IRCA BROWNIES CHOC |
acqua |
burro 82% m.g. |
panna 35% m.g. |
LILLY NEUTRO |
CHOCOCREAM MILK & COCOA |
BROWNIE
Ingredients
Preparation
Mix all ingredients in a stand mixer with the paddle attachment at medium speed for 2-3 minutes.
Fill the appropriate silicone molds for lollipops about 2/3 full, insert the sticks, and bake at 180–190°C in a static oven or 170–180°C in a fan-assisted oven for about 20 minutes.
Allow the brownies to cool completely before removing them from the molds.
MILK CHOCOLATE NAMELAKA
Ingredients
liquid cream 35% fat
150g
water
40g
40g
liquid cream 35% fat
200g
Preparation
Prepare the milk chocolate namelaka to your preference, ensuring it achieves a velvety, creamy consistency.
DUBAI CRUNCHY CENTER
Slightly warm the PRALIN DELICRISP DUBAI PISTACHIO in the microwave. Using a piping bag, fill the center of each brownie with the warm pralin cream.
Final composition
Use a bit of namelaka to adhere cocoa biscuit crumbs to the walls of the brownie cylinder.
Pipe a crown of namelaka cream on top of the brownie, then fill the center with slightly warmed PRALIN DELICRISP DUBAI PISTACHIO.
Decorate with DOBLA decorations.
