

Brookie Choco Nocciola
Brookie Choco Nocciola
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 Choco 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
Brownie Preparation
Place all brownie ingredients in the mixing bowl and mix on medium speed with the paddle attachment for 2-3 minutes.
Cookie Preparation
Place all cookie ingredients in the mixing bowl and mix on medium speed with the paddle attachment until a uniform dough is formed.
Assembly (before baking)
Fill 1/3 of the mold with American Brownies dough and another 1/3 with soft cookies and Daily Moist Choco Cake.
Bake together at 170°C for 15 minutes, depending on the mold size.
Once cooled, unmold.
Decoration
Top with Chocolatier Nocciola and hazelnuts.
