Preparation
Ingredients
IRCA BROWNIES CHOC
g 750 IRCA Brownies Choc
g 190 Cold water
g 190 Soft butter
MOUSSE FILLING
g 200 Praline Amande Noisette or Praline Noisette
g 200 Liquid cream
g 350 Cream
(with the addition of 50 g of Lilly Neutral and 50 g of water) tot. g 450
Combine all the ingredients in a planetary mixer equipped with paddle attachment at medium speed for 2-3 minutes. Put the mixture into a 30x40 cm molds, on ovenproof paper. Bake at 180-190°C (traditional oven) or 170-180°C (ventilated oven) for 20 minutes.
Cut into pieces. Melt Praline Amande Noisette or Praline Noisette at 45°C, add it to the liquid cream stirring until a soft and homogeneous ganache is obtained. Whip the cream with Lilly Neutral and water, incorporating gently. We suggest adding the cream two times. Finally, pipe into Dobla dome molds, Insert frozen Praline Noisette then cover. Decorate with chocolate crumble siding and some Dobla touch.
Note: for plate presentation, pour hot chocolate sauce before serving.
g 750 IRCA Brownies Choc
g 190 Cold water
g 190 Soft butter
MOUSSE FILLING
g 200 Praline Amande Noisette or Praline Noisette
g 200 Liquid cream
g 350 Cream
(with the addition of 50 g of Lilly Neutral and 50 g of water) tot. g 450
Combine all the ingredients in a planetary mixer equipped with paddle attachment at medium speed for 2-3 minutes. Put the mixture into a 30x40 cm molds, on ovenproof paper. Bake at 180-190°C (traditional oven) or 170-180°C (ventilated oven) for 20 minutes.
Cut into pieces. Melt Praline Amande Noisette or Praline Noisette at 45°C, add it to the liquid cream stirring until a soft and homogeneous ganache is obtained. Whip the cream with Lilly Neutral and water, incorporating gently. We suggest adding the cream two times. Finally, pipe into Dobla dome molds, Insert frozen Praline Noisette then cover. Decorate with chocolate crumble siding and some Dobla touch.
Note: for plate presentation, pour hot chocolate sauce before serving.
