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  3. Salted Butter Caramel Brownie

SALTED BUTTER
CARAMEL BROWNIE

Complexity level  

Makes 30 brownies

  1. Belcolade
  2. Recipes
  3. Salted Butter Caramel Brownie
Café Ambré

Steps

1 Brownie
Ingredients
  • Patis’Cœur Fondant PatisFrance 750 g
  • Water 188 g
  • Eggs 188 g
  • Roasted Whole Hazelnuts PatisFrance 225 g
Preparation

Crush the hazelnuts to have different size of nuts. With the paddle, mix all the ingredients for 3 minutes at medium speed.

2 Chocolate Ganache
Ingredients
  • Cream 245 g
  • Butter 43 g
  • Vanilla Pod PatisFrance 1 pc
  • Glucose Syrup PatisFrance 40 g
  • Belcolade Selection Lait 35% Cacao-Trace 270 g
  • Belcolade Selection Noir 65% Cacao-Trace 143 g
Preparation

Bring to a boil the cream, the butter, the vanilla and the glucose syrup. At 80°C pour over the chocolate. Blend to have a perfect emulsion.

3 Crunchy Glaze
Ingredients
  • Vegetable oil 100 g
  • Belcolade Selection Noir 65% Cacao-Trace 300 g
Preparation

Melt the chocolate and the oil, then add the Pralicrac. Heat at 45°C to glaze the brownies.

4 Assembly & Finishings
Ingredients
Preparation
  • Bake the brownie on a silicone mat in a 40 x 60 cm frame at 170°C for 15 minutes.
  • Cut the brownie in half.
  • Pour the ganache on the half biscuit and put the other part on top, press a bit and store in a freezer.
  • When the preparation is frozen, cut in rectangles of 9 x 7 cm.
  • Deep into the crunchy glaze and leave to set in a fridge.
  • Cut the squares to have 2 triangles and leave to completely defrost before serving it.

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