Recipe for Chocolate Crémeux Brownies
Recipe for Chocolate Crémeux Brownies by Bianca Beukes - Radisson Blu Hotel Waterfront Executive Sous Chef
Image supplied by Radisson Blu Hotel
Serves 10 – 12 People
For the chocolate brownies :
2 eggs
175g caster sugar
240g 64% dark chocolate
150g unsalted butter, melted
seeds from 1 vanilla pod
20g cocoa powder
1/2 teaspoon baking powder
60g plain flour
100g hazelnuts, toasted, skinned and finely chopped [I used macadamias]
100g 71% dark bitter chocolate finely chopped
Whisk the eggs and sugar together until thick and pale. Put the 64% dark chocolate in a large bowl and melt over a pan of simmering water or in a microwave. Stir in the melted butter and vanilla, and then fold in the egg mixture. Sift together the cocoa powder, baking powder, flour, and fold them into the eggs and butter mix. Add the nuts and chopped chocolate then transfer the mixture to a greased and lined 12 x 36 x 4cm baking tray and place in an oven preheated to 180’C. Bake for 20 – 25 minutes, until just cooked but still a little soft in the middle. Remove from the oven and leave to cool while you make the chocolate cream.
For the chocolate cream :
400ml double cream
400ml milk
140g egg yolks (about 4)
100g caster sugar
500g 71% dark chocolate, chopped
Bring the cream and milk to the boil in a heavy-based saucepan, and then remove from the heat. Whisk the egg yolks and sugar together, and then pour on the cream, whisking to combine. Return the mixture to the saucepan and cook gently for 2 minutes stirring continuously. Put the chopped chocolate in a bowl and pour on the cream mixture, whisking until the chocolate has dissolved. Pass through a fine sieve. Press the edge of the brownie against the sides of the tin to make sure there are not any gaps, then immediately pour on the warm chocolate cream, leaving a 2mm gap at the top of the tin for the glaze. Place the tin in an oven preheated to 150’C and cook for 20 – 25 minutes, keeping your eye on it. The cream should be just set and wobble very slightly in the middle. Remove from the oven, allow cooling for 3 – 4 minutes and then stretch a piece of cling film over the tin; this will allow the cream to finish cooking in its residual heat. When it is completely cold, place in the fridge for 1 hour.
For the chocolate glaze :
150ml water
175g caster sugar
55g cocoa powder
125ml double cream
2 1/3 gelatin leaves
40g 64% dark chocolate, chopped
Put the water and caster sugar in a saucepan and bring to the boil, stirring to dissolve the sugar. Whisk in the cocoa powder and cream, bring back to the boil, then turn the heat down and simmer for 10 minutes.
Soak the gelatin in cold water for about 5 minutes, until soft and pliable, then squeeze out all the water. Remove the pan from the heat and add the gelatin, stirring until dissolved. Leave to cool for 3 – 4 minutes, then pour on the chopped chocolate, whisking until it has melted. Pass through a fine sieve and leave to cool.
Remove the brownie from the fridge and spread a layer of the cooled glaze on top, smoothing the surface so it is level with the top of the tin. Return to the fridge to set.
Serve by carefully removing the brownie from the tin and cutting it into portions using a warm, wet knife.
