BAKED SWEET WITH TIRAMISU FLAVOURED CREAMY TOPPING
|IRCA BROWNIES CHOC||g 750|
|unsalted butter 82% fat - softened||g 190|
Combine all the ingredients in a planetary mixer equipped with paddle attachment at medium speed for 2-3 minutes. Take care not to incorporate air.
Cast the batter into a 30x40m mould lined with parchment paper.
Bake at 180-190°C for about 20 minutes.
Let it cool down and, when cold, cut into 9x5cm rectangular pieces.
|PRALIN DELICRISP CLASSIC - heated to 30°C||g 300|
Spread a thin layer of PRALIN DELICRISP onto a sheet of parchment paper.
Refrigerate for 1 hour.
Once cold, cut into 8x4 rectangular pieces and store them into freezer until you need to use them, in order to provide them with the right consistency to work with during the assembly final step.
Place a piece of crunchy insert onto a rectangle of brownie.
Use a pastry bag fitted with a smooth basketweave tip to pipe the tiramisu flavoured creamy topping and create a wavy effect over the whole surface of the brownie.
Sprinkle with HAPPYCAO and decorate as you like.