Haïti desserts

Haïti desserts

Level:
Medium
Makes:
Recipe for three ø16cm desserts

Haiti™ Brownies for a 40 x 60 cm frame

Used products: Haiti™ Brownies for a 40 x 60 cm frame

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

Preparation: Haiti™ Brownies for a 40 x 60 cm frame

Whisk

Used products: Haiti™ Brownies for a 40 x 60 cm frame

  • 480 g
    CHD-Q65HAI
  • 500 g
    fresh butter

Preparation: Haiti™ Brownies for a 40 x 60 cm frame

Melt together to 45°C

Combine the two together.

Used products: Haiti™ Brownies for a 40 x 60 cm frame

  • 100 g
    flour

Preparation: Haiti™ Brownies for a 40 x 60 cm frame

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

Used products: Passion fruit compote

  • 550 g
    passion fruit puree

Preparation: Passion fruit compote

Heat to 40°C

Used products: Passion fruit compote

  • 130 g
    fine sugar
  • 12 g
    NH pectin

Preparation: Passion fruit compote

Add

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

Haiti™ mousse

Used products: Haiti™ mousse

  • 700 g
    whole milk

Preparation: Haiti™ mousse

Boil

Used products: Haiti™ mousse

  • 175 g
    egg yolks
  • 105 g
    fine sugar

Preparation: Haiti™ mousse

Add 

Cook  to 85°C.

Used products: Haiti™ mousse

  • 700 g
    CHD-Q65HAI

Preparation: Haiti™ mousse

Pass over

Used products: Haiti™ mousse

  • 735 g
    whipped cream 35%

Preparation: Haiti™ mousse

At 35°C add

Finishing

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