AMERICAN BROWNIE DOUBLE CHOCOLATE |
uova intere |
acqua |
burro 82% m.g. |
PRALIN DELICRISP CARAMEL FLEUR DE SEL |
TOFFEE D'OR CARAMEL |
latte fresco intero |
panna 35% m.g. |
tuorlo d'uovo |
zucchero semolato |
LILLY NEUTRO |
SINFONIA CIOCCOLATO LATTE 38% |
CRUNCHY BEADS DARK |
CRUNCHY BEADS WHITE |
AMERICAN BROWNIE
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with leaf for 3-4 minutes.
Pour the mixture in 1 cm high molds and bake at 170°C for 15 minutes.
Let them cool completely.
CRUNCHY LAYER
Ingredients
Preparation
Melt PRALIN DELICRISP CARAMEL FLEUR DE SEL at low temperature.
MILK CHOCOLATE MOUSSE
Ingredients
fresh full-fat milk (3,5% fat)
125g
liquid cream 35% fat
125g
egg yolk
50g
caster sugar
25g
15g
SINFONIA CIOCCOLATO LATTE 38%
455g
liquid cream 35% fat
450g
Preparation
Gently stir sugar with egg yolks.
Mix milk and cream (1) and bring them to a boil.
Pour 1/3 of it on the yolks and sugar mixture and mix.
Add the remaining milk/cream mixture and heat at 85°C. Continue stirring with a spatula to obtain a crème anglaise.
Remove from heat, add LILLY NEUTRO and mix with a hand blender.
Melt SINFONIA CIOCCOLATO LATTE 38% at 45°C and add it to the crème angalise previously cooled to 45°C and mix with a hand blender.
Once the mixture is 30°C, add in 2 or 3 times the half-whipped cream (2) stirring gentily.
Final composition
Cut a disc of brownie, spread the crunchy layer over its surface and place it on the bottom of the DOBLA MINI CYLINDER WHITE/DARK.
Fill with a layer of caramel cream and a layer of milk chocolate mousse.
Decorate the top with CRUNCHY BEADS DARK and CRUNCHY BEADS WHITE
