Brookie Cookies and Cream
Brookie Cookies and Cream
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| American Brownie | 1.000 g | Brownie |
| Princess Margarine | 150 g | Brownie |
| Eggs | 240 g | Brownie |
| Water | 150 g | Brownie |
| Daily Moist Cake | 500 g | Soft Cookie |
| Flour 70% | 180 g | Soft Cookie |
| Princess Margarine | 260 g | Soft Cookie |
| Eggs | 70 g | Soft Cookie |
| Glucose | 150 g | Soft Cookie |
Preparation
Preparation of Brownie
Place all the ingredients for the brownie in the mixing bowl and mix at medium speed with the "paddle" for 2-3 minutes.
Preparation of Cookie
Place all the ingredients in the mixing bowl and mix with the paddle at medium speed until a uniform dough is formed.
Assembly (before baking)
Place the American Brownie dough in one-third of the mold as the base, and in the other third, add the soft cookies with the Daily Moist Cake.
Bake together at 170°C for 15 minutes, depending on the size of the mold.
Once cooled, remove from the mold.
Decoration
Chocolatier Cookies and Cream and Biscotto Noir Orfeo.
