Haïti desserts

Used Cacao Barry products
Entremets Creations

Haïti desserts

Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 2
Dosage
Recipe for three ø16cm desserts
Used Cacao Barry products
Recipe components

Haiti™ Brownies for a 40 x 60 cm frame

IngredientsPreparation
  • 500g
    whole egg(s)
  • 270g
    sugar

Whisk

  • 480g
    Haïti
  • 500g
    fresh butter

Melt together to 45°C

Combine the two together.

  • 100g
    flour

Add 

Cook at 150 c for 15/29 min.
Cut 3 14 cm discs. 
Spread 140 g of Pralin Feuilletine™ on each brownies

Passion fruit compote

IngredientsPreparation
  • 550g
    passion fruit puree

Heat to 40°C

  • 130g
    fine sugar
  • 12g
    NH pectin

Add

Heat to 100°C, pour into a ø16cm insert mould, 190g per mould.
Freeze.

Haiti™ mousse

IngredientsPreparation
  • 700g
    whole milk

Boil

  • 175g
    egg yolks
  • 105g
    fine sugar

Add 

Cook  to 85°C.

  • 700g
    Haïti

Pass over

  • 735g
    whipped cream 35%

At 35°C add

Finishing

Use Barry Glace fondant at 45°C, spray your desserts to create a velvet smooth finish.