Crispy Brownie Slices with Coffee
Ingredients
Part Mousse
Part Preparo
Part Nozes Caramelizada
Process
01. Place refined sugar and water in a pan and heat until a light caramel is obtained. Remove from heat.
02. Add the chopped nuts and stir until it becomes whitish.
03. Return to heat and stir until the sugar caramelizes.
04. Spread over a greased uniform surface with margarine or oil. Cool. Set aside.
PREPARATION
01. Place Zeelandia Brownie and corn oil in the mixer.
02. Mix on low speed (speed 1) for approximately 1 minute. Use a paddle mixer.
03. Add the eggs and beat on medium speed (speed 2) for approximately 3 minutes.
04. Add part of the caramelized nuts (120 g) and mix on low speed (speed 1) for approximately 1 minute.
05. Pour the batter into a rectangular mold / baking tray (44 x 32 x 4.5 cm) previously greased.
06. Bake at 180ºC for approximately 30 minutes in a deck oven on a French bread baking sheet.
07. Cool. Unmold.
TIP
- Alternative baking:
* Turbo Oven: 150°C for approximately 25 minutes.
01. Hydrate the unflavored and colorless gelatin with part of the water (60 ml). Set aside for approximately 5 minutes.
02. Dissolve the instant coffee with the remaining water (20 ml). Set aside.
03. Heat the Chocolatier ChocoNut in a water bath or microwave.
04. Add the Chantilly to the Chocolatier ChocoNut in 3 stages and mix. Set aside.
05. Dissolve the reserved hydrated gelatin in a water bath or microwave.
06. Add the gelatin and the dissolved instant coffee to the reserved mousse and mix until homogeneous.
07. Spread the mousse over the reserved brownie.
08. Place in the freezer for approximately 30 minutes or until firm.
09. Cut into 6 x 6 cm slices and decorate as desired with the remaining reserved caramelized nuts.
Yield
35 Units of 82 g
Equipment
Oven , Mixer , Stove , Freezer , Spatula , Spoon , Pan , Paddle Mixer , Scale , French Bread Baking Sheet , Knife , Container , Microwave , Rectangular Mold
Suggested shelf life
96
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 192 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 14 | % VD (*) |
| Aç adicionados (g) | 14 | % VD (*) |
| Proteínas (g) | 2.5 | % VD (*) |
| Gorduras totais (g) | 10 | % VD (*) |
| Gorduras saturadas (g) | 3.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 47 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Crispy Brownie Slices with Coffee
Ingredients
Part Mousse
Part Nozes Caramelizada
How to make it
CARAMELIZED NUTS
01. Place refined sugar and water in a pan and heat until a light caramel is obtained. Remove from heat.
02. Add the chopped nuts and stir until it becomes whitish.
03. Return to heat and stir until the sugar caramelizes.
04. Spread over a greased uniform surface with margarine or oil. Cool. Set aside.
PREPARATION
01. Place Zeelandia Brownie and corn oil in the mixer.
02. Mix on low speed (speed 1) for approximately 1 minute. Use a paddle mixer.
03. Add the eggs and beat on medium speed (speed 2) for approximately 3 minutes.
04. Add part of the caramelized nuts (120 g) and mix on low speed (speed 1) for approximately 1 minute.
05. Pour the batter into a rectangular mold / baking tray (44 x 32 x 4.5 cm) previously greased.
06. Bake at 180ºC for approximately 30 minutes in a deck oven on a French bread baking sheet.
07. Cool. Unmold.
TIP
- Alternative baking:
* Turbo Oven: 150°C for approximately 25 minutes.
01. Hydrate the unflavored and colorless gelatin with part of the water (60 ml). Set aside for approximately 5 minutes.
02. Dissolve the instant coffee with the remaining water (20 ml). Set aside.
03. Heat the Chocolatier ChocoNut in a water bath or microwave.
04. Add the Chantilly to the Chocolatier ChocoNut in 3 stages and mix. Set aside.
05. Dissolve the reserved hydrated gelatin in a water bath or microwave.
06. Add the gelatin and the dissolved instant coffee to the reserved mousse and mix until homogeneous.
07. Spread the mousse over the reserved brownie.
08. Place in the freezer for approximately 30 minutes or until firm.
09. Cut into 6 x 6 cm slices and decorate as desired with the remaining reserved caramelized nuts.
Tips
Yield
35 Units of 82 g
Equipment
Oven , Mixer , Stove , Freezer , Spatula , Spoon , Pan , Paddle Mixer , Scale , French Bread Baking Sheet , Knife , Container , Microwave , Rectangular Mold
Suggested shelf life
96 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 192 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 14 | % VD (*) |
| Aç adicionados (g) | 14 | % VD (*) |
| Proteínas (g) | 2.5 | % VD (*) |
| Gorduras totais (g) | 10 | % VD (*) |
| Gorduras saturadas (g) | 3.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 47 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.