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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500 gWhole egg(s)
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270 gSugar
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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480 gChd-q65hai
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500 gFresh 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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100 gFlour
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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550 gPassion fruit puree
Preparation: Passion fruit compote
Heat to 40°C
Used products: Passion fruit compote
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130 gFine sugar
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12 gNh 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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700 gWhole milk
Preparation: Haiti™ mousse
Boil
Used products: Haiti™ mousse
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175 gEgg yolks
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105 gFine sugar
Preparation: Haiti™ mousse
Add
Cook to 85°C.
Used products: Haiti™ mousse
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700 gChd-q65hai
Preparation: Haiti™ mousse
Pass over
Used products: Haiti™ mousse
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735 gWhipped 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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