasted almond. Use the mixture at 35 degrees Celsius. Assembly Make brownie and pour into a Flexipan with 40 * 60cm. Bake in an oven at 160 ° C for 12 min. Once cooked, cut out two pieces of 24x34 cm and place a piece in a stainless-steel frame, biscuit side plate towards you. Make the caramel and pour it on the brownie, immediately place the second piece of brownie. Refrigerate and cut 6x6 cm squares. Cut these squares in half diagonally in order to get mini-club sandwich. #karimbourgi #letsbakeathome #letsbrownie #chocolate #clubsandwich #sharingiscaring #quarantine #athome #dessert #yummy #stunning #awesome 💥your photo was shared by: @bakelikeapro #bakelikeaproyoutube 👍 votre photo était partagé par #bakelikeapro


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