Brick
10 servings
90 minutes
Brick is an exquisite dessert of author cuisine, combining airy chocolate biscuit, delicate chocolate mousse, and refined praline cream. Its texture amazes with contrast—the rich, velvety exterior hides the softness and lightness of the inner filling. The rich taste of dark chocolate harmonizes with caramel notes and a subtle aroma of creamy liqueur. Banana sauce adds fruity freshness, completing the palette of flavor shades. This dessert is made for true gourmets who appreciate the multilayered taste sensations and aesthetic pleasure. Inspired by the best traditions of pastry art, it can become a decoration for any celebration or a moment of pure enjoyment on an ordinary day.
1
Whip the egg whites with 125 grams of sugar. Melt 120 grams of butter, add dark chocolate, then the egg, yolks, and cocoa. Mix with the whipped egg whites, pour into a mold. Bake for twenty-five minutes at 170 degrees.
- Egg white: 200 g
- Sugar: 160 g
- Butter: 130 g
- Dark chocolate: 110 g
- Chicken egg: 1 piece
- Cocoa powder: 20 g
2
For chocolate mousse, melt 53% chocolate, whip 225 ml of cream, and gradually add it to the chocolate while whisking.
- Dark chocolate 53%: 140 g
- Heavy cream 35% fat: 450 ml
3
For the caramel, boil 25 grams of sugar with a teaspoon of water until brown. Add a tablespoon of cream and 10 grams of butter, and mix. For the praline mousse, whip 190 ml of cream. Separately, mix the caramel, 110 grams of sour cream, liqueur, and praline. Add the pre-soaked gelatin. Combine with the whipped cream.
- Sugar: 160 g
- Heavy cream 35% fat: 450 ml
- Butter: 130 g
- Sour cream: 150 g
- Cream liqueur: 0.5 tablespoon
- Praline (nut paste): 40 g
- Leaf (sheet) gelatine: 1 piece
- Heavy cream 35% fat: 450 ml
4
For banana sauce, blend banana, 40 grams of sour cream, 10 grams of sugar, and half a tablespoon of cream, then strain.
- Bananas: 40 g
- Sour cream: 150 g
- Sugar: 160 g
- Heavy cream 35% fat: 450 ml
5
For the velour, melt cocoa butter and chocolate separately, then mix. Place cut biscuit in molds, add chocolate mousse on top, then praline mousse. Cover with velour. Serve with banana sauce.
- Cocoa butter: 100 g
- Chocolate: 75 g