IRCA | LANGHE TIME

Ingredients

unsalted butter 82% fat - melted g 450 
MINUETTO FONDENTE ECUADOR 70% - melted at 45°C g 450
almond flour g 100
eggs g 550
TOP CAKE GLUTEN FREE g 900
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 60
fleur de sel g 3
MINUETTO FONDENTE ECUADOR 70% g 250
GRANELLA DI NOCCIOLA g 250

Preparation

Emulsify butter and melted chocolate to make a ganache.

In a planetary mixer with the paddle attachment, beat eggs, TOP CAKE GLUTEN FREE and almond flour, until well combined.

Combine with the ganache.

Add GRANELLA DI NOCCIOLA and chocolate.

Grease and flour some 16-18cm diameter cake moulds and fill them for 2/3 of their volume with the batter.

Bake at 170°C for about 30 minutes.

Put in the blast chiller at positive temperature until hardened, then remove from mould.

Ingredients

PRALINE AMANDE NOISETTE g 750 
MINUETTO FONDENTE ECUADOR 70% - heated to 45°C g 425
BURRO DI CACAO - heated to 45°C g 125
GRANELLA DI NOCCIOLA g 200

Preparation

Use an immersion blender to emulsify chocolate, praline and cocoa butter.

Then, stir GRANELLA DI NOCCIOLE in using a spatula.

Use the glaze at 30-35°C.

Ingredients

milk 3.5% fat g 200 
stracchino cheese g 80
liquid cream 35% fat g 200
GLUCOSIO g 8
LILLY NEUTRO g 35
SINFONIA CIOCCOLATO LATTE 38% g 325
ground coffee g 25

Preparation

Bring milk, coffee and GLUCOSIO to boil, then dissolve LILLY using a whisk.

Pour the mixture onto the chocolate and emulsify with an immersion blender.

While emulsifying continuously, pour the cream in a stream and then add the stracchino.

You should obtain a well-combined liquid mixture.

Refrigerate overnight.

The day after, whip the mixture in a planetary mixer with the whisk or the paddle attachment.

Ingredients

DELINOISETTE g 175 
confectioner's sugar g 175
fleur de sel g 2
egg whites g 35

Preparation

Mix the first three ingredients, then add the egg whites.

You should obtain a dough which is similar to shortcrust pastry.

Shape into small balls, place them onto parchment paper and bake at 150°C for about 15-20 minutes (open valve).

Cover them in a thin liquid dark chocolate coating and roll them into confectioner's sugar.

Sieve them to remove the sugar in excess.

Final composition

Glaze the brownie cake with the praline glaze.

Refrigerate to make the structure firm and stable.

Pipe a swirl of namelaka cream in the center of the cake.

Place the crumble balls onto the edge of the cake so that they lean against the namelaka.

Recipe created for you by Omar Busi

Pastry chef and Chocolatier