brownie:
160 g butter
160 g flour (1 cup + 2 tbsp)
1/3 tsp salt
1 tsp baking powder
240 g dark chocolate
3 eggs
260 g sugar (1 cup + 4 tbsp sugar)
50 g hazelnuts (finely chopped)
rectangular shape 20 by 30
all products at room temperature
chocolate cream:
200 ml of milk
300 ml cream 38%
90 g yolks (5 small eggs)
30 g sugar (2 tablespoons with a slide)
300 g dark chocolate
Cooking Brownish:
The oven is heated to 180 degrees.
in the bowl of the mixer, beat the eggs with sugar to a fluffy, light mass for 5 minutes.
Melt chocolate in a water bath or in a microwave.
Add butter and stir until smooth.
Sift the flour into the bowl, add salt, nuts and baking powder, stir.
Carefully introduce the chocolate into the egg mixture, combine together.
Add flour and mix until smooth.
Form cover with baking paper.
Pour the mass, distribute the form.
We bake at a temperature of 180 degrees for 15 minutes, reduce the temperature
to 150 degrees and bake another 10 minutes.
Cool it down.
Cooking Chocolate Creme:
in a skillet, bring milk and cream to boil.
In a bowl, beat the yolks with sugar.
Add hot milk to the yolks and stir to keep the yolks from curdling.
Return the stewpan to the fire and boil until light thickening (temperature
mass should be 80 degrees).
Remove from heat, fray through a sieve.
Melt the chocolate and combine with the egg mass, beat with a blender until
smooth cream.
Cover with cling film and refrigerate to cool cream slightly.
and was easy to use.
Assembly:
Pastry bag with a round nozzle (1 cm in diameter) filled with cream.
Brownie put on a dish, squeeze the top of the cream, filling the entire area.
Put in the fridge to cool.
Before serving, cut into squares, you can decorate with slices of frozen raspberries.
source of inspiration: magazine "בופה"
The article is based on materials .
Comments
Post a Comment