Christmas brownies
Christmas brownies
With forest fruit flavor.
Receptura
| Grupa | Težina / Zapremnina | Proizvod |
|---|---|---|
| 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 |
Priprema
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.
