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  • Blond Brownie Biscuit With Grapefruit and Pecan Cream

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    wassim Orfali
    167 views3 pages
    The document provides a recipe for a blond brownie biscuit with grapefruit and pecan cream. It includes instructions for making the blond brownie biscuit, grapefruit marmalade, buttercream and pecan cream, and decoration. The blond brownie biscuit is made from white chocolate, butter, sugar, eggs, flour, baking powder and pecans. The grapefruit marmalade uses grapefruit juice, zest, sugar and pieces of grapefruit. The buttercream and pecan cream are made from milk, sugar, egg yolks, vanilla bean and butter cream, with some of the cream mixed with pecan paste. The decoration involves making a grapefruit gel using grapefruit juice, sugar and agar.

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    Blond Brownie Biscuit With Grapefruit and Pecan Cream

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    The document provides a recipe for a blond brownie biscuit with grapefruit and pecan cream. It includes instructions for making the blond brownie biscuit, grapefruit marmalade, buttercream and pecan cream, and decoration. The blond brownie biscuit is made from white chocolate, butter, sugar, eggs, flour, baking powder and pecans. The grapefruit marmalade uses grapefruit juice, zest, sugar and pieces of grapefruit. The buttercream and pecan cream are made from milk, sugar, egg yolks, vanilla bean and butter cream, with some of the cream mixed with pecan paste. The decoration involves making a grapefruit gel using grapefruit juice, sugar and agar.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    167 views3 pages

    Blond Brownie Biscuit With Grapefruit and Pecan Cream

    Uploaded by

    wassim Orfali
    The document provides a recipe for a blond brownie biscuit with grapefruit and pecan cream. It includes instructions for making the blond brownie biscuit, grapefruit marmalade, buttercream and pecan cream, and decoration. The blond brownie biscuit is made from white chocolate, butter, sugar, eggs, flour, baking powder and pecans. The grapefruit marmalade uses grapefruit juice, zest, sugar and pieces of grapefruit. The buttercream and pecan cream are made from milk, sugar, egg yolks, vanilla bean and butter cream, with some of the cream mixed with pecan paste. The decoration involves making a grapefruit gel using grapefruit juice, sugar and agar.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 3

    Blond brownie biscuit with grapefruit and pecan cream

    Recipe for 1 tray of 30 cm x 40 cm

    Blond brownie biscuit

     150 g white chocolate


     125 g Debic Butter Constant
     150 g muscovado sugar
     100 g eggs
     1 vanilla bean
     200 g flour
     10 g baking powder
     120 g pecans

    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

     160 ml grapefruit juice + zest


     125 g sugar
     500 g grapefruit pieces
     100 g sugar
     10 g pectin

    1. Cook the grapefruit juice and zest with 125 g sugar. 


    2. Add the pieces of fresh grapefruit. 

    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

     200 ml grapefruit juice


     10 g sugar
     2 g agar
    1. Mix the agar and sugar (don’t add any liquids). 
    2. Bring the grapefruit juice to a boil, add the sugar/agar mixture and continue to boil.

    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.

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