Recipe: Milk Chocolate Brownie

18 Aug 2017

Recipe

Recipe: Milk Chocolate Brownie

Ingredients

Brownie

  • 1500 g of Tegral Satin Yellow Moist
  • 600 g of Carat Coverlux Milk
  • 75 g of Aristo Primeur Cake
  • 600 g of Oil
  • 450 g of Eggs
  • 150 g of Egg Yolks
  • 150 g of Inverted Sugar
  • 25 g of Candied Lemon
  • 25 g of Candied Orange
  • 400 g of Dried Fruits (roasted)

Ganache

  • 500 g of Festipak
  • 625 g of Carat Coverlux Dark

Working Method

Brownie

  • Melt the Carat Coverlux Milk with the Astro Primeur in a microwave to 45°C. 
  • In a mixing bowl with a paddle, mix the Tegral Satin Yellow Moist, oils, eggs, egg yolks and inverted sugar for 3 min. medium speed.
  • Add the melted Carat mix at 45°C into the mixer and mix for another 2 min. 
  • Add the roasted dried fruit and the candied fruit.
  • Spread the full recipe into a frame 40x60 min.
  • Bake 25 to 30 min. at 170°C.

Ganache

  • Boil the Festipak and pour over the Carat Coverlux Dark.
  • Use an immersion blender to obtain a good emulsion.
  • Cool down for 24 hours before using.

Build Up

  • Spread a first layer of 800 g ganache at room temperature on top of the brownie and set in the fridge.
  • Melt the last part of the ganache to 35°C and pour over the top of the brownie to glaze.