MINI CYLINDER - CARAMEL DARK
Chocolate and caramel single-serve dessert
Difficulty level
Chocolate and caramel single-serve dessert
Ingredients
| AMERICAN BROWNIE DOUBLE CHOCOLATE | g 500 |
| eggs | g 112 |
| water | g 60 |
| unsalted butter 82% fat - melted | g 200 |
Preparation
Mix all the ingredients in a planetary mixer with leaf for 3-4 minutes.
Pour the mixture in 1 cm high molds and bake at 170°C for 15 minutes.
Let them cool completely.
Ingredients
| PRALIN DELICRISP CARAMEL FLEUR DE SEL | To Taste |
Preparation
Melt PRALIN DELICRISP CARAMEL FLEUR DE SEL at low temperature.
Ingredients
| TOFFEE D'OR CARAMEL | To Taste |
Ingredients
| fresh full-fat milk (3,5% fat) | g 125 |
| liquid cream 35% fat | g 125 |
| egg yolk | g 50 |
| caster sugar | g 25 |
| LILLY NEUTRO | g 15 |
| SINFONIA CIOCCOLATO AL LATTE 38% | g 455 |
| liquid cream 35% fat | g 450 |
Preparation
Gently stir sugar with egg yolks.
Mix milk and cream (1) and bring them to a boil.
Pour 1/3 of it on the yolks and sugar mixture and mix.
Add the remaining milk/cream mixture and heat at 85°C. Continue stirring with a spatula to obtain a crème anglaise.
Remove from heat, add LILLY NEUTRO and mix with a hand blender.
Melt SINFONIA CIOCCOLATO LATTE 38% at 45°C and add it to the crème angalise previously cooled to 45°C and mix with a hand blender.
Once the mixture is 30°C, add in 2 or 3 times the half-whipped cream (2) stirring gentily.
Ingredients
| CRUNCHY BEADS DARK | To Taste |
| CRUNCHY BEADS WHITE | To Taste |
Cut a disc of brownie, spread the crunchy layer over its surface and place it on the bottom of the DOBLA MINI CYLINDER WHITE/DARK.
Fill with a layer of caramel cream and a layer of milk chocolate mousse.
Decorate the top with CRUNCHY BEADS DARK and CRUNCHY BEADS WHITE
Pastry Chef
