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
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1.1 lbwhole egg(s)
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9.5 ozsugar
Preparation: Haiti™ Brownies for a 40 x 60 cm frame
Whisk
Used products: Haiti™ Brownies for a 40 x 60 cm frame
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1.1 lbCHD-Q65HAI
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1.1 lbfresh 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
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3.5 ozflour
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
Cut 3 14 cm discs.
Spread 140 g of Pralin Feuilletine™ on each brownies
Passion fruit compote
Used products: Passion fruit compote
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1.2 lbpassion fruit puree
Preparation: Passion fruit compote
Heat to 40°C
Used products: Passion fruit compote
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4.6 ozfine sugar
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0.4 ozNH 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
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1.5 lbwhole milk
Preparation: Haiti™ mousse
Boil
Used products: Haiti™ mousse
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6.2 ozegg yolks
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3.7 ozfine sugar
Preparation: Haiti™ mousse
Add
Cook to 85°C.
Used products: Haiti™ mousse
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1.5 lbCHD-Q65HAI
Preparation: Haiti™ mousse
Pass over
Used products: Haiti™ mousse
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1.6 lbwhipped 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.
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