Glossy Brow-nut pie


Graham Cracker Crust Method
  • Mix all ingredients together. 
  • Press 350g in a half sheet tray.

Brownie Method
  • Mix everything on low for 1 minute. Then scrape the bowl and mix for 1 more minute on low. 
  • Put 1000g of batter on top of the graham cracker crust. 
  • Bake at 350°F for 20-25 minutes. Let cool and chill. 
  • Cut chilled brownie with a cutter a little bigger than the coffee diplomate cream.

Coffee Diplomate Cream Method
  • Mix the Cremyvit, coconut milk and Classic Coffee together for 1 min on low. 
  • Scrap the bowl and then mix on medium for 2 minutes. 
  • Make sure it is not too cold when adding the bloomed melted gelaine. 
  • Fold in the whipped Ambiante. 
  • Pipe 40g in each donut shaped mold. 
  • Freeze before unmolding.

Chocolate Glaze Method
  • Heat the milk and glucose and pour on the chocolate. 
  • Add the pre-soaked gelatin and Miroir Neutre. 
  • Mix well using a hand blender. 
  • Let sit in the fridge for 24 hours.

Assembly Method
  • Cut the brownie Heat the glaze to 95°F and pour over the diplomate cream. 
  • Finish the base of the coffee diplomate with coconut and place it on top of the brownie. 
  • Add chocolate decoration of your choice.

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