Recipe components

Brownie biscuit

IngredientsPreparation
  • 30g
    egg yolks
  • 50g
    caster sugar
  • 50g
    brown sugar

Mix together using a flat whisk.

  • 85g
    butter
  • 45g
    Callebaut® Single Origin Sao Thomé Chocolate (SAOTHOME-E4-U70)

Melt at 35°C. Add.

  • 20g
    flour
  • 5g
    Callebaut® cocoa powder (CP-E0-776)

Sieve and add.

  • 20g
    salted peanuts
  • 20g
    Callebaut® Pure Roasted Hazelnut Paste (PNP-663)

Add.

  • 45g
    egg whites
  • 10g
    caster sugar

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

IngredientsPreparation
  • 500g
    35% cream

Whip like a chantilly.

  • 100g
    pecan praliné

Add. Put in piping bag.

Poached apple dices

IngredientsPreparation
  • 200g
    water
  • 40g
    Sugar

Make a syrup.

  • 3g
    star anise

Add.

  • 300g
    green apple cubes

Poach in syrup. Store in fridge.

Milk chocolate mousse

IngredientsPreparation
  • 100g
    milk

Boil in a pan.

  • 390g
    Cacao Barry Milk Chocolate Couverture Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68)

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

  • 505g
    35% cream

Add this to the mixture. 
Put in the fridge;