Brookie Panettone Pistachio
Brookie Panettone Pistachio
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| American Brownie | 1.000 g | Brownie |
| Princess Margarine | 150 g | Brownie |
| Eggs | 240 g | Brownie |
| Water | 150 g | Brownie |
| Panettone Cake | 1.000 g | Soft Cookie |
| Soft pastry flour | 350 g | Soft Cookie |
| Princess Margarine | 400 g | Soft Cookie |
| Butter 99% | 100 g | Soft Cookie |
| Eggs | 100 g | Soft Cookie |
| Honey or glucose | 200 g | Soft Cookie |
Preparation
Preparation of Brownie
Place all the ingredients for the brownie into the mixing bowl and mix at medium speed with the "paddle" for 2 - 3 minutes.
Preparation of Cookie
Place all the ingredients in the pastry mixer and mix with the paddle for ±2 minutes at low speed until a pliable and homogeneous dough forms.
Assembly (before baking)
Place American Brownies dough in 1/3 of the pan and soft cookie dough with Panettone Cake in the other 1/3.
Bake together at 170 °C for 15 minutes, depending on the pan.
Once cooled, unmold.
Decoration
Chocolatier Pistachio.
