Ferrero
Recipe
| Ingredients | Kg | % |
|---|---|---|
| Roi Chocolat | 2.000 gr | Sponge cake ingredients |
| Eggs | 1.280 gr | Sponge cake ingredients |
| Water | 220 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 ingredients |
| Gianduja Delice (paste) | 150 gr | Whipped cream ingredients |
| Arabesque Milk (chocolate) | 1.000 gr | Coating ingredients |
| Sunflower oil | 300 gr | Coating ingredients |
| Hazelnut crumbs | 100 gr | Coating ingredients |
| Scaldis Dark (compound chocolate) | Extra ingredients |
Preparation
Use the wire whip to mix all the sponge cake ingredients together at high speed for 6-8 minutes. Pour into molds, filling slightly above ½ of the molds and bake at 175-180°C for 35-40 minutes.
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.
Pour the cream into a half-round silicone mold, filling up to ½ and then top with a layer of sponge cake. Fill the rest of the mold with cream. Let it freeze.
Remove from the molds and assemble the half parts together. Dip the formed spheres into the coating and place the brownie on top.
Finish decorating as you wish with Scaldis Dark.
