Showtime Boots

It's up to you.

10 detailed steps, from preparation to service.

1. Preparing the brownie

   Turn the oven on at 170 °C in conventional oven setting (no fan). Line the 24 × 24 cm tin with baking paper. Cut 140 g of butter into cubes, chop 200 g of dark chocolate and melt them together over very low heat while stirring. Remove from heat as soon as the mixture is smooth.

2. Mix the eggs

   Break the 3 eggs in a bowl and remove any shells. Add 140 g of sugar and a pinch of salt. Whisk in hand for 1 minute, without looking for a voluminous foam. Pour in the warm chocolate while mixing.

3. Add flour and nuts

   Fold in 90 g of flour with spatula until white traces disappear. Cut roughly 80 g of pecans and incorporate them. Spread the dough regularly in the pan.

4. Cook and then cool

   Bake 22 to 25 minutes. The edges should be taken and a blade planted in the center should come out with some wet crumbs, without liquid paste. Leave 20 minutes in the mold, then lift the paper and wait 1 hour on a wire rack.

5. Draw the boots

   Trace on paper two simple silhouettes of boots seen in profile, each 20 cm high and 11 cm wide: a rectangular stem 6 cm wide, a rounded foot and a square heel 3 cm. Cut the paper. Arranges the head-to-toe templates on the brownie to fit in the rectangle.

6. Cut the cake

   Lay the templates on the completely cold brownie and cut vertically with a small knife. Lift each boot with a large spatula. Keep the offcuts to taste it: they should not serve as a hidden structure.

7. Make the pink ganache

   170 g of white chocolate. Heat 60 g of cream until it simmers, pour on it, wait 2 minutes and then mix. Add a pinch of liposoluble pink dye. Let cool for 15 to 20 minutes until spreadable.

8. Dress the boots

   Put the two boots on a flat. Spread the 70 g of jam in a thin layer on top, then covers with pink ganache. Keep the sides partially bare so that the brownie remains recognizable. The boots never stand.

9. Draw the soles

   Melt the 40 g of dark chocolate decor in a soft bain-marie. With a cornet, draw a wide black stripe along the underside of each foot and heel. Draw three small strokes at the top of each stem; no real lace, stem or decor is required.

10. Strengthen and share

    Refrigerate 30 minutes to freeze the decor. Take the boots out 15 minutes before cutting them into 4-5 cm portions. Brownie drops are kept separately in a box.