{"id":7597,"date":"2016-03-24T07:00:15","date_gmt":"2016-03-24T06:00:15","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=7597"},"modified":"2018-04-12T10:29:45","modified_gmt":"2018-04-12T08:29:45","slug":"recept-brownie-met-chocolade-karamel-met-gedroogde-vruchten","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/recept-brownie-met-chocolade-karamel-met-gedroogde-vruchten","title":{"rendered":"Recept: Brownie met karamel van gedroogde vruchten"},"content":{"rendered":"Leestijd:<\/span> 2<\/span> minuten<\/span><\/span>

G<\/span>ebruik de beste chocolade die u kan vinden en geef toe aan het zinnelijke genot van een brownie die smelt in uw mond… Pierre Marcolini verzint er nog een delicate karamel met gedroogde vruchten bij.<\/strong><\/p>\n

\"UNE-Life-Magazine2\"<\/strong>Bereidingstijd: 20 minuten
\nBaktijd: 40 minuten<\/p>\n

\u00a0<\/strong>INGREDIENTEN<\/strong><\/span><\/h1>\n

Voor een tiental brownies<\/span><\/strong><\/p>\n

    \n
  • 180 g zwarte chocolade (vb. grand cru Criollo Blanco uit Mexico)<\/li>\n
  • 240 g zachte boter<\/li>\n
  • 5 eieren<\/li>\n
  • 400 g poedersuiker<\/li>\n
  • 120 g bloem<\/li>\n<\/ul>\n

    Karamel<\/span><\/strong><\/p>\n

      \n
    • 200 g gepelde pistaches<\/li>\n
    • 30 g gepelde hazelnoten<\/li>\n
    • 30 g gepelde amandelen<\/li>\n
    • 50 g vloeibare room 35% MG<\/li>\n
    • 200 g poedersuiker<\/li>\n
    • 50 g zachte boter<\/li>\n
    • 1 stevig snuifje fleur de sel<\/li>\n<\/ul>\n

      BEREIDING<\/strong><\/span><\/h1>\n

      Brownies<\/span><\/strong><\/p>\n

        \n
      • Hak de chocolade fijn met een mes.<\/li>\n
      • Laat smelten in bain-marie met de boter in kleine klontjes gesneden.<\/li>\n
      • Laten afkoelen.<\/li>\n
      • Meng de eieren met de suiker.<\/li>\n
      • De chocolade en de gesmolten boter toevoegen.<\/li>\n
      • Voeg de bloem toe.<\/li>\n
      • Boter een bakvorm in en stort er het deeg in.<\/li>\n
      • Zet 40 minuten in de oven.<\/li>\n
      • Laten afkoelen vooraleer uit de vorm te halen.<\/li>\n<\/ul>\n

        Karamel<\/span><\/strong><\/p>\n

          \n
        • Oven voorverwarmen op 160\u00b0C.<\/li>\n
        • Leg de pistachenoten, hazelnoten en amandelen op een plaat en zet 15 minuten in de oven.<\/li>\n
        • Zet opzij.<\/li>\n
        • Laat de room lauw worden.<\/li>\n
        • Zet opzij.<\/li>\n
        • In een andere kom kookt u de suiker droog, op een zacht vuur, tot u een blonde karamel bereikt.<\/li>\n
        • Deglaceer met de room en blijf roeren.<\/li>\n
        • Voeg de boter in kleine klontjes toe alsook de fleur de sel.<\/li>\n
        • Voeg de geroosterde noten toe.<\/li>\n
        • Laat afkoelen.<\/li>\n
        • Overgiet de nog warme brownie met de notenkaramel.<\/li>\n<\/ul>\n
          \n

          *Uit \u2018<\/em>Cacao – De la f\u00e8ve \u00e0 la tablette\u2019
          \n<\/em><\/span>Pierre Marcolini, Marie-Pierre Morel & Chae Rin Vincent,
          \nEd. de La Martini\u00e8re, 380 blz., \u20ac 39,90.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

          Leestijd:<\/span> 2<\/span> minuten<\/span><\/span>Dit recept van chocoladegoeroe Pierre Marcolini is een genot om te maken \u00e9n te proeven. Geef eraan toe!<\/p>\n","protected":false},"author":8,"featured_media":8323,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[900],"tags":[450],"class_list":["post-7597","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecepten","tag-gastronomie-wijn"],"yoast_head":"\nRecept: brownie met karamel van P. 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