Brownie with crème fraîche and red fruit
Recipe by Jurgen Koens - Pastryclub
Ingredients
Brownie mix
185 g dark chocolate 75% cacao
75 g crème fraîche
135 g butter
2 g salt
120 g egg
200 g sugar
25 g honey
80 g plain flour
75 g almond flour
3 g lime zest
15 g butter
Airy crème fraîche with vanilla
1 vanilla pod
450 g crème fraîche Normandy
80 g icing sugar
2 g lemon zest, finely chopped
Dark and white chocolate shards
100 g dark chocolate 75% (Tanzania)
100 g white chocolate (Blanc Satin)
Preparation
Brownie mix
Place the chocolate, crème fraîche, butter and salt together in a bowl.
Melt it au bain-marie or heat in the microwave to 40˚C.
Mix the egg, sugar and honey until smooth.
Add the chocolate mix and stir quickly.
Sieve the flour together with the almond flour and add the lime zest.
Mix this with the other ingredients.
Grease three cake rings (ø 14 cm) with butter.
Divide the mix between the rings and bake for 17 minutes at 190˚C.
Allow to fully cool and set in the rings. Remove the rings.
Airy crème fraîche with vanilla
Halve the vanilla pod lengthwise and scrape out the seeds.
Mix the seeds with the other ingredients.
Beat it in the food mixer until light and firm.
Place a Saint-Honoré nozzle on a piping bag and fill it with the crème fraîche.
Pipe nice waves by placing the nozzle on the brownie and pulling it away while piping.
Cool in the refrigerator immediately after piping.
Dark and white chocolate shards
Melt the chocolate au bain-marie to a maximum of 30˚C.
Pour the melted chocolate onto one sheet of greaseproof paper and place the other sheet on top.
Roll out the chocolate thinly between the two sheets using a rolling pin.
Place the chocolate between two baking trays to avoid bending (the thinner the chocolate, the faster it bends when it hardens).
Remove the chocolate from between the sheets and break it into pieces.
Construction
- Mixed red fruit from Prestige
- Pistachio
- Icing sugar
Cut the brownie into 15 x 15 cm pieces.
Pipe dollops of airy crème fraîche on top.
Finish with mixed red fruit from Prestige.
Break the chocolate and stick the shards in the brownie.
Sprinkle with chopped pistachio and icing sugar.
