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Professional
Millionaire'S Brownie
Made with Azélia 35%
An original recipe by Nicolas Riveau
3 stepsMakes 12 pieces
Recipe Step by Step
Step01
Brownie
115g Blanched whole almonds
115g row pistachios
115g raw pecans
800g brown sugar
670g eggs
400g ARAGUANI PURE PATE 100%
760g Dry butter
175g Strong white bread flour
45g CACAO POUDRE
Grind and toast the almonds, pistachios and pecans at 320°F (160°C). Briefly mix together the brown sugar and eggs. Melt the butter and PURE PASTE, and check the temperature is 115-120°F (45-50°C). Incorporate this into your first mixture. Add the sifted flour, the COCOA POWDER, and the ground and toasted nuts.
Step02
Salted Butter Caramel
930g Whipping cream
5 vanilla pods
100g glucose de 38/40
930g Caster sugar
250g salted butter
Heat the whipping cream and infuse the vanilla beans. Strain and add more if needed to top up the weight. Add the glucose. Use the sugar to make a dry caramel. Deglaze with the butter. Add the hot cream and cook the mixture at 245°F (118°C).
Step03
Crunchy Glaze
25g Blanched whole almonds
25g Raw pistachios
25g Raw pecans
590g GUANAJA 70%
90g Grape seed oil
Toast the nuts. Melt the chocolate at 115°F (45°C). Add the grape seed oil and the chopped nuts. Use at 95°F (35°C).
Assembly and finishing
Make the salted butter caramel and pour out into a 4mm-tall frame on top of a silicone-coated baking mat.
Leave the caramel at a temperature of 65°F (17°C).
Make the brownie mixture and pour 3100g into a low-sided frame.
Bake at 340°F (170°C) for approx. 30 minutes. Freeze.
Once the brownie is frozen, cut into 17 x 4cm rectangles.
Turn out the salted butter caramel and cut into 17 x 11cm rectangles, then place these over the brownie pieces so that they are fully covered.
Place a strip of confectionery dipping paper over the caramel, then apply the crunchy glaze.
Remove the strip of confectionery dipping paper.
Finish off with your own Customized Logo DecorationN. B: Based on your preferences, you can replace the ARAGUANI 100% PURE PASTE in this recipe, in equal proportions, with any one of Valrhona's pure pastes listed below:MACAÉ 100% PURE PASTE (25426)ALPACO 100% PURE PASTE (5569)MANJARI 100% PURE PASTE (5567)TAÏNORI 100% PURE PASTE (5570)