facebook-tracking-pixelIRCA | CHOCOLATE AND RASPBERRY DOME

CHOCOLATE AND RASPBERRY DOME

Oven-baked single serve

Difficulty level

Ingredients

IRCA BROWNIES CHOC g 1000
water g 250
unsalted butter 82% fat g 300

Preparation

Mix IRCA BROWNIES CHOC and water in a planetary mixer with paddle for 2-3 minutes.

Add gently the liquid butter and continue mixing.

Put the mixture in a pastry bag, then spread it in dome-shaped silicone molds.

Bake in convection oven at 165°C for 15-18 minutes, then place them in a blast chiller until completely cooled.

Ingredients

TOP FROLLA g 1000
unsalted butter 82% fat - soft g 400
eggs - room temperature g 100-150

Preparation

Mix soft butter, eggs and TOP FROLLA in a planetary mixer until homogeneous.

Cover with plastic film and place in the fridge for 2-3 hours.

Roll it in a dough roller to 2-3 mm thickiness, then cut it with a pastry ring.

Bake in convection oven at 170°C for 10-12 minutes.

Preparation

Heat CHOCOCREAM CRUNCHY CACAO E NOCCIOLE at 35°C

Final composition

Once cooled, unmold the brownies dome and, using a pastry ring and a knife, make a hollow in the center of the single-serve. 

Using a pastry bag, fill the hollow with raspberry filling.

Glaze the dessert with the crunchy chocolate covering.

Place the dessert over a shortcrust pastry disc.

Decorate with chocolate and a fresh raspberry filled with raspberry filling.