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Ingredients

Brownie

375 g Debic Butter Crème

315 g milk chocolate Venezuela 43%

390 g eggs

230 g blond cassonade sugar

115 g sugar

100 g Debic Stand & Overrun

145 g flour

75 g chopped pecan nuts

75 g grounded pecan nuts

3 g coarse salt

6 g baking powder

Dark chocolate crèmeux

160 g milk

80 g sugar

130 g egg yolk

365 g dark chocolate Brasil 74%

625 g Debic Stand & Overrun

Basic anglaise

500 g Debic Stand & Overrun

630 g melk

180 g egg yolk

90 g sugar

Golden cream

700 g basic anglaise

330 g Gold chocolate 30%

30 g cacao butter

36 g gelatin mass

725 g Debic Stand & Overrun (2)

Venezuela mousse

700 g basic anglaise

40 g gelatin mass

775 g milk chocolate Venezuela 43%

825 g Debic Stand & Overrun

Preparation

Brownie

Melt the butter with the chocolate and the liquid cream.

Mix the eggs with the both sugars without whipping.

Combine.

Dry mix the rest of the ingredients and fold them in the previous mixture.

Pour in a frame and bake at 170°C during 13 minutes.

Dark chocolate crèmeux

Heat the milk with the sugar and the egg yolk to 84°C ( anglaise)

Mix and pour over the dark chocolate.

Realize a shiny emulsion.

Fold in the semi whipped cream at 30°C.

Divide over the baked brownie.

Fill a range of ball shaped molds as well and blast freeze.

Basic anglaise

Realize an anglaise at 84°C with the milk, the cream , the sugar and the egg yolk

Divide in 2 equal parts.

Golden cream

Pour the anglaise over the Gold chocolate and the cacao butter, emulsify and add the melted gelatin mass.

Fold in the semi whipped cream at 30°C.

Fill small log molds and a range of quenelles.

Freeze.

Venezuela mousse

Pour the anglaise over the milk chocolate and add the melted gelatin mass.

Fold in the semi whipped cream at 30°C.

Fill the logs and a range of quenelles.

Freeze.

Assembly

Cover the Christmas logs with plastic foil.

Start with the Venezuela mousse and bring in the pre frozen golden cream log placed on a small stripe basic genoise.

Continue with the combination brownie Brasil crèmeux.

Freeze before unmolding.

Finishing touch

Glaze the logs with a cacao glazing.

Decorate with the quenelles and balls.

Garnish with chocolate and place on a bottom shortbread.

debic for chefs

debic for chefs