IRCA | MINI CYLINDER - CARAMEL DARK

MINI CYLINDER - CARAMEL DARK

Chocolate and caramel single-serve dessert

Difficulty level

Ingredients

AMERICAN BROWNIE DOUBLE CHOCOLATE g 500
eggs g 112
water g 60
unsalted butter 82% fat - melted g 200

Preparation

Mix all the ingredients in a planetary mixer with leaf for 3-4 minutes.
Pour the mixture in 1 cm high molds and bake at 170°C for 15 minutes.
Let them cool completely.

Preparation

Melt PRALIN DELICRISP CARAMEL FLEUR DE SEL at low temperature.

Ingredients

TOFFEE D'OR CARAMEL qb

Ingredients

fresh full-fat milk (3,5% fat) g 125
liquid cream 35% fat g 125
egg yolk g 50
caster sugar g 25
LILLY NEUTRO g 15
SINFONIA CIOCCOLATO LATTE 38% g 455
liquid cream 35% fat g 450

Preparation

Gently stir sugar with egg yolks.
Mix milk and cream (1) and bring them to a boil.
Pour 1/3 of it on the yolks and sugar mixture and mix.
Add the remaining milk/cream mixture and heat at 85°C. Continue stirring with a spatula to obtain a crème anglaise.
Remove from heat, add LILLY NEUTRO and mix with a hand blender.
Melt SINFONIA CIOCCOLATO LATTE 38% at 45°C and add it to the crème angalise previously cooled to 45°C and mix with a hand blender.
Once the mixture is 30°C, add in 2 or 3 times the half-whipped cream (2) stirring gentily.

Final composition

Cut a disc of brownie, spread the crunchy layer over its surface and place it on the bottom of the DOBLA MINI CYLINDER WHITE/DARK.
Fill with a layer of caramel cream and a layer of milk chocolate mousse.
Decorate the top with CRUNCHY BEADS DARK and CRUNCHY BEADS WHITE

Recipe created for you by Oriol Portabella

Pastry Chef