Pastry
Ferrero

Minuta Ivoire - Tempting combination of chocolate, cream and hazelnuts dessert.

Recipe

Group Weight / Volume Product
Roi Chocolat 2.000 gr Sponge cake ingredients
Eggs 1.280 gr Sponge cake ingredients
Water 220 gr Sponge cake ingredients
American Brownie 1.000 gr Brownie ingredients
Margarine Princess 150 gr Brownie ingredients
Eggs 240 gr Brownie ingredients
Water 150 gr Brownie ingredients
Minuta Ivoire 500 gr Cream ingredients
Water 800 gr Cream ingredients
Milk 400 gr Cream ingredients
Roma Top (Vegetable cream) 300 gr Whipped cream ingredients
Casa Cream UHT (Fresh cream) 300 gr Whipped ingredients
Gianduja Delice (paste) 150 gr Whipped cream ingredients
Arabesque Milk (chocolate) 1.000 gr Coating ingredients
Sunflower oil 300 gr Coating ingredients
Hazelnut crumbs 100 gr Coating ingredients
Scaldis Dark (compound chocolate) Extra ingredients

Preparation

    Use the wire whip to mix all the sponge cake ingredients together at high speed for 6-8 minutes. Pour into molds, filling slightly above ½ of the molds and bake at 175-180°C for 35-40 minutes.

    Use the flat beater to mix all the brownie ingredients together at medium speed for to 2-3 minutes. Pour onto a parchment paper lined tray, filling up to 1,5-2 cm. Bake at 170-180°C for 20-30 minutes and allow to cool down. Use a round cutter to cut the brownie.

    Pour the cream into a half-round silicone mold, filling up to ½ and then top with a layer of sponge cake. Fill the rest of the mold with cream. Let it freeze.

    Remove from the molds and assemble the half parts together. Dip the formed spheres into the coating and place the brownie on top. 

    Finish decorating as you wish with Scaldis Dark.

Ferrero

Products in this recipe

Minuta Ivoire

Exceptional custard filling with ivoire color. It is freeze/thaw stable, extremely flexible and easy to use.