Pecan brownie

Rezept

Brownie biscuit

Zutaten	Zubereitung
30g Eigelb 50g Streuzucker 50g brauner Zucker	Mix together using a flat whisk.
85g Butter 45g Callebaut® Single Origin Sao Thomé Schokolade (SAOTHOME-E4-U70)	Melt at 35°C. Add.
20g Mehl 5g Callebaut® Kakaopulver (CP-E0-776)	Sieve and add.
20g gesalzene Erdnüsse 20g Callebaut® Pure geröstete Haselnusspaste (PNP-663)	Add.
45g Eiweiß 10g Streuzucker	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

Zutaten	Zubereitung
500g 35 % Sahne	Whip like a chantilly.
100g Pekannuss-Praliné	Add. Put in piping bag.

Poached apple dices

Zutaten	Zubereitung
200g Wasser 40g Zucker	Make a syrup.
3g Sternanis	Add.
300g grüne Apfelwürfel	Poach in syrup. Store in fridge.

Milk chocolate mousse

Zutaten	Zubereitung
100g Milch	Boil in a pan.
390g Kakao-Barry-Milchschokoladenkuvertüre Pureté Alunga™ 41 % (CHM-Q41ALUN-E1-U68)	Melt. Add and mix. Let cool until 35°C.
505g 35 % Sahne	Add this to the mixture. Put in the fridge;

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