Whip egg whites and granulated sugar over a bain-marie until 50°C. Transfer to a mixer bowl and continue whipping until cooled.
Very carefully fold in the powdered sugar. Transfer to a silicone mold. Bake at 80°C for a minimum of 4 hours in a fan oven.
02
Step 2
Pecan Brownie Biscuit
Chop and lightly toast the pecans (5–10 minutes at 170°C).
Melt the chocolate and warm it. Mix the soft butter into the chocolate.
Whisk the eggs and brown sugar until light and fluffy, then add to the chocolate and butter mixture. Next, add the sifted flour, and finally, the toasted pecans.
Pour the mixture into a mold and bake at 170°C for 20 minutes.
03
Step 3
Creamy Chocolate (64%)
Warm the milk and cream. Pour over the lightened egg yolks.
Heat the cream to 84°C.
Strain if necessary and pour over the dark chocolate glaze.
Homogenize the cream and pour into a flexipan mold.
Place the brownie biscuit on top and cool.
04
Step 4
Whipped Cream
Mix the powdered sugar and cream. Whip until firm. Combine with the remaining dessert elements.
