Chocolate and Pecan Brownies, sautéed strawberries, vanilla ice cream and cardamom wafer

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Gastronomy

Chef(s) Chef Pâtissière Katy Normandin (Hôtel La Sapinière) offer(s) you the following dessert:

Brownies:

60 g egg yolk
110 g sugar
110 g brown sugar
170 g butter
90 g bittersweet chocolate 58%
40 g all-purpose flour
10 g cocoa powder
75 g roasted powder (5 minutes at 350°)
90 g egg white

Beat the egg yolk, sugar and brown sugar until smooth. Melt the chocolate and butter, and add it to the previous mixture.
Add the flour and the cocoa, mix gently and add the egg white and the pecans.Pour in a mould (8x10) and bake at 350° for about 10 minutes (time may vary depending on the oven)

Strawberries sautéed in butter

Fresh strawberries cut into quarters
Icing sugar to taste
Unsalted butter

Melt the butter in a pan and add the strawberries and sugar. Cook over medium heat until slightly softened.

Ganache

100 g 35% cream
75 g bittersweet chocolate
8 g unsalted butter

Bring the cream to a boil, add the chocolate, whip, and add the butter.

Cardamom wafer

1 egg
50 g sugar
50 g unsalted butter
50 g all-purpose flour
½ tsp ground cardamom

Combine the butter and the sugar; mix well. Add the egg. Once all is well combined, add the flour and the cardamom. For the wafer, you will need a waffle iron; if you do not have one, you can replace the wafer with a pirouline or a crunchy butter cookie.

Spread the ganache on the brownies cake.
Cut into round shaped pieces.
Put a piece in a plate add some strawberries on top, some vanilla ice cream and drizzle with caramelized pecans. Add the wafer and some fresh mint.

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