Lemon Pecan Brownie Bar

Brownie Batter
X-Press Cakey Brownie Mix 1000g
Hot Water 250g
Belcolade Noir Absolu Ebony 100g
Pecan nuts - chopped 150g
Lemon Zest 10g
White Chocolate Chantilly
Heavy Cream 625g
Vanilla pod - cut in half 1 pod
Belcolade Blanc Selection 235g
Gelatin Sheets (gold) 7g

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. 

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