BRIOCHE-SACHER

-Mix MORELLINA with 100 grams of water (2) thus creating a ganache which will be added as the last ingredient almost at the end of the dough.
-Knead Dolce Forno, the remaining water, milk, eggs, yeast and salt for 10-15 minutes 
-add the soft butter in several stages, until you obtain a smooth and velvety paste with a soft consistency.
-Finish the dough by first adding the ganache.
-Let the dough rest at room temperature for 40 minutes, covering it with a cloth or plastic sheet.
-Subsequently divide them into 10 gram pieces, roll them up, place them on trays and place in a leavening cell at 28-30°C with relative humidity of 60-80% for 80-90 minutes (otherwise in a warm environment covering the products with foil plastic).

In a stand mixer with paddle attachment, mix IRCA BROWNIES CHOC and water for 2-3 minutes at low speed.
Finally mix for another minute, adding the melted butter at low speed (without whipping the mixture).
Pour the mixture into a 60x40 pan lined with baking paper
Cook at 170-180 °C for approximately 14-15 minutes.
Once cooked, cool quickly in a blast chiller until completely frozen.
Cut out 5-6cm brownie discs. Store in the freezer until used.

Dissolve at 32-35°C to proceed with use.