Ingredients
Almond Brownie
200 g / 7.1 oz Almond powder, toasted
160 g / 5.7 oz Butter, unsalted, soft
130 g / 4.6 oz Granulated sugar
140 g / 5.0 oz Trimoline (inverted sugar)
440 g / 15.7 oz Praline Paste
150 g / 5.4 oz Whole eggs
40 g / 1.4 oz Cocoa Powder
20 g / 0.7 oz Corn starch
2 ea / Vanilla Bean
80 g / 2.9 oz Almond slivers, toasted
Pâte à bombe mixture
100 g / 3.6 oz Egg yolk
50 g / 1.8 oz Whole eggs
80 g / 2.9 oz Granulated sugar
40 g / 1.4 oz Water
Centenario Mousse
270 g / 9.6 oz Pâte à bombe mixture
270 g / 9.6 oz Centenario Concha 70%,
4 g / 0.1 oz Sheet Gelatin
420 g / 15.0 oz Heavy cream 35%, soft whipped
Dark Chocolate Glace
300 g / 10.7 oz Heavy cream 35%
70 g / 2.5 oz Glucose
260 g / 9.3 oz Centenario Concha 70%
300 g/ 10.7 oz ChocoBrillant
Preparation
Almond Brownie
Mix all ingredients together except for almond slivers which you incorporate in the end. Spread mixture in a frame of 310 x 310 x 7.5mm / 1.2 x 1.2 x 0.3 inches and bake in a convection oven at 160°C/320°F for 25 minutes.
Pâte à bombe mixture
Whip egg yolk and whole eggs to ribbon. Cook granulated sugar and water up to 121°C / 250°F and add slowly to the eggs. Whip on medium speed to 35°C / 95°F.
Centenario Mousse
Add melted Centenario Concha 70% and a little bit of the soft whipped heavy cream to the Pâte a bombe mixture. Fold in the dissolved Sheet Gelatin and the remaining heavy cream.
Dark Chocolate Glace
Boil heavy cream and Glucose and make a ganache with the Centenario Concha 70%. In the end add ChocoBrillant and homogenize by using a hand blender.
Setting
Cut the Almond Brownie and place inside a frame of 310 x 310 / 1.2 x 1.2 inches. Fill up the Centenario Mousse 20 mm / 0.8 inches on top of the Almond Brownie and level off. Freeze. Glace the top with the Dark Chocolate Glace.
Decoration
Cut and decorate.
Specialty Ingredients
#31301 FELCHLIN-Swiss COCOA BUTTER
#31305 FELCHLIN-Swiss PRALINE PASTE
#31154 FELCHLIN-Swiss CENTENARIO CONCHA 70%
#31344 FELCHLIN-Swiss CHOCOBRILLANT
#90070SI Sheet Gelatin Silver
#90071 Vanilla Bean Madagascar
#90434 Glucose
#90435 Trimoline, Inverted Sugar
