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Blond Brownie Biscuit With Grapefruit and Pecan Cream
Blond Brownie Biscuit With Grapefruit and Pecan Cream
1. Mix the white chocolate with the Debic Butter Constant until smooth (at a
temperature of approx. 30°C).
2. Whisk the eggs and sugar until smooth - do not use a mixer.
3. Sieve the flour with the baking powder and whisk in the vanilla bean scrapings
and chopped pecans.
4. Bake at 170°C for 35 minutes.
Grapefruit marmelade
3. Mix 100 g sugar with the pectin, add, and continue to boil for two minutes.
Buttercream and pecan cream
450 ml milk
400 g sugar
90 g egg yolks
1 vanilla bean
400 g Debic Butter Crème
75 g pecan paste
1. Stir the milk, sugar, egg yolks and vanilla bean at 84°C (Anglaise) and allow to
cool.
2. Mix the Debic Butter Crème until smooth and beat through the cooled Anglaise
mixture gradually.
3. Divide the cream into two equal portions and mix one portion with the nut paste to
make the pecan cream.
Decoration
Preparation
Brush the baked brownie biscuit with the grapefruit marmalade and allow to harden
in the freezer. Spread the pecan cream on top and cover with a layer of biscuit. Store
in the freezer. Place the tray on an embossed mat. Carefully spread the smooth
buttercream on top and then push the frozen brownie inside. Press well.
Finish
Carefully remove the cake from the pan and slice as required. Decorate.