AMERICAN BROWNIE DOUBLE CHOCOLATE |
500g |
eggs |
112g |
water |
60g |
unsalted butter 82% fat |
200g |
liquid cream 35% fat |
800g |
fresh full-fat milk (3,5% fat) |
350g |
egg yolk |
115g |
caster sugar |
70g |
creme anglaise |
800g |
SINFONIA CIOCCOLATO FONDENTE 68% |
475g |
SINFONIA CIOCCOLATO LATTE 38% |
285g |
LILLY NEUTRO |
17.5g |
BROWNIE CAKE
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with whisk for 15 minutes.
Pour the mixture in 1 cm high molds and bake at 170°C for 15 minutes.
Let them cool completely.
CREME ANGLAISE
Ingredients
liquid cream 35% fat
350g
fresh full-fat milk (3,5% fat)
350g
egg yolk
115g
caster sugar
70g
Preparation
Gently stir sugar with egg yolks.
Mix milk and cream 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 and mix with a hand blender.
DARK CHOCOLATE MOUSSE
Ingredients
creme anglaise
300g
SINFONIA CIOCCOLATO FONDENTE 68%
475g
liquid cream 35% fat
450g
Preparation
Melt SINFONIA CIOCCOLATO FONDENTE 68% 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.
MILK CHOCOLATE MOUSSE
Ingredients
Preparation
Heat the crème anglaise at 45°C, add SINFONIA CIOCCOLATO LATTE 38% melted at 45ºC and mix using a hand blender.
Final composition
Cut a disc of brownie and place it on the bottom of the DOBLA MINI CYLINDER.
Fill with the dark chocolate mousse. Put in the blast chiller.
End with a tuft of milk chocolate cream.
Decorate the top with DOBLA FLOWER DARK.
Oriol Portabella
Pasticciere
Expert pastry chef , Oriol completed a succession of specialist courses in Barcelona before starting his career in the early 2000s and working with many patisseries.
