Gianduja Caramel
Gianduja Caramel
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| American Brownie | 1000 g | for the brownie |
| Eggs | 240 g | for the brownie |
| Princess margarine | 150 g | for the brownie |
| Water | 150 g | for the brownie |
| Cold water | 800 g | for the cream |
| Milk | 400 g | for the cream |
| Minuta Ivoire | 500 g | for the cream |
| Whipped Cream | 600 g | for the cream |
| Pasta Gianduja Antica | 150 g | for the cream |
| Pasta Caramello al Sale | 50 g | for the cream |
| Arabesque Milk 34% | 1000 g | covering |
| Sunflower oil | 240 g | covering |
| Roasted hazelnut crocan | 150 g | covering |
| Inverted sugar | 350 g | milk glaze |
| Paletta Cold Gel | 200 g | milk glaze |
| Casa Cream 35% | 160 g | milk glaze |
| Arabesque Milk 34% | 80 g | milk glaze |
| Arabesque White 30% | 270 g | milk glaze |
| Gelatin leaves | 4 pcs | milk glaze |
| Variegone Dulce di Latte | extra |
Preparation
Brownies
Beat all the ingredients together for 3 minutes on high speed with the flat beater.
Serve the dough in a 30x40 pan and bake for about 17 minutes at 170°C.
Cream
Beat the whipped cream until stiff.
Put the first three ingredients in the mixer bowl and beat them on high speed with the whisk for 5'.
Finally, homogenize the mixture with the whipped cream and the two ice cream pastes.
Covering
Melt the chocolate with the sunflower oil in the microwave and then blend with the hazelnut.
Milk glaze
Melt the chocolate in a microwave.
Heat the cream and melt the hydrated gelatin sheets in it.
Mix all the ingredients together in a jug and store in storage at 28-30 °C.
Setup
Cut the brownie base with a round cookie cutter and make a hole in the center with a smaller one, which you fill with Dulce di Latte and freeze.
Fill a desired silicone mold with the cream and freeze.
After the above have frozen, cover them respectively.
Place the glazed paste on the brownie and garnish at will.
