Masterclass: Ultimate Chocolate Brownie with Toffee Caramel Sauce, Vanilla Bean Ice-cream and Tuile and Crunchy Almond Toffee
Caramel, nuts, chocolate and ice-cream go perfectly! From Dean Brettschneider on Nestlť NZ Baking Masterclass Series 2.
½ tsp Vanilla essence
½ c Cocoa
80g Plain flour
300g White sugar
½ tsp Baking powder
Pinch of salt
½ c Chocolate chips
4 Free range eggs
In a large saucepan on low heat, melt the butter completely. Add cocoa, sugar, eggs and vanilla. Mix well until colour lightens slightly.
Add sifted flour, baking powder, salt and chocolate chips, and mix until just combined.
Pour into a 27cm x 17cm lined slice tin and bake at 150 C for approximately 35 minutes.
The brownie will crack slightly around the edges but will still be soft to the touch.
Allow to cool, sprinkle with icing sugar and cut into approximately 10 - 12 brownies.
Caramel Toffee Sauce
1 tbs Butter
190ml Cream, warm in microwave
In a heavy bottomed saucepan bring the water and sugar to the boil and cook until a golden brown colour is reached (approximately 140°C on a sugar thermometer), remove from heat and stir in the hot cream.
Return to the heat and simmer for a few minutes, stir to get rid of any lumps, remove from the heat and add the butter and stir.
Strain the sauce through a sieve and keep at room temperature until required.
Crunchy Almond Toffee
100g Almond flakes, lightly toasted
Make a dry caramel (light golden colour) out of the sugar, a squeeze of lemon juice and then add the toasted almond flakes and immediately tip onto a lightly oiled bench. Allow to cool and then using a rolling pin, crush until small pieces are formed. Keep in a air tight container
Vanilla Bean Ice-cream
Use store brought good quality vanilla bean ice-cream
75g Plain flour
75g Icing sugar
75g Egg whites, lighten beaten, but not fluffy
75g Butter, melted
Sieve the flour and icing sugar together into a medium bowl, using a wooden spoon still in the egg whites and mix well, then add the melted butter and mix until a smooth paste is formed.
Scrape down the bowl and cover with plastic wrap and rest the paste for 1 hour.
Make a stencil out of a flat piece of 1 – 2mm thick plastic to the shape you want. I use a long triangle.
Place the stencil onto a baking tray lined with non-stick baking paper and place a spoonful of Tuile paste into it and then with a palette knife spread it even and level with the stencil.
Peel off the stencil and you will be left with the pattern of Tuile paste.
Place into a preheated oven set at 180ºC and bake for 5 – 10 minutes or until the edges have coloured. The edges will colour and the middle will be pale.
Remove the baked Tuiles with a palette knife and quickly shape it over a thin rolling pin or any other shape you want to create to set.
Store in an air tight container.
Place the caramel toffee sauce into a sauce bottle and squirt in circular patterns around the outside of the plate.
Dust the brownie slice with cocoa powder and icing sugar, then all place a ball of ice cream on top.
Place the curled Tuile on the plate and then the brownie on it so the Tuile hangs over the brownie from the plate.
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