burro 82% m.g. |
MINUETTO FONDENTE ECUADOR 70% |
farina di mandorle |
uova intere |
TOP CAKE GLUTEN FREE |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
fior di sale |
GRANELLA DI NOCCIOLA |
PRALINE AMANDE NOISETTE |
BURRO DI CACAO |
latte 3.5% m.g. |
stracchino |
panna 35% m.g. |
GLUCOSIO |
LILLY NEUTRO |
SINFONIA CIOCCOLATO LATTE 38% |
caffè macinato |
DELINOISETTE |
zucchero a velo |
albumi |
GLUTEN FREE BROWNIE
Ingredients
unsalted butter 82% fat
450 g
MINUETTO FONDENTE ECUADOR 70% - (1)
450g
almond flour
100g
eggs
550g
900g
fleur de sel
3g
MINUETTO FONDENTE ECUADOR 70% - (2)
250g
250g
Preparation
Emulsify butter and melted chocolate to make a ganache.
In a planetary mixer with the paddle attachment, beat eggs, TOP CAKE GLUTEN FREE and almond flour, until well combined.
Combine with the ganache.
Add GRANELLA DI NOCCIOLA and chocolate.
Grease and flour some 16-18cm diameter cake moulds and fill them for 2/3 of their volume with the batter.
Bake at 170°C for about 30 minutes.
Put in the blast chiller at positive temperature until hardened, then remove from mould.
PRALINE GLAZE
Ingredients
750 g
MINUETTO FONDENTE ECUADOR 70%
425g
125g
200g
Preparation
Use an immersion blender to emulsify chocolate, praline and cocoa butter.
Then, stir GRANELLA DI NOCCIOLE in using a spatula.
Use the glaze at 30-35°C.
NAMELAKA WITH STRACCHINO, CHOCOLATE AND COFFEE
Ingredients
milk 3.5% fat
200 g
stracchino cheese
80g
liquid cream 35% fat - (35% m.g.)
200g
8g
35g
SINFONIA CIOCCOLATO LATTE 38%
325g
ground coffee
25g
Preparation
Bring milk, coffee and GLUCOSIO to boil, then dissolve LILLY using a whisk.
Pour the mixture onto the chocolate and emulsify with an immersion blender.
While emulsifying continuously, pour the cream in a stream and then add the stracchino.
You should obtain a well-combined liquid mixture.
Refrigerate overnight.
The day after, whip the mixture in a planetary mixer with the whisk or the paddle attachment.
CRUMBLE BALLS
Ingredients
Preparation
Mix the first three ingredients, then add the egg whites.
You should obtain a dough which is similar to shortcrust pastry.
Shape into small balls, place them onto parchment paper and bake at 150°C for about 15-20 minutes (open valve).
Cover them in a thin liquid dark chocolate coating and roll them into confectioner's sugar.
Sieve them to remove the sugar in excess.
Final composition
Glaze the brownie cake with the praline glaze.
Refrigerate to make the structure firm and stable.
Pipe a swirl of namelaka cream in the center of the cake.
Place the crumble balls onto the edge of the cake so that they lean against the namelaka.
IRCA products in the recipe
PASTRY
IRCA
PRALINE AMANDE NOISETTE
PASTRY
IRCA
LILLY NEUTRO
PASTRY
IRCA
GRANELLA DI NOCCIOLA
GELATO
JOYGELATO
JOYPASTE VANIGLIA MADAGASCAR/BOURBON
CHOCOLATE
IRCA
BURRO DI CACAO
PASTRY
IRCA
TOP CAKE GLUTEN FREE
PASTRY
IRCA
DELINOISETTE
PASTRY
