Lemon Pecan Brownie Bar - Puratos

Instructions

Brownie Batter

Add 125g of water to X-Press Cakey Brownie Mix while mixing.
Mix for 1 minute on low, scrape, add remaining water (125g) and mix for 2 minutes on low.
Melt Belcolade Ebony and incorporate with pecan nuts and lemon zest.
Deposit into silicon eclair molds and bake at 350°F for 24 minutes or until baked through.

White Chocolate Chantilly

Soak gelatin sheets in ice cold water for 10 minutes.
Warm heavy cream with vanilla pod - let infuse for 10 minutes.
Scrape seeds out of pod and remove pod.
Reheat cream and pour over chocolate.
Mix to combine.
Add soft gelatin sheets.
Blend all to a homogeneous ganache.
Let set refrigerated overnight.
Whip up before use.

Assembly

Let cool down completely and freeze before unmolding.
Pipe chocolate chantilly on top and decorate.

About this Recipe:

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