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Chocolate Brownie Pie with Salted Caramel Ice Cream

Posted by: AUI

Active Time

1 Hour
30 Minutes

Total Time

12 Hour
45 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

46.6 oz 63% Brownie Rounds 1320 g 63% Brownie Rounds

20.9 oz Caramel Brulee Insert 592 g Caramel Brulee Insert

30.9 oz Caramelized White Chocolate Mousse 875 g Caramelized White Chocolate Mousse

17.6 oz 1-Step Dark Chocolate Mousse 500 g 1-Step Dark Chocolate Mousse

24.7 oz Caramel Mirror Glaze 700 g Caramel Mirror Glaze

42.7 oz Salted Caramel Ice Cream 1210 g Salted Caramel Ice Cream

Dark Chocolate Sauce as Needed Dark Chocolate Sauce as Needed (505040) (505040) Qty: 1

Cantonese-Style Caramelized Cacao Nibs, 500g as Needed Cantonese-Style Caramelized Cacao Nibs, 500g as Needed (672048) (672048) Qty: 1

Cantonese-Style Caramelized Hazelnuts, 750g as Needed Cantonese-Style Caramelized Hazelnuts, 750g as Needed (672052) (672052) Qty: 1

Luster Spray Color- Yellow as Needed Luster Spray Color- Yellow as Needed (586026) (586026) Qty: 1

Directions

Dispense into Silikomart Globe Mold (591071) the Caramel Brulee Insert. Freeze completely.
Pipe into the Silikomart Samurai Mold (591082) the Caramelized White Chocolate Mousse, unmold the frozen Caramel Brûlée Insert, Pipe more of the mousse on top and scrape off excess. Freeze completely.
Unmold the Caramelized White Chocolate Mousse and place onto a glazing rack. Pour the glaze over fully coating them. Place directly on to the cooled brownie tartlets. Pipe the 1-Step Dark Chocolate Mousse around the edges decoratively.
On desired plate brush dark chocolate dessert sauce on to plate. Place Brownie Pie on the side. Spoon a bit of the cantonese cacao nibs on the opposite side; add a scoop of the Salted Caramel Ice Cream on top. Garnish the top with desired chocolate décor and gold dusted cantonese hazelnut.

163% Brownie Rounds

Ingredients

11.9 oz COUV 63% COINS DRK GARNET 13.2LB (6KG) 336 g COUV 63% COINS DRK GARNET 13.2LB (6KG) (500663) (500663) Qty: 1

7.9 oz Butter 225 g Butter

13.8 oz Granulated sugar 390 g Granulated sugar

7.1 oz Egg 200 g Egg

0.1 oz Original Tahitian Vanilla Beans Tahitensis (Tahiti) 2 g Original Tahitian Vanilla Beans Tahitensis (Tahiti) (596102) (596102) Qty: 1

7.9 oz Bread Flour 225 g Bread Flour

0.1 oz Baking Powder 2 g Baking Powder

7.8 oz Caramel Filling & Flavoring 220 g Caramel Filling & Flavoring (696001) (696001) Qty: 1

22.0 each Straight-Edge Black Cocoa Tartlet, Round, 10 cm 22 each Straight-Edge Black Cocoa Tartlet, Round, 10 cm (004588) (004588) Qty: 1

Coarse salt as Needed Coarse salt as Needed

Directions

Melt the couverture coins and butter in the microwave or over a bain-marie and set aside to cool. Whip the sugar, eggs, and scraped vanilla beans at high speed until light and fluffy. Sift together the flour and baking powder. Fold the cooled chocolate mixture into the egg mixture, followed by the sifted dry ingredients. Pipe a layer of the caramel filling into the tart sprinkle with salt, then pipe the brownie on top. Bake at 375ºF/190ºC for10 -15 minutes or until done.

2Caramel Brulee Insert

Ingredients

3.0 oz Heavy cream 540 g Heavy cream

1.9 oz Crème Brûlée (1 Box: 6 Bags) 54 g Crème Brûlée (1 Box: 6 Bags) (504108) (504108) Qty: 1

1.6 oz Caramel Paste(2) 45 g Caramel Paste(2) (633300) (633300) Qty: 1

Directions

Combine the mix and cream in a pot; bring the mixture to a rolling boil while stirring constantly. Stir in the caramel paste.
Dispense into Silikomart Flexi Mini Half-Sphere (591004) and freeze completely.

3Caramelized White Chocolate Mousse

Ingredients

12.0 oz COUV COINS WHITE OPAL 340 g COUV COINS WHITE OPAL (500606) (500606) Qty: 1

0.2 oz Sheet Gelatin, Gold 5 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

6.8 oz Heavy cream 193 g Heavy cream

3.2 oz FROZEN PUREE, EXOTIC, 1 KG 91 g FROZEN PUREE, EXOTIC, 1 KG (655025) (655025) Qty: 1

Original Tahitian Vanilla Beans Tahitensis (Tahiti) as Needed Original Tahitian Vanilla Beans Tahitensis (Tahiti) as Needed (596102) (596102) Qty: 1

4.8 oz Egg 136 g Egg

2.4 oz Granulated sugar, whipped 68 g Granulated sugar, whipped

8.0 oz Heavy cream 227 g Heavy cream

Directions

Place the white couverture coins in a metal bowl. Heat the chocolate in a convection oven at 250ºF/121ºC. Stir the chocolate every 10 minutes for 40-60 minutes, or until the chocolate is caramelized and golden brown in color. Set the chocolate aside to cool.
In a separate bowl, bloom the gelatin in cold water and set aside. Combine the heavy cream, exotic fruit purée, and the scraped vanilla bean in a saucepan and bring the mixture to a boil.
Whisk the sugar and eggs together in a separate bowl, and then temper with the hot purée mixture. Return the mixture to the saucepan and cook until the temperature reaches 183ºF/84ºC.
Strain the mixture and add the bloomed gelatin. Then, whisk in the caramelized white couverture.
Allow the mixture to cool completely before folding in the whipped cream.

41-Step Dark Chocolate Mousse

Ingredients

7.5 oz Dark Chocolate Mousse, 1-Step (1 Box: 6 Bags) 214 g Dark Chocolate Mousse, 1-Step (1 Box: 6 Bags) (504107) (504107) Qty: 1

11.3 oz Whole milk 321 g Whole milk

Directions

In a stand mixer fitted with a whisk attachment, combine the mousse mix and milk. Whip on high speed for 3 to 5 minutes. Spoon into desired vessel or piping bag.

5Caramel Mirror Glaze

Ingredients

3.5 oz Water 100 g Water

3.5 oz Clear Gel 100 g Clear Gel (505011) (505011) Qty: 1

17.6 oz Caramel Mirror Glaze, 5kg 500 g Caramel Mirror Glaze, 5kg (646007) (646007) Qty: 1

Directions

Combine water and gel in a sauce pot and bring to a boil add the caramel glaze. Allow the mixture to cool to 115ºF/45ºC.

6Salted Caramel Ice Cream

Ingredients

10.6 oz Granulated sugar 300 g Granulated sugar

2.0 oz Butter 56 g Butter

0.1 oz Sea Salt 3 g Sea Salt

8.8 oz Heavy cream, warmed 250 g Heavy cream, warmed

0.0 oz Original Tahitian Vanilla Beans Tahitensis (Tahiti) 1 g Original Tahitian Vanilla Beans Tahitensis (Tahiti) (596102) (596102) Qty: 1

3.5 oz Egg yolk 100 g Egg yolk

1.6 oz Whole milk 500 g Whole milk

Directions

In a sauce pan, cook the sugar in phases until an amber color forms. Add the butter, salt, and warm heavy cream, then temper in the egg yolks. Cook the mixture until it reaches 185ºF/85ºC, and then strain it into the milk and allow it to cool in the refrigerator overnight.
Process the caramel mixture in an ice cream machine, and store in the freezer.

Flavor Profiles

Taste Profile

Sweet
Salty

Aroma Profile

Dairy
Caramel
Others
Vanilla

Texture Profile

Smooth
Soft
Light

Temperature Profile

Cold
Frozen