Antep Peanut Cream Brownie

Antep Peanut Cream Brownie

Servings

8

Prep

20 min

Cook

40 min




Ingredients for pistachio cream brownie recipe

For Brownie

  • 130 g butter
  • 200 g bitter chocolate (chopped)
  • 1 cup of powdered sugar
  • 3 eggs
  • Half cup + 2 tablespoon flour
  • Half tea spoon salt
  • 1/4 cup cocoa

For Antep peanut cream

  • 1/4 cup milk
  • 100 g white chocolate
  • 100 g labelle cheese
  • 1 tablespoon butter
  • 100 ml cream
  • 1 egg yolk
  • 65 g powder pistachio

For the above

  • File Antep peanuts

Antep peanut cream brownie preparation

  • For Brownie, melt the butter and bitter chocolate in a benmerian way. Stir for a few minutes, add powdered sugar and beat with a mixer. Add the eggs one by one and continue to the oven. Add the vanilla and mix with a spatula. Add flour and cocoa through the sieve and add the mixture. After adding the salt, mix all the ingredients with a spatula gently.
  • Cool greasy paper so that it will reach the bottom of the baking container. Transfer the prepared brownie mixture to the cooking container and cook for 40 minutes in a preheated 180 ° flask. Take it out of the oven and let it warm.
  • Melt the butter, milk and chocolate in a bowl for the pistachio cream. Leave for 1-2 minutes to warm up, add egg yolk and beat with a mixer. In another bowl, whisk the cooled cream with a mixer. Add the white chocolate mixture and beat it for a few minutes. Add pistachio pistachio and lobster cheese and mix for another 2 minutes.
  • Put the cream you prepared in the fridge. After waiting for about 1 hour, post it on brownie, which you left out of your heart. After waiting 1 day in the fridge, slice it and serve it by decorating it with pistachio nuts.




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