Krieger
Moscow
I have been working in pastry art for more than ten years.
I started my career as at-home pastry chef promoting my brand online. The desire to develop myself in the profession determined my future destiny — I left my successful home cake studio and began to work as an ordinary employee at a restaurant.
I was as a pastry chef assistant for a while and became a chef in four years. Now, I work as a brand pastry chef for GRANDPRO and three restaurants: Farro Pasta Bar, Shogun, and The Garden Café; besides, I am a teacher at Novikov School.
COFFEE AND NUTMEG BROWNIES
Ingredients
-
Brownies
- Bitter chocolate 70% cocoa (or dark chocolate 54% cocoa) 350 г
- Eggs 525 g
- Wheat flour 225 g
- Sugar 175 g
- Ground dried ginger 3,5 g
- GRANDPRO Cake margarine 175 g
- Syrup
- Water 300 g
- Sugar 150 g
- Freeze-dried coffee 20 g
- Ground dried ginger 5 g
- Muscat ganache
- Cream 33% fat 1200 g
- Leaf gelatin 10 g
- White chocolate 325 g
- Ground nutmeg 4 g
- Coffee caviar
- Refined deodorized vegetable oil 500 g
- Water 380 g
- Sugar 50 g
- Freeze-dried coffee 20-30 g
- Gelatin 25 g
cooking
Brownies
- Melt GRANDPRO Cake margarine and chocolate in a water bath. Whisk eggs and sugar until fluffy. Sift wheat flour together with ground ginger.
- Add the chocolate mixture to the egg mixture and mix until smooth. Add the flour mixture to the chocolate-egg mixture and mix in a mixer until smooth using the whisk attachment.
- Bake in molds at 220°C for 4 minutes (70 g of dough per one mold). Mix into a homogeneous mass.
*You may pour the dough into pastry bags and freeze it, defrost and bake when necessary. You may vary the recipe adding syrup made of water, sugar, coffee, and ground ginger. Adjust sugar and coffee to taste. If you use bitter chocolate, it is better to make the syrup sweet. If it is dark chocolate, cook the syrup with less sugar.
Muscat ganache
- Heat ½ part of the cream to 70—80°C with nutmeg and let it infuse for 1–2 hours. Soak leaf gelatin in cold water. Cool the remaining part of the cream.
- After infusing, bring the cream with nutmeg to a boil and pour over chocolate. Add gelatin to the mixture. Blend with immersion blender until smooth and let it cool to 30°C.
- Add the cooled part of the cream to the cooled premix, stir until smooth and leave to crystallize for 6 to 12 hours. Before use, whisk the ganache to light peaks.
Coffee caviar
- Soak gelatin in cold water. Mix water, sugar and coffee in a saucepan until dissolved, bring to a boil and remove from heat. Add gelatin, mix until combined and pour into a gravy boat.
- Pour the oil into a high container and freeze (the oil should be almost frozen). Pour the coffee mixture (cooled, but still liquid) in drops from the gravy boat into the frozen oil. Thus, you we should get small coffee spheres.
- Throw the coffee caviar on a sieve and rinse with very cold water. Put it to a plastic box and close tightly with cling film.
*To prevent the coffee caviar from drying out, store it in a box with cold water and 5 g of vegetable oil. Before serving, it is necessary to filter coffee caviar through a sieve.
Assembling the dessert
- Put a brownie on a plate; put some ganache next to it and make a small notch in it. Put coffee caviar in the notch. Decorate with freeze-dried raspberries and microgreens if desired.