burro 82% m.g. |
MINUETTO FONDENTE ECUADOR 70% |
farina di mandorle |
uova |
TOP CAKE GLUTEN FREE |
GRANELLA DI NOCCIOLA |
PRALINE AMANDE NOISETTE |
SINFONIA CIOCCOLATO FONDENTE 56% |
BURRO DI CACAO |
latte 3.5% m.g. |
JOYPASTE CAFFE' |
LILLY NEUTRO |
SINFONIA CIOCCOLATO LATTE 38% |
panna 35% m.g. |
GLUTEN FREE BROWNIE
Ingredients
unsalted butter 82% fat - per la ganache
450g
MINUETTO FONDENTE ECUADOR 70% - fuso a 45°C per la ganache
450g
almond flour
100g
eggs - a temperatura ambiente
550g
900g
MINUETTO FONDENTE ECUADOR 70% - in gocce
250g
250g
Preparation
Emulsify butter and chocolate in order to prepare a ganache.
In a planetary mixer, add TOP CAKE GLUTEN FREE, almond flour and eggs, mix with a flat paddle at slow speed for a couple of minutes.
Combine the ganache with the whipped batter, then add chocolate chips and chopped hazelnuts.
Fill the single-portion mould and bake at 170°C for 30 minutes.
PRALINE FROSTING
Ingredients
SINFONIA CIOCCOLATO FONDENTE 56%
425g
125g
200g
Preparation
Melt chocolate together with cocoa butter, add to praline.
Emulsify with an immersion blender, then add the chopped hazelnuts.
Use the frosting at 30-35°C.
COFFEE FLAVOURED NAMELAKA CREAM
Ingredients
milk 3.5% fat
125g
35g
SINFONIA CIOCCOLATO LATTE 38%
280g
liquid cream 35% fat
250g
Preparation
Bring milk and JOYPASTE CAFFE to the boil, add LILLY and blend with a whisk.
Pour the liquid onto the chocolate and emulsify with an immersion blender,
While emulsifying constantly, add liquid cream.
When the cream is fully emulsified, refrigerate the namelaka cream overnight.
Final composition
Glaze the brownie with praline frosting.
Put in the fridge to set the texture.
In a planetary mixer, whip the namelaka cream whit a whisk at medium speed.
Dress the brownie with the whipped namelaka cream, using a piping bag with a "Saint Honerè" piping tube.
Decorate with MOCCA BEANS DOBLA.
