Christmas brownies
Christmas brownies
With forest fruit flavor.
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Red Forest Fruit Cake | 1.000 g | base |
| Margarine Princess | 290 g | base |
| Water | 60 g | base |
| Eggs | 100 g | base |
| Hazelnuts | 200 g | base |
| Arabesque White 30% | 100 g | base |
| Fruitful Strawberry | 1.000 g | coulis |
| Water | 100 g | coulis |
| Gelatin | 4 τμχ | coulis |
| Water | 500 g | cream |
| Minuta Ivoire | 200 g | cream |
| Fruitful Strawberry/ Blueberry/ Raspberry | 350 g | cream |
| Roma Top (whip) | 250 g | cream |
| Inverted sugar syrup | 350 g | glaze |
| Casa Cream 30% | 160 g | glaze |
| Gelatin | 4 pcs | glaze |
| Arabesque White 30% | 350 g | glaze |
| Paletta Cold Gel | 100 g | glaze |
| Fruitful Strawberry/ Blueberry/ Raspberry | 100 g | glaze |
Preparation
Base
Mix all the ingredients, apart from the hazelnuts and the chocolate, with the whisk at the medium speed for 3 minutes.
Add the hazelnuts and the chopped chocolate and mix.
Pour in a baking sheet of 30×40cm and bake at 170°C for 21 minutes.
Stawberry coulis
Heat the Fruitful Strawberry and the water in a microwave. After softening the gelatin in cold water, homogenize it in the hot fruit mixture. Serve in a pan and place in the freezer. Cut into cubes.
Cream
Mix the water with the Minuta for 3 minutes on the high speed. Add the Fruitful and mix with a mariz. When the fruit is well homogenized, fluff with the whipped cream.
Glaze
Heat the Inverted Sugar Syrup, with the Casa Cream in the microwave up to 60°C. Homogenize the gelatin and then together with the chocolate. Add Palette Cold Jell and Fruitful.
Products
Red Forest Fruit Cake
Mix in powder form for the preparation of homemade taste cakes with cocoa and forest fruit aroma.