DUBAI BROWNIE
An super dessert that combines a heart of crunch and softness, merging the rich flavor of milk chocolate with the exotic sweetness of the Dubai center.
Difficulty level
An super dessert that combines a heart of crunch and softness, merging the rich flavor of milk chocolate with the exotic sweetness of the Dubai center.
Ingredients
| IRCA BROWNIES CHOC | g 1000 |
| water | g 250 |
| unsalted butter 82% fat | g 300 |
Preparation
Mix all ingredients in a stand mixer with the paddle attachment at medium speed for 2-3 minutes.
Fill the appropriate silicone molds for lollipops about 2/3 full, insert the sticks, and bake at 180–190°C in a static oven or 170–180°C in a fan-assisted oven for about 20 minutes.
Allow the brownies to cool completely before removing them from the molds.
Ingredients
| liquid cream 35% fat | g 150 |
| water | g 40 |
| LILLY NEUTRO | g 40 |
| CHOCOCREAM MILK & COCOA | g 250 |
| liquid cream 35% fat | g 200 |
Preparation
Prepare the milk chocolate namelaka to your preference, ensuring it achieves a velvety, creamy consistency.
Preparation
Slightly warm the PRALIN DELICRISP DUBAI PISTACHIO in the microwave. Using a piping bag, fill the center of each brownie with the warm pralin cream.
Use a bit of namelaka to adhere cocoa biscuit crumbs to the walls of the brownie cylinder.
Pipe a crown of namelaka cream on top of the brownie, then fill the center with slightly warmed PRALIN DELICRISP DUBAI PISTACHIO.
Decorate with DOBLA decorations.
Pastry Chef and Gelato Maker
