Cookie brownies

Crunchy praline

Creamy chocolate

White chocolate mousse

Dark chocolate mousse

Milk chocolate icing

White chocolate decor

Dark chocolate decor

Recipe for a circle of 20 cm

Cookie brownies

170g Goldina margarine

170g dark chocolate couverture 55% Vanoise

150g whole eggs

100g caster sugar

90g flour

Preparation

With a mixer using the foil, combine the ointment margarine. Add the dark couverture chocolate 55% melted at 35 ° C. Add the caster sugar and the whole eggs little by little.

Finally add the sifted flour to the Maryse. Place the brownie cookie in the stainless steel circles

Bake in a ventilated oven at 180 ° C for 15 min.

Crunchy praline

100g crunchy daisy praline

Melt the crunch and spread over the biscuit

Creamy chocolate

231g Vanoise whipping cream

22g sugar

22g egg yolks

100g Vanoise milk chocolate couverture

100g dark chocolate couverture 55% Vanoise

Make a custard in a saucepan using a Maryse.

Cooking temperature 85 ° C

Pour in the melted chocolate and mix everything

White chocolate mousse

62.5g Vanoise whipping cream

62.5g milk

36.5g egg yolk

36.5g sugar

137.5g Vanoise white couverture chocolate

162.5g Vanoise whipped cream

40g gelatin mass

Make a custard with the crème fraîche, milk, egg yolks and caster sugar. Pour over the white chocolate. Mix, then when the mixture is at 23 ° add the frothy whipped cream and mix delicately with a Maryse.

Use immediately.

Dark chocolate mousse

62.5g milk

150g sugar

112.5g whole eggs

62.5g yellow

187.5g dark chocolate 72% Vanoise

50g delicious

40g Vanoise gelatin mass

250g Vanoise whipping cream

Make a bomb machine on the water bath milk, whole egg sugar and egg yolk at 85 ° C

Whip the mixture using a mixer until you obtain a massager.

Melt the chocolate at 30 ° c and add delicately to the chocolate. Gently mix the bomb maker with the chocolate and then the whipping cream.

Use immediately.

Milk chocolate icing

150g water

300g caster sugar

300g Vanoise glucose syrup

200g Vanoise condensed milk

20g Vanoise gelatin

120g water

300g Vanoise milk chocolate couverture

Silver metallic dye

Hydrate the gelatin with the 120g of water. Bring the water, sugar and glucose to a boil

Pour over the condensed milk and hydrated gelatin and the milk chocolate coating. Mix and reserve in the fridge. Use at around 32 ° C.

White chocolate decor

Dark chocolate decor