Chocolate and raspberry
brownie
ingredients :
- 210 g Sugar
- 200 g Soft butter
- 125 g Couverture dark chocolate
- 160 g Eggs
- 90 g Flour
- 25 g Cocoa powder
- 100 g Sicoly® raspberry williamette
- 1 Pinch of salt
- 300 g Couverture dark chocolate 55%
process :
Mix together the sugar and butter and mix with the paddle attachment at high speed until emulsified. Add the melted chocolate a little at a time. Then add the eggs and continue mixing until smooth. Mix together the flour, cocoa powder and salt and then pour into the machine. Mix until combined. Place the mixture in a frame 1 cm high. Spread the raspberries on top and bake at 180°C for 15 minutes.
Suprême
au chocolat et fruits de la passion
ingredients :
- 2.5 g Agar agar
- 1.5 g Gelatine leaf
- 120 g Honey
- 400 g Cream 35%
- 200 g Sicoly® sweetened passion fruit purée
- 300 g Couverture dark chocolate 55%
process :
Heat the agar agar, SICOLY® passion fruit purée, cream and honey until boiling point. Remove from the heat and add the gelatine leaves. Pour the liquid mixture over the chocolate and stir until fully combined.
Mango and passion fruit
mousseline cream
ingredients :
- 275 g Sicoly® sweetened mango purée
- 125 g Sicoly® sweetened passion fruit purée
- 100 g Milk
- 100 g Caster sugar
- 45 g Cornflour
- 90 g Egg yolks
- 240 g Soft butter
process :
Mix the egg yolk with half the sugar and cornstarch. Then mix the remaining sugar with the milk and SICOLY® fruit purées and heat until boiling point. Pour the purée mixture over the egg yolk mixture and stir. Cook again until boiling point. Remove from the heat and leave to cool. Place the mixture in a Kitchen Aid bowl and pour in the softened butter. Whip until a smooth mixture is obtained.
Other ingredients
Orange rectangular chocolate decorations to place on the sides of the log - Orange cocoa butter spray.
Finishing
Once the brownie baked and cooled, pour the chocolate and passion fruit “supreme” on the top to a thickness of 0.3 cm and leave to set. Pipe the mousseline cream on top of the supreme and then spray with orange cocoa butter spray. Decorate the sides with the chocolate decorations.