Easy
Makes: 36 5cm squares
-
Good to go
Cacao Barry Plein Arôme Cacao Powder contains 22-24% fat and adds lush, roasted cacao notes to this fudgy brownie. The apricots add brightness and acidity.Cacao Barry Plein Arôme Cacao Powder contains 22-24% fat and adds lush, roasted cacao notes to this fudgy brownie. The apricots add brightness and acidity.Cacao Barry Plein Arôme Cacao Powder contains 22-24% fat and adds lush, roasted cacao notes to this fudgy brownie. The a...
- Shelf life:
- 4 days
- Conservation:
- Room Temperature
Containing: 1 Component
Apricot Brownie
Ingredients: Apricot Brownie
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224 gbutter
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386 gsugar
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154 gEgg
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100 gcake flour
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4 gsalt
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208 gDiced dried apricot
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As needed Q.S.
Preparation: Apricot Brownie
- Melt butter in a saucepan.
- Add sugar, Plein Arôme and paddle in a stand mixer until combined.
- Incorporate eggs slowly.
- Add flour, salt, and apricots.
- Spread into a 32cmx32cmx1cm metal frame over a silicone mat and bake at 160°C for 9 minutes.
- Immediately after removing from the oven, place a piece of parchment paper on top of the baked brownie and stack a flat tray on top of the parchment to even out thickness as the brownie cools.
- Once cool, cut into squares and dip in pre-crystallized Callebaut 811.
- Optional: Set a plastic rat on top and allow to crystallize before removing the rat.
Tools
- Saucepan
- Stand Mixer
- Paddle attachment
- Metal Frame - 32cm x 32cm x 1cm
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