Mini Cylinder - Caramel Dark
Mini Cylinder - Caramel Dark — an IRCA recipe in 5 components. Uses Irca Toffee D'Or Caramel Filling 15 kg.
- mixing time (brownie)
- 3-4 min
- baking temperature (brownie)
- 170 °C
- baking time (brownie)
- 15 min
- heating temperature (crème anglaise)
- 85 °C
- melting temperature (SINFONIA CIOCCOLATO LATTE 38%)
- 45 °C
- cooling temperature (crème anglaise)
- 45 °C
- mixture temperature before adding cream (mousse)
- 30 °C
Ingredients
American brownie
| Ingredient | Quantity |
|---|---|
| American Brownie Double Chocolate | 500 g |
| Eggs | 112 g |
| Water | 60 g |
| Unsalted butter 82% fat | 200 g |
Crunchy layer
| Ingredient | Quantity |
|---|---|
| Pralin Delicrisp Caramel Fleur de SEL |
Milk chocolate mousse
| Ingredient | Quantity |
|---|---|
| Fresh full-fat milk (3.5% fat) | 125 g |
| Liquid cream 35% fat (1) | 125 g |
| Egg yolk | 50 g |
| Caster sugar | 25 g |
| Lilly Neutro | 15 g |
| Sinfonia Cioccolato Latte 38% | 455 g |
| Liquid cream 35% fat (2) | 450 g |
Caramel cream
| Ingredient | Quantity |
|---|---|
| Irca Toffee D'Or Caramel Filling 15 kg |
Final composition
| Ingredient | Quantity |
|---|---|
| Crunchy Beads Dark | |
| Crunchy Beads White |
Method
- American brownie
Mix all the ingredients in a planetary mixer with the leaf for 3-4 minutes.
- American brownie
Pour the mixture into molds 1 cm high and bake at 170°C for 15 minutes.
- American brownie
Let them cool completely.
- Crunchy layer
Melt PRALIN DELICRISP CARAMEL FLEUR DE SEL at low temperature.
- Milk chocolate mousse
Gently stir the sugar with the egg yolks.
- Milk chocolate mousse
Mix the milk and cream (1) and bring them to a boil.
- Milk chocolate mousse
Pour 1/3 of it onto the yolk and sugar mixture and mix.
- Milk chocolate mousse
Add the remaining milk/cream mixture and heat to 85°C, stirring continuously with a spatula, to obtain a crème anglaise.
- Milk chocolate mousse
Remove from the heat, add LILLY NEUTRO and mix with a hand blender.
- Milk chocolate mousse
Melt SINFONIA CIOCCOLATO LATTE 38% at 45°C and add it to the crème anglaise, previously cooled to 45°C, and mix with a hand blender.
- Milk chocolate mousse
Once the mixture is at 30°C, fold in the half-whipped cream (2) in 2 or 3 additions, stirring gently.
- Final composition
Cut a disc of brownie, spread the crunchy layer over its surface and place it on the bottom of the DOBLA MINI CYLINDER WHITE/DARK.
- Final composition
Fill with a layer of caramel cream and a layer of milk chocolate mousse.
- Final composition
Decorate the top with CRUNCHY BEADS DARK and CRUNCHY BEADS WHITE.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.