Orange Brownie
Recipe
| Ingredients | Kg | % |
|---|---|---|
| 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.
