How to prepare a fantastic: chocolate, vanilla and pecans

Phenastic Method: Chocolate, vanilla and pecans

I don't know whether you know the "fantastik"? It's a sweet envisioned by Chef Michalak amongst pie and cake, less demanding to do than it appears 

Fantastik there are bounty and distinctive flavors then the decision was confused ... For my first attempt, I went on sure things: chocolate, vanilla and pecan, it's three c set is awesome! I utilized Valerie's formula for I-Love-Cakes with a couple of little changes, particularly in the whipped cream, which is here in vanilla and not in maple. We discover a brownie with pecan on which is poached a smooth chocolate and a whipped cream with vanilla, the mascarpone brings more cream and permits the whipped cream to stand well, over it is hurled with caramelized pecans ( which review the dears of funfairs) to bring crunchy and furthermore greedy 

With Valentine's Day moving toward this can make a pleasant treat for the event, your half will no uncertainty be feigned by the visual yet in addition by the taste on the grounds that honestly this cake is scrumptious orgasmic! The brownie is hyper-fondant and the creams on top is only an extraordinary thought! Also the caramelized pecans just "huuuum", bravo Valerie for this formula! 

fixings: 

(for a round shape of 22cm) 

For brownie: 

• 135g spread 

• 170g of dull chocolate 

• 115g of powdered sugar 

• 100g of dark colored sugar 

• 4 eggs 

• 135g of flour 

• 1 squeeze of salt 

• 80g of pecans 

For rich chocolate: 

• 30g of powdered sugar 

• 2 egg yolks 

• 100g entire drain 

• 100g of entire fluid cream 

• 130g of dull chocolate 

For the vanilla chantilly: 

• 100g of mascarpone 

• 100g of entire fluid cream 

• 1 vanilla bean 

For caramelized pecans: 

• 20g of pecans 

• 40g of powdered sugar 

Readiness: 

From rich to chocolate: 

Step 1

Whisk the yolks with the sugar until the point that the blend turns white and is frothy. 

Step 2

In a pot, pour the drain and cream and heat to the point of boiling. Pour half of this blend over the past blend and blend well. Put the entire in the container at that point make a cream, with a thermometer of cooking the temperature must reach 85 ° C, generally cook around 5 minutes while mixing continually until the point when the cream cuts the spoon. 

Step 3

Pour the cream over the chocolate, hold up 2 minutes at that point blend well to acquire a smooth and homogeneous planning. Shoot and place in an icebox. 

From chantilly to vanilla: 

Step 1

Blend the cream and the mascarpone at that point include the mash of the vanilla case (cut down the middle that one scratches with the blade to recuperate the grains). 

Step 2

Whisk cream and mascarpone well icy to acquire a firm whipped cream. Save in the cool. 

Brownie: 

Step 1

Preheat broiler to 180 ° C. 

Step 2

Cook every one of the pecans on a heating plate, it takes somewhat less than 10 minutes, the nuts ought to be gently hued and emit a decent odor. Book. 

Step 3

In a pan liquefy chocolate and margarine over low warmth. 

Step 4

Blend in sugar, dark colored sugar, salt and afterward eggs one by one. Include the flour and 80g of coarsely smashed pecan. 

Step 5

Empty the blend into a round buttered dish, I utilized a form with pivot in which I put at the last a sheet of cooking paper for a sheltered discharge! 

Step 6

Cook for 15 minutes at 180 ° C. The focal point of the brownie is as yet trembling, it's ordinary it will solidify a short time cooling. 

Step 7

Let cool before unmolding. 

Caramelized pecans: 

Step 1

In a skillet, pour the staying 20g of broiled pecans and sugar. 

Step 2

Leave the sugar to caramelize over a low/medium warmth at that point blend to coat every one of the pecans. Pour the blend onto a sheet of cooking paper, spreading it a little to give it a chance to cool. All that remaining parts is to squash them at the season of dressage. 

Dressage: (to be done when every one of the components are totally cool) 

Step 1

Place the brownie on a serving dish by turning it over (the highest point of the cake will be in contact with the dish), along these lines the brownie will be exceptionally smooth. 

Step 2

Empty the chocolate cream into a pocket with a fluted sleeve and chantilly into a pocket with a sufficiently smooth attachment. 

Step 3

Poach the chantilly and rich together. There is no administer, we do this to the inclination, chunks of littler creams and greater ones to influence beautiful (to see underneath picture shut everything down essential). 

Step 4

Mastermind the pounded caramelized pecans over the creams. 

Step 5

Keep the fantastik crisp until tasting by abandoning it 30 minutes before tasting with the goal that the brownie discovers all its fondant!