IRCA BROWNIES CHOC |
acqua |
burro 82% m.g. |
FRUTTIDOR CILIEGIA ROSSA |
LILLY NEUTRO |
RENO CONCERTO FONDENTE 58% |
panna 35% m.g. |
PRALIN DELICRISP NOIR |
MIRROR CIOCCOLATO |
Combine the IRCA BROWNIES CHOC and water in a mixer equipped with whisk or paddle attachment at medium speed for 2-3 minutes, then add the melted butter. Lay the doughin a tray 60 X 40 h 1
Ingredients
Preparation
Combine the IRCA BROWNIES CHOC and water in a mixer equipped with whisk or paddle attachment at medium speed for 2-3 minutes, then add the melted butter. Lay the doughin a tray 60 X 40 h 1
Ingredients
Preparation
Combine the IRCA BROWNIES CHOC and water in a mixer equipped with whisk or paddle attachment at medium speed for 2-3 minutes, then add the melted butter. Lay the doughin a tray 60 X 40 h 1
Ingredients
RENO CONCERTO FONDENTE 58%
600g
liquid cream 35% fat
300g
liquid cream 35% fat
700g
water
70g
70g
