CROIBROWNIES

Knead all the ingredients, with the exception of the water and butter.

Add the water several times, until it will be completely absorbed.

Knead, until  to get a smooth and dry dough.

Add the butter to the dough 2-3 times. The result will be a smooth and velvety paste.

Let the dough to rest for about 30-40 minutes at room temperature.

Then roll out the dough with the dough sheeter giving the dough a rectangular shape.

Cover it tightly and let the dough cool for at least 30 minutes in the fridge or blast chiller at a temperature of 2-4 ° C.

Roll out the dough and proceed to incorpored the KASTLE CROISSANT (260 g / kg of dough).

Give 2 folds to 4 (2 double turn).

After the last fold, let the dough to rest for 10-15 minutes in the fridge.

In a planetary mixer with the padel, stir IRCA BROWNIES CHOC ,water and melted butter for 3-4 minute at low speed (without whipping the mixture).

With the help of a piping bag, pour the mixture in the silicone (silicone composed of trapezoidal cylinders 3x3 cm SF022 SILIKOMART) filling it for 3/4.

Bake at 170-180 ° C for about 14-15 min.

Once cooked, let them cool down quickly in a blast chiller until it will be completely frozen.

Remove the brownies cylinders from the silicone and keep them well covered in the freezer until use.

With a piping bag, fill the silicone mold used to make the brownies with 25g of CUCKICREAM.

Put it in the blast chiller until they will be completely frozen.

Remove the frozen CUCKICREAM discs from the silicon mold and store them in negative.

Dilute the BLITZ with 20% of water and heat slightly.

WARNINGS: use it hot on freshly baked croissants.