Chocolate brownie by Thomas Leatherbarrow

Callebaut

Callebaut

Standard Supplier 17th August 2015

Chocolate brownie by Thomas Leatherbarrow

Chocolate Brownie with kumquat purée, vanilla crumble and smoked vanilla cream by pastry chef Thomas Leatherbarrow - This was the winning entry for Callebaut's For The Love of Chocolate competition.

Ingredients

  • Brownie:
  • 700g callebaut 70% chocolate
  • 325g Callebaut white chocolate
  • 200g Callebaut 811 milk chocolate
  • 1000g unsalted butter
  • 1000g fine caster sugar
  • 12 whole eggs
  • 450g plain t-45 flour
  • 17g smoked sea salt
  • 250g green pistachios
  • 25g fine caster sugar
  • 100g unsalted butter
  • 400g feuillentine
  • 4 vanilla pods scrapped
  • 15g pistachio paste
  • Compressed spiced kumquats:
  • 100g kumquats
  • 175g water
  • 250g caster sugar
  • 2 star anise
  • 5 cloves
  • 1 cinnamon stick
  • 3g table salt
  • Kumquats purée:
  • 200g kumquats
  • 60g water
  • 30g caster sugar
  • 1 vanilla pod scrapped
  • 8g ultrax
  • Smoked vanilla cream:
  • 20g fresh vanilla
  • 200g double cream
  • 60g smoked chips
  • 75g icing sugar
  • Vanilla crumble:
  • 4 vanilla pods scrapped
  • 100g t-45 flour
  • 100g unsalted butter
  • 100g light brown sugar
  • 50g almond flour
  • 6 g sea salt
  • Chocolate garnish:
  • 175g Callebaut 811 milk chocolate
  • Green coloured cocoa butter
  • Gold coloured cocoa butter
  • White coloured cocoa butter

Method

Brownie:

Melt together the butter and 70% dark chocolate

Whisk to a sabayon the eggs and sugar till pale and fluffy

Allow the chocolate and butter to cool slightly to 45 degrees

Then add to the egg mixture on a slow speed

Fold in the flour until combined and smooth

Finally add in the white and milk chocolate and salt

Pour half the mixture into a lined tin spread evenly

Spread an even layer of the pistachio crunch then the rest of the brownie mixture

cook in the oven 30 minutes 125 degrees

Remove from the oven after skewer testing and allow to set and cool completely

Once cold cut into 8 x 3 cm rectangles

Compressed spiced kumquats:

Make a stock syrup with the sugar & water

Add the spices and salt leave to infuse for 20 minutes

Slice the kumquats into 3 slices, remove the seeds, place in a vac pac bag, add the syrup and remove all the air from the bag leave for 5 hours to compress and absorb the flavour

Kumquats purée:

Place everything minus the ultrax into a blender/ thermo mix

Speed 7 for 5 minutes add the ultrax

Blend full speed 20 seconds

Pass through a fine Chinoise and pour into a squeeze bottle leave in the fridge 30 minutes

Smoked vanilla cream:

Smoke the double cream using the smoking chips leave covered to intensify the flavour (don't leave to long otherwise will become very bitter quickly)

Add the cream, vanilla and icing sugar to a mixing bowl and whisk until it manages to hold itself just over semi peaked.

Vanilla crumble:

Add all the ingredients to a large mixer, until evenly combined don't over mix

Spread evenly on a baking tray and cook at 150 for 14 minutes

Allow to cool and gently break up to a crumble consistency

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