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recipe

Brownie Tartlet

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Brownie Tartlet

Recipe in 4 steps

Brownie

1
Eggs 160g 18.0 %
Sugar 200g 22.5 %
Melted butter 200g 22.5 %
Dark chocolate TANNEA 70% 100g 11.2 %
Melted pure paste 25g 2.8 %
Flour 100g 11.2 %
Pecan nuts 100g 11.2 %
Total 885g 100%

Combine the eggs and the sugar without emulsifying.

Add the butter, TANNEA® 70% dark couverture and the pure paste, then add the flour.

Add the pecan nuts.

Vanilla shortcrust pastry

2
Butter 200g 39.8 %
Egg yolks 20g 3.9 %
Flour 230g 45.8 %
Sugar 50g 9.9 %
Salt 1g 0.1 %
Vanilla pod 1g 0.1 %
Total 502g 100%

Soften the butter in the food processor.

Add the egg yolks.

Then add the flour, sugar, salt and the vanilla.

Cream

3
Milk 500g 24.8 %
Cream 500g 24.8 %
Egg yolks 180g 8.9 %
Sugar 180g 8.9 %
Dark chocolate ALTAPAZ 73% 650g 32.3 %
Total 2010g 100%

Chocolate crumble

4
Butter 315g 26.4 %
Icing sugar 150g 12.5 %
Caster sugar 150g 12.5 %
Ground almonds 190g 15.9 %
Flour 190g 15.9 %
COCOA POWDER 22/24% 190g 15.9 %
Salt 6g 0.5 %
Total 1191g 100%

Soften the butter in the food processor.

Add the remaining ingredients.

Bake at 160°C for 7 minutes.

Chef's word

Julien Dugourd