olio vegetale |
RENO CONCERTO FONDENTE 58% |
uova |
TOP CAKE GLUTEN FREE |
noci spezzettate |
GLUTEN FREE BROWNIE
Ingredients
vegetable oil - per la ganache
270g
RENO CONCERTO FONDENTE 58% - fuso a 45°C per la ganache
360g
eggs - a temperatura ambiente
450g
630g
RENO CONCERTO FONDENTE 58% - in gocce
200g
chopped walnuts
200g
Preparation
Emulsify oil and chocolate forming the ganache.
In a planetary mixer, add TOP CAKE GLUTEN FREE and eggs, mix with a flat paddle at medium speed for a 7-8 minutes.
Add the ganache and mix to the whipped mass, then add chocolate chips and chopped walnut.
Fill a baking sheet 30x40 cm previously greased with detaching spray or equipped with oven paper.
Bake at 170°C for 35 minutes.
IRCA products in the recipe
PASTRY
