Pastry
Orange Brownie

Minuta Ivoire - Brownie with squidgy chocolate squares and orange coating.

Recipe

Group Weight / Volume Product
Roi Blanc 2.000 gr Sponge cake ingredients
Eggs 1.250 gr Sponge cake ingredients
Water 240 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 cream ingredients
Arancio Piu (paste) 150 gr Whipped cream ingredients
Masca Orange (coating) 1.000 gr Coating ingredients
Water 100 gr Coating ingredients
Bianca GR 500 gr Meringue ingredients
Water (hot 70°C) 500 gr Meringue ingredients
Sugar 1.000 gr Meringue ingredients
Scaldis Milk (compound chocolate) Extra ingredients

Preparation

    Use the wire whip to mix all the sponge cake ingredients together at high speed  for 6-8 minutes. Bake at 185-190°C for 50-60 minutes (on baking trays).

    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.

    Whip the cream. Use a round cutter to cut the sponge cake. Pour the cream into a silicone mold, top with a layer of sponge cake and then allow it to freeze.

    Remove from the mold and cover with the Masca Orange coating (once you have diluted it with water). Use a larger round cutter to cut the brownie and finish your creation by using it as a base to set the previous part on top.

    Finish decorating as you wish with the meringue and Scaldis Milk.

Orange Brownie

Products in this recipe

Minuta Ivoire

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