DUBAI BROWNIE
An super dessert that combines a heart of crunch and softness, merging the rich flavor of milk chocolate with the exotic sweetness of the Dubai center.
Difficulty level
An super dessert that combines a heart of crunch and softness, merging the rich flavor of milk chocolate with the exotic sweetness of the Dubai center.
Ingredients
| IRCA BROWNIES CHOC | g 1000 |
| water | g 250 |
| unsalted butter 82% fat | g 300 |
Preparation
Mix all ingredients in a stand mixer with the paddle attachment at medium speed for 2-3 minutes.
Fill the appropriate silicone molds for lollipops about 2/3 full, insert the sticks, and bake at 180–190°C in a static oven or 170–180°C in a fan-assisted oven for about 20 minutes.
Allow the brownies to cool completely before removing them from the molds.
Ingredients
| liquid cream 35% fat | g 150 |
| water | g 40 |
| LILLY NEUTRO | g 40 |
| CHOCOCREAM MILK & COCOA | g 250 |
| liquid cream 35% fat | g 200 |
Preparation
Bring the cream to a boil.
Add water and LILLY NEUTRO, and mix.
Add CHOCOCREAM MILK COCOA, stirring constantly.
Finally, slowly add the cold cream until emulsified.
Cover with plastic wrap and let rest overnight in the refrigerator.
Preparation
Slightly warm the PRALIN DELICRISP DUBAI PISTACHIO in the microwave. Using a piping bag, fill the center of each brownie with the warm pralin cream.
Use a bit of namelaka to adhere cocoa biscuit crumbs to the walls of the brownie cylinder.
Pipe a crown of namelaka cream on top of the brownie, then fill the center with slightly warmed PRALIN DELICRISP DUBAI PISTACHIO.
Decorate with DOBLA decorations.
Pastry Chef and Gelato Maker
