Xmas brownies


Group Weight / Volume Product
Red Forest Fruit Cake 1.000 g base
Margarine Princess 290 g base
Water 60 g base
Eggs 100 g base
Hazelnuts 200 g base
Arabesque White 30% 100 g base
Fruitful Strawberry 1.000 g coulis
Water 100 g coulis
Gelatin 4 τμχ coulis
Water 500 g cream
Minuta Ivoire 200 g cream
Fruitful Strawberry/ Blueberry/ Raspberry 350 g cream
Roma Top (whip) 250 g cream
Inverted sugar syrup 350 g glaze
Casa Cream 30% 160 g glaze
Gelatin 4 pcs glaze
Arabesque White 30% 350 g glaze
Paletta Cold Gel 100 g glaze
Fruitful Strawberry/ Blueberry/ Raspberry 100 g glaze



    Mix all the ingredients, apart from the hazelnuts and the chocolate, with the whisk at the medium speed for 3 minutes.

    Add the hazelnuts and the chopped chocolate and mix.

    Pour in a baking sheet of 30×40cm and bake at 170°C for 21 minutes.

    Stawberry coulis

    Heat the Fruitful Strawberry and the water in a microwave. After softening the gelatin in cold water, homogenize it in the hot fruit mixture. Serve in a pan and place in the freezer. Cut into cubes.


    Mix the water with the Minuta for 3 minutes on the high speed. Add the Fruitful and mix with a mariz. When the fruit is well homogenized, fluff with the whipped cream.


    Heat the Inverted Sugar Syrup, with the Casa Cream in the microwave up to 60°C. Homogenize the gelatin and then together with the chocolate. Add Palette Cold Jell and Fruitful.

Xmas brownies