recipe
Brownie Tartlet
Julien Dugourd
Recipe in 4 steps
Brownie
1| Eggs | 160 g | 18.0 % |
| Sugar | 200 g | 22.5 % |
| Melted butter | 200 g | 22.5 % |
| Dark chocolate TANNEA 70% | 100 g | 11.2 % |
| Melted pure paste | 25 g | 2.8 % |
| Flour | 100 g | 11.2 % |
| Pecan nuts | 100 g | 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 | 200 g | 39.8 % |
| Egg yolks | 20 g | 3.9 % |
| Flour | 230 g | 45.8 % |
| Sugar | 50 g | 9.9 % |
| Salt | 1 g | 0.1 % |
| Vanilla pod | 1 | 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 | 500 g | 24.8 % |
| Cream | 500 g | 24.8 % |
| Egg yolks | 180 g | 8.9 % |
| Sugar | 180 g | 8.9 % |
| Dark chocolate ALTAPAZ 73% | 650 g | 32.3 % |
| Total | 2010g | 100% |
Chocolate crumble
4| Butter | 315 g | 26.4 % |
| Icing sugar | 150 g | 12.5 % |
| Caster sugar | 150 g | 12.5 % |
| Ground almonds | 190 g | 15.9 % |
| Flour | 190 g | 15.9 % |
| COCOA POWDER 22/24% | 190 g | 15.9 % |
| Salt | 6 g | 0.5 % |
| Total | 1191g | 100% |
Soften the butter in the food processor. Add the remaining ingredients. Bake at 160°C for 7 minutes. |