vegetable oil |
270g |
RENO CONCERTO FONDENTE 58% |
560g |
eggs |
450g |
TOP CAKE GLUTEN FREE |
630g |
chopped walnuts |
200g |
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.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
Crafted using IRCA Group professional solutions
PASTRY
