almond flour |
300g |
Sinfonia Vegan Dark DF |
300g |
sugar |
150g |
VIGOR BAKING |
20g |
seed oil |
130g |
Rice flour |
200g |
water |
50g |
salt |
3g |
Plant based milk |
450g |
Dehydrated Fruits |
260g |
100% vegetable cream |
280g |
SINFONIA VEGAN M*LK DF |
320g |
VEGAN CHOCOLATE BROWNIE
Ingredients
almond flour
300g
Sinfonia Vegan Dark DF
300g
sugar
150g
20g
seed oil
120g
Rice flour
200g
water
50g
salt
3g
Plant based milk
450g
Dehydrated Fruits
200g
Preparation
Emulsify together chocolate and oil.
Pour all the ingredients and the emulsion into a planetary mixer, mix with paddle for 6min at medium speed, until obtained a homogeneous mixture.
Add by hand the dehydratet fruits.
WHIPPED GANACHE
Ingredients
100% vegetable cream
80g
SINFONIA VEGAN M*LK DF
120g
100% vegetable cream
200g
Preparation
Emulsify the hot cream with the chocolate.
While emulsifying add the cold cream.
Refrigerate for 4 hours
CHRUNCHY GLAZE
Ingredients
SINFONIA VEGAN M*LK DF
200g
seed oil
10g
Dehydrated Fruits
60g
Preparation
Mix all ingredients together.
Use at 30°C
Final composition
Fill the single-portion molds by 2/3 with the Brownie dough, cook at 165°C for 15-20 mins.
Once cold, remove them from the molds and glaze with the crunchy glaze.
Whip the ganache for a couple of minutes and decorate the surface of the cake.
Crafted using IRCA Group professional solutions
PASTRY
