IRCA BROWNIES CHOC |
1500g |
Water |
375g |
Butter with 82% fat content |
450g |
Granulated sugar |
350g |
Pectin NH |
16g |
Passion fruit puree |
500g |
Whole milk |
200g |
Glucose |
10g |
LILLY NEUTRO |
45g |
JOYGELATO COCCO |
16g |
SINFONIA WHITE CHOCOLATE 33% |
340g |
Cream |
250g |
Brownie preparation
Ingredients
1500g
Water - room-temperature
375g
Butter with 82% fat content - gently melted
450g
Preparation
- In a planetary mixer with the paddle attachment, mix IRCA BROWNIES CHOC and water for 2–3 minutes at low speed.
- Then mix for an additional minute while adding the melted butter, still at low speed (without whipping the mixture).
- Spread the batter onto a baking tray lined with parchment paper.
- Bake at 180–190°C in deck ovens or 170–180°C in convection ovens for 25–30 minutes.
Passion fruit gelée
Ingredients
Granulated sugar
350g
Pectin NH
16g
Passion fruit puree
500g
Preparation
- Disperse the NH pectin into the sugar to prevent lumps. Heat the puree to 50°C and add the pectin, mixing well. Bring the mixture to a boil and continue cooking for a couple of minutes.
- Pour the mixture into a frame lined with a silicone mat, then shock-freeze the entire preparation.
Coconut namelaka
Ingredients
Whole milk
200g
Glucose
10g
45g
16g
SINFONIA WHITE CHOCOLATE 33%
340g
Cream
250g
Preparation
- Bring the first four ingredients to a gentle boil, then mix with the white chocolate and finally with the cold cream.
- Let the mixture crystallize in the refrigerator for at least 8–10 hours before whipping.
Final Composition
- Using a round cutter in the preferred size, cut out the brownie and slice it in half. On one of the two halves, use a smaller round cutter to remove a portion from the center.
- Using the same cutter as before, cut out the shock-frozen passion fruit insert as well.
- Then create a sandwich with the two brownie halves and the passion fruit insert.
- Whip the coconut namelaka in a planetary mixer and, using a nozzle of your choice, pipe a dollop in the center of the brownie.
- Shock-freeze the individual dessert and then coat the base and sides with a chocolate glaze thinned with oil, 60/40.
Manuel De Brasi
Pastry Chef
Manuel chose to nurture his passion for pastry from a young age, graduating from the Istituto Giovanni Falcone in Gallarate in 2024.
