Comment faire le " Brownie Fondant, Façon Ducasse : Le Niveau au‑Dessus"

Brownies were invented in 1893 at the request of Mrs. Bertha Palmer, and pastry chef Joseph Sehl of the Palmer House in Chicago. These delicious Alain Ducasse-style brownies are distinguished by their intense chocolate flavor and melt-in-the-mouth texture, while retaining a thin, slightly crispy surface. They are made with high-quality dark chocolate, at least 60% cocoa, which allows them to reveal deep and powerful flavors. The batter, carefully mixed to avoid incorporating too much air, produces a dense, soft, and melt-in-the-mouth result. These delights are studded with large pieces of roasted pecans, which add a crunchy note and additional complexity to the palate. Here, they're walnuts, because I have a tree that's just waiting to produce them, but they're just as good as pecans, which have crossed the ocean. Served warm or cold, these Alain Ducasse-style brownies offer an irresistible contrast between the runny center and the golden crust, perhaps accompanied by vanilla custard or homemade ice cream for even more indulgence. For the recipe, click here: A 15 x 20 centimeter rectangular mold, 5 centimeters high 15 milliliters of water 70 grams of walnuts, or pecans if you really want to follow the Chicago, USA recipe, but why bring them across the ocean 🌎 when they're so good here. 45 grams of caster sugar 100 grams of softened unsalted butter 100 grams of caster sugar 2 eggs (+- 105 grams) 50 grams of standard flour or wheat flour 100 grams of 60% cocoa dark chocolate Images and music: https://pixabay.com/fr/ roar-of-a-lion-154719 cozy-weaves-soft-logo-176378 https://www.chicagohistory.org/palmer... Swing Haven 8 - Chicago - Reed Mathis