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Brownie Ingredients
4 oz (115 g) dark chocolate, chopped
2 tsp (4 g) espresso powder
6 tbsp (30 g) dutch process cocoa powder
2 3/4 cups (315 g) unsalted butter
3/4 cup (150 g) granulated sugar
1/2 cup (110 g) dark brown sugar
2 tsp vanilla bean paste
1 tsp kosher salt
3 large eggs
1/2 cup (60 g) all-purpose flour
½ cup (56 g) roughly chopped, salted and roasted pistachios
Pistachio Cream Filling
2 cups (113) chopped, shredded kataifi
3 tbsps unsalted butter
21.2 oz (600 g) Pistachio Cream (I used Pisti brand)
Ganache Topping
7 oz (200 g) dark chocolate, chopped
½ cup (100 g) heavy cream
3.5 oz(100 g) tahini
1tsp vanilla
A pinch kosher salt
Optional White chocolate drizzle
Directions
Preheat oven to 350F (177 C). Line a 9x9 pan with parchment paper.
In a medium heatproof bowl, combine chocolate, 2 tbsp cocoa powder (10 g) and espresso and set aside.
Melt butter in a saucepan until it simmers vigorously and immediately pour hot butter over chocolate. Whisk until chocolate is completely smooth and melted, then set aside.
Use a mixer to whisk together dark brown sugar, granulated sugar, vanilla bean paste, salt and eggs, until light and fluffy. Approximately 10 minutes. There will be a noticeable change in color.
Pour in slightly cooled chocolate mixture and mix until fully incorporated and smooth
Sift in flour and remaining cocoa powder and gently fold in until just combined.
Pour brownie batter into prepared pan
Bake the brownies for 35-45 minutes, or until a toothpick inserted in the middle of the pan comes out with a few wet crumbs, but not covered in batter. The middle shouldn't be jiggly, but the toothpick shouldn't come out completely clean.
Set aside to cool and prepare filling
Add kataifi to a saute pan with butter on medium heat. Allow to toast for 10 minutes or until golden brown
Remove from heat and add pistachio cream to toasted kataifi (to make a pourable consistency, microwave pistachio cream for 30-45 seconds)
Stir until well combined and pour on top of brownie layer
Chill in the refrigerator until set about and hour
After the pistachio layer is set then prepare the ganache layer. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. Pour over chocolate and add tahini, then let it sit for 2–3 minutes to gently soften the chocolate.
Whisk until smooth,then add vanilla and salt
Pour over pistachio cream layer
Allow to set in the fridge for 2-3 hours before slicing and serving
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