Pecan brownie

Recipe

Brownie biscuit

ingredients	preparation
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

ingredients	preparation
500g 35% cream	Whip like a chantilly.
100g pecan praliné	Add. Put in piping bag.

Poached apple dices

ingredients	preparation
200g water 40g Sugar	Make a syrup.
3g star anise	Add.
300g green apple cubes	Poach in syrup. Store in fridge.

Milk chocolate mousse

ingredients	preparation
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;

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