Ingredients

Brownie Batter

  • X-Press Cakey Brownie Mix 1000g
  • Hot Water 250g
  • Belcolade Dark Ebony 96% 100g
  • Pecan nuts - chopped 150g
  • Lemon Zest 10g

White Chocolate Chantilly

  • Heavy Cream 625g
  • Vanilla pod - cut in half 1 pod
  • Belcolade Blanc Selection 28% 235g
  • Gelatin Sheets (gold) 7g

Directions

Brownie Batter

  1. Add 125g of water to X-Press Cakey Brownie Mix while mixing. 
  2. Mix for 1 minute on low, scrape, add remaining water (125g) and mix for 2 minutes on low.
  3. Melt Belcolade Ebony and incorporate with pecan nuts and lemon zest. 
  4. Deposit into silicon eclair molds and bake at 350°F for 24 minutes or until baked through. 

White Chocolate Chantilly

  1. Soak gelatin sheets in ice cold water for 10 minutes. 
  2. Warm heavy cream with vanilla pod - let infuse for 10 minutes. 
  3. Scrape seeds out of pod and remove pod.
  4. Reheat cream and pour over chocolate. 
  5. Mix to combine. 
  6. Add soft gelatin sheets. 
  7. Blend all to a homogeneous ganache. 
  8. Let set refrigerated overnight. 
  9. Whip up before use. 

Assembly

  1. Let cool down completely and freeze before unmolding. 
  2. Pipe chocolate chantilly on top and decorate. 

 

Formulation courtesy of Puratos