IRCA | Choco-Toffee Slice

Ingredients

TOP FROLLA g 500
unsalted butter 82% fat g 175
eggs g 50
JOYPASTE CARAMEL g 12
ground ginger g 2

Preparation

Mix all ingredients with paddle. Refrigerate for at least one hour.Roll out and cut out some 8,5x4,5 rectangles and bake at 180-190°C.

Ingredients

AMERICAN BROWNIE DOUBLE CHOCOLATE g 1.000
eggs g 225
water g 120
unsalted butter 82% fat g 400

Preparation

Mix all ingredients with paddle. Refrigerate for at least one hour.Roll out and cut out some 8,5x4,5 rectangles and bake at 180-190°C.

Ingredients

milk g 500
glucose g 20
LILLY NEUTRO g 38
RENO CONCERTO FONDENTE 58% g 625
liquid cream 35% fat g 625

Preparation

Mix all ingredients with paddle. Refrigerate for at least one hour.Roll out and cut out some 8,5x4,5 rectangles and bake at 180-190°C.

Ingredients

milk g 500
glucose g 15
LILLY NEUTRO g 70
SINFONIA CIOCCOLATO BIANCO g 560
liquid cream 35% fat g 250

Preparation

Mix all ingredients with paddle. Refrigerate for at least one hour.Roll out and cut out some 8,5x4,5 rectangles and bake at 180-190°C.

Ingredients

TOFFEE D'OR CARAMEL qb