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Brownie

Roger Van Damme

Roger Van Damme

dessert

60

minus

Recipe for

12

person

persons

60

minutes

For the brownie

360g protein

200g egg yolk

400g granulated sugar

400g butter

400g chocolate 70%

280g almond powder

240g hazelnut powder (coarse)

60g cocoa powder

60g of flour

19g baking powder

9g finely ground fleur de sel

For the caramel cream

16cl cream

16cl milk

20g granulated sugar

1 tonka bean, split

1 vanilla pod (scraped out)

70g egg yolks

1g of salt

420g caramel chocolate

10 sticks of atsinacress

18 strawberries, halved a few slices or pieces of chocolate

Roadmap

Preheat the oven to 170°C.
Beat the egg whites and egg yolk until they form a white mass.
Slowly add in the granulated sugar.
Melt the butter with the chocolate.
Mix the remaining ingredients
Mix the eggs and the chocolate and lightly fold in the remaining ingredients. Pour into a baking tin and bake the mixture for 25to 30 minutes in the preheated oven.

Caramel Cream:

Bring the cream, milk, granulated sugar, tonka bean and vanilla to a boil. Remove the pan from the heat and let the ingredients steep for half an hour.

‍

Add the egg yolk and cook all ingredients, except the chocolate, to a crème anglaise in the pan. Cook until the mixture begins to simmer, then it will bind. Remove from the heat.

Strain the tonka bean and vanilla pod from the mixture. Melt the chocolate in the microwave. Do this in short steps. First, melt on full power for 30 seconds. Stir the chocolate. Melt again for 30 seconds at full power. Stir again. Repeat until the chocolate is soft. This way you prevent the chocolate from burning. Finally, stir the salt into the chocolate. Fold the crème anglaise through the partially melted chocolate in 3 batches.

Finishing:

You can serve the brownie in different ways. Here we enhanced the brownie with the caramel cream in tufts on top and then garnished it with strawberries, atsina cress and pieces of chocolate. For kids, you can use Smarties to make it a little more playful.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

12

persons

person

For the brownie

360g protein

200g egg yolk

400g granulated sugar

400g butter

400g chocolate 70%

280g almond powder

240g hazelnut powder (coarse)

60g cocoa powder

60g of flour

19g baking powder

9g finely ground fleur de sel

For the caramel cream

16cl cream

16cl milk

20g granulated sugar

1 tonka bean, split

1 vanilla pod (scraped out)

70g egg yolks

1g of salt

420g caramel chocolate

10 sticks of atsinacress

18 strawberries, halved a few slices or pieces of chocolate

Fan of this recipe?

View more

Preparation

60

minus

Preheat the oven to 170°C.
Beat the egg whites and egg yolk until they form a white mass.
Slowly add in the granulated sugar.
Melt the butter with the chocolate.
Mix the remaining ingredients
Mix the eggs and the chocolate and lightly fold in the remaining ingredients. Pour into a baking tin and bake the mixture for 25to 30 minutes in the preheated oven.

Caramel Cream:

Bring the cream, milk, granulated sugar, tonka bean and vanilla to a boil. Remove the pan from the heat and let the ingredients steep for half an hour.

‍

Add the egg yolk and cook all ingredients, except the chocolate, to a crème anglaise in the pan. Cook until the mixture begins to simmer, then it will bind. Remove from the heat.

Strain the tonka bean and vanilla pod from the mixture. Melt the chocolate in the microwave. Do this in short steps. First, melt on full power for 30 seconds. Stir the chocolate. Melt again for 30 seconds at full power. Stir again. Repeat until the chocolate is soft. This way you prevent the chocolate from burning. Finally, stir the salt into the chocolate. Fold the crème anglaise through the partially melted chocolate in 3 batches.

Finishing:

You can serve the brownie in different ways. Here we enhanced the brownie with the caramel cream in tufts on top and then garnished it with strawberries, atsina cress and pieces of chocolate. For kids, you can use Smarties to make it a little more playful.

Discover this recipe at our proud partner! Read more

Saving this recipe for later?

Download

Watch the video

Preheat the oven to 170°C.
Beat the egg whites and egg yolk until they form a white mass.
Slowly add in the granulated sugar.
Melt the butter with the chocolate.
Mix the remaining ingredients
Mix the eggs and the chocolate and lightly fold in the remaining ingredients. Pour into a baking tin and bake the mixture for 25to 30 minutes in the preheated oven.

Caramel Cream:

Bring the cream, milk, granulated sugar, tonka bean and vanilla to a boil. Remove the pan from the heat and let the ingredients steep for half an hour.

‍

Add the egg yolk and cook all ingredients, except the chocolate, to a crème anglaise in the pan. Cook until the mixture begins to simmer, then it will bind. Remove from the heat.

Strain the tonka bean and vanilla pod from the mixture. Melt the chocolate in the microwave. Do this in short steps. First, melt on full power for 30 seconds. Stir the chocolate. Melt again for 30 seconds at full power. Stir again. Repeat until the chocolate is soft. This way you prevent the chocolate from burning. Finally, stir the salt into the chocolate. Fold the crème anglaise through the partially melted chocolate in 3 batches.

Finishing:

You can serve the brownie in different ways. Here we enhanced the brownie with the caramel cream in tufts on top and then garnished it with strawberries, atsina cress and pieces of chocolate. For kids, you can use Smarties to make it a little more playful.

Recipe for

12

person

persons

60

minutes

For the brownie

360g protein

200g egg yolk

400g granulated sugar

400g butter

400g chocolate 70%

280g almond powder

240g hazelnut powder (coarse)

60g cocoa powder

60g of flour

19g baking powder

9g finely ground fleur de sel

For the caramel cream

16cl cream

16cl milk

20g granulated sugar

1 tonka bean, split

1 vanilla pod (scraped out)

70g egg yolks

1g of salt

420g caramel chocolate

10 sticks of atsinacress

18 strawberries, halved a few slices or pieces of chocolate

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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