Best Of Bagatelle With Brownies & Caramel in Bourbon

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    Sauce caramel au bourbon et pacanes épicées grillées transforment de simples brownies en un dessert hors du commun.

Ingredients    [ For 2 to 4 people ]    [   Preparation time : 45 minute  –  Cooking time : 35 minutes  ]

Caramel with bourbon

  • 210 g (1 cup) sugar
  • 30 ml (2 tablespoons) of bourbon or water
  • 125 mL (½ cup) cream 35%
  • ½ tsp (2.5 mL) salt flower

Chocolate pastry cream

  • 105 g (½ cup) sugar
  • 25 g (3 tablespoons) cornstarch
  • 3 eggs
  • 500 ml (2 cups) milk
  • 170 g (6 oz) dark chocolate, chopped

Garnish

  • 500 ml (2 cups) of cream 35%
  • 55 g (¼ cup) sugar
  • 5 mL (1 tsp) vanilla extract
  • 180 g (1 ½ cup) roasted pecans (½ cup whole and 1 cup crushed)

Classic Brownies

  • 140 g (5 oz) dark chocolate, coarsely chopped
  • 170 g (¾ cup) unsalted butter, cubed
  • 2 eggs
  • 120 g (½ cup) lightly packed brown sugar
  • 55 g (¼ cup) sugar
  • 1 mL (¼ tsp) salt
  • 70 g (½ cup) unbleached all-purpose flour

Preparation Method

Classic Brownies

  1. Place the rack in the center of the oven. Preheat oven to 180 ° C (350 ° F). Butter a 20 cm (8-inch) square pan and line the bottom of a parchment paper strip by letting it protrude from both sides.
  2. In a bowl, in a bain-marie or in a microwave oven, melt the chocolate with the butter. Remove from fire. Allow cooling.
  3. In another bowl, combine eggs with brown sugar, sugar, and salt with a whisk until the mixture is smooth and homogeneous. Add the chocolate mixture and then the flour and mix until the mixture is homogeneous.
  4. Pour into the pan. Bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out with some lumps and not completely clean. Allow cooling in the mold about 2 hours. Unmold and cut into cubes. Reserve 8 cubes for the top.

Chocolate pastry cream

  1. In a saucepan off the heat, combine the sugar with the starch. Add the eggs and mix well with the whisk. Stir in milk. Cook over medium-high heat, stirring continuously and scraping the bottom and sides of the pan until the mixture thickens. Remove from fire.
  2. Pass the pastry cream to the sieve as needed. Add the chocolate and mix until it is completely melted. Cover with plastic wrap directly on the surface of the cream. Let cool and refrigerate for about 2 hours or until completely cooled. When using the pastry cream, mix it with a spatula to give it suppleness.

Caramel with bourbon

  1. In a saucepan, bring the sugar and bourbon (or water) to a boil. Cook without stirring until golden in color. Out of the fire, gradually add cream and salt. Beware of splashing. Bring back to the boil and cook until the mixture is homogeneous. Transfer into a bowl and let cool completely.

Mounting

  1. In a bowl, whip cream with sugar and vanilla with electric mixer until chantilly cream forms firm peaks.
  2. In a glass serving bowl with a capacity of approximately 3 liters (12 cups), place 125 ml (½ cup) whipped cream. Spread half of the brownies, a quarter of the caramel, half of the crushed pecans, half of the chocolate custard cream and half of the cream whipped cream. Repeat the sequence a second time. Garnish the top of the trifle with reserved brownies, whole pecans and the rest of the caramel. Refrigerate 12 hours before serving.

Enjoy it !!

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