Orange Brownie
Orange Brownie
Minuta Ivoire - Brownie with squidgy chocolate squares and orange coating.
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Roi Blanc | 2.000 gr | Sponge cake ingredients |
| Eggs | 1.250 gr | Sponge cake ingredients |
| Water | 240 gr | Sponge cake ingredients |
| American Brownie | 1.000 gr | Brownie ingredients |
| Margarine Princess | 150 gr | Brownie ingredients |
| Eggs | 240 gr | Brownie ingredients |
| Water | 150 gr | Brownie ingredients |
| Minuta Ivoire | 500 gr | Cream ingredients |
| Water | 800 gr | Cream ingredients |
| Milk | 400 gr | Cream ingredients |
| Roma Top (Vegetable cream) | 300 gr | Whipped cream ingredients |
| Casa Cream UHT (Fresh cream) | 300 gr | Whipped cream ingredients |
| Arancio Piu (paste) | 150 gr | Whipped cream ingredients |
| Masca Orange (coating) | 1.000 gr | Coating ingredients |
| Water | 100 gr | Coating ingredients |
| Bianca GR | 500 gr | Meringue ingredients |
| Water (hot 70°C) | 500 gr | Meringue ingredients |
| Sugar | 1.000 gr | Meringue ingredients |
| Scaldis Milk (compound chocolate) | Extra ingredients |
Preparation
Use the wire whip to mix all the sponge cake ingredients together at high speed for 6-8 minutes. Bake at 185-190°C for 50-60 minutes (on baking trays).
Use the flat beater to mix all the brownie ingredients together at medium speed for to 2-3 minutes. Pour onto a parchment paper lined tray, filling up to 1,5-2 cm. Bake at 170-180°C for 20-30 minutes and allow to cool down. Use a round cutter to cut the brownie.
Whip the cream. Use a round cutter to cut the sponge cake. Pour the cream into a silicone mold, top with a layer of sponge cake and then allow it to freeze.
Remove from the mold and cover with the Masca Orange coating (once you have diluted it with water). Use a larger round cutter to cut the brownie and finish your creation by using it as a base to set the previous part on top.
Finish decorating as you wish with the meringue and Scaldis Milk.
Products
Minuta Ivoire
Exceptional custard filling with ivoire color. It is freeze/thaw stable, extremely flexible and easy to use.