Recipe Concepts

Milk Chocolate, Peanut,Brownie Tartlet

Yield: 24 servings

American Metric Ingredients

Brownies
11.8oz 336g Orchid 74% Elleanthus Couverture Coins (540074)
7.9oz 225g Butter
13.8oz 390 g Granulated Sugar
4 each 4 each Eggs
7.9oz 225g All Purpose Flour, Sifted
0.07oz 2g Baking Powder, Sifted
0.03oz 1g Salt

Melt the couverture coins and butter together and set aside to cool. In a stand mixer whip the sugar, eggs on medium high speed
until light and fluffy. Fold in the cooled chocolate mixture followed by the sifted dry ingredients. Spread evenly onto a parchment-
lined half sheet pan. Bake at 375ºF/190ºC for 20-30 minutes or until set but still slightly soft. Let cool completely before cutting in
2.5-inch rounds.

Peanut Butter Crème

0.21oz 6g Pastry Ideale Sheet Gelatin Gold (018040),Bloomed
3.9oz 112g Sugar
4.7oz 135g Heavy Cream
3.9ozoz 112g Milk
3.1oz 90g Egg Yolks
3.5oz 100g Peanut Butter
0.03oz 1g Salt

In the saucepan heat with the heavy cream and the milk, and then whisk the other half of the sugar into the egg yolks. Temper in
the egg yolks and then bring the mixture to 185˚F/85˚C. Add the gelatin and peanut butter and then strain. Pour into a half sphere
molds and then freeze.

Banana Yuzu Compote Gel

8.8oz 250g Bananas, Diced
0.70oz 20g Pastry Ideale Gold Gelatin Sheets (018040),Bloomed
1.4oz 40g Ponthier Yuzu Puree (655044), Room Temperature
5.6oz 160g Ponthier Exotic Puree (655025), Room Temperature
0.14oz 4g Ponthier Lime Zest (655701)

Combine the purees together with the lime zest. Melt the gelatin, add the puree mixture, and then add the bananas. Spoon into
half sphere molds and freeze

Yuzu Gel crème

14.1oz 400g Ponthier Yuzu Puree 655044), Room Temperature
4.2oz 120g Ponthier Exotic Puree (655025), Room Temperature
2.8oz 80g Sosa Gelcrem Cold (672136)
4.9oz 140g Simple Syrup, 1:1

Combine the purees with the simple syrup, slowly add the gelcrem blend till smooth. Place in a pipping bag.
 Recipe Concepts

Salted Peanut Caramel

7oz 200g Felchlin Caramel Brulee (750067)
1.7oz 50g Peanuts, Toasted, Chopped

Combine both and set aside.

Milk Chocolate Mousse

11oz 312g Milk
0.4oz 12g Pastry Ideale Gold Gelatin Sheets (018040),Bloomed
20.4oz 580g Orchid Cattleya Milk Couverture Coins (540002)
21.9oz 622g Heavy Cream, Whipped

In a saucepan bring milk to a boil; add the bloomed gelatin pour over the milk couverture coins form an emulsion. Fold the
whipped cream into chocolate mixture. 65g each

Milk Chocolate Glaze

17.6oz 500g Orchid Cattleya Milk Couverture Coins (540002)
3.5oz 100g Orchid Cocoa Butter coins (540096)

Combine both; melt keep at 86˚F/30˚C.

Assembly
As needed As needed Peanuts, Toasted, Chopped
As needed As needed Fleur de Sel
24 each 24 each Heritage Black Cocoa Tartlet 2.8in/7.1cm (004503)

Unmold the Peanut Butter Crème and Banana Yuzu Compote Gel and combine both sides together to make a full sphere.
Pipe the Milk Chocolate Mousse inside the dome mold, press inside the combined insert, then pipe some more of the Milk Chocolate
Mousse to the top scrape off excess and freeze. Prep the bottom of the tartlets by cutting the middle out of the Brownie, using a
1inch cutter. Add an even layer of the Peanut Caramel to the bottom of the tart; then place the Brownie on top and press till flat.
Pipe inside the middle of the Brownie the Yuzu Gel crème. Unmold the Milk Chocolate Mousse Dome dip in the glaze, place on top
of the tarts sprinkle with peanuts and the Fleur de Sel.