CHOCOLATE AND RASPBERRY DOME
Oven-baked single serve
Difficulty level
Oven-baked single serve
Ingredients
| IRCA BROWNIES CHOC | g 1000 |
| water | g 250 |
| unsalted butter 82% fat | g 300 |
Preparation
Mix IRCA BROWNIES CHOC and water in a planetary mixer with paddle for 2-3 minutes.
Add gently the liquid butter and continue mixing.
Put the mixture in a pastry bag, then spread it in dome-shaped silicone molds.
Bake in convection oven at 165°C for 15-18 minutes, then place them in a blast chiller until completely cooled.
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat - soft | g 400 |
| eggs - room temperature | g 100-150 |
Preparation
Mix soft butter, eggs and TOP FROLLA in a planetary mixer until homogeneous.
Cover with plastic film and place in the fridge for 2-3 hours.
Roll it in a dough roller to 2-3 mm thickiness, then cut it with a pastry ring.
Bake in convection oven at 170°C for 10-12 minutes.
Ingredients
| FARCITURA DI FRUTTA - LAMPONI | To Taste |
Ingredients
| CHOCOCREAM CRUNCHY CACAO & NOCCIOLE | To Taste |
Preparation
Heat CHOCOCREAM CRUNCHY CACAO E NOCCIOLE at 35°C
Once cooled, unmold the brownies dome and, using a pastry ring and a knife, make a hollow in the center of the single-serve.
Using a pastry bag, fill the hollow with raspberry filling.
Glaze the dessert with the crunchy chocolate covering.
Place the dessert over a shortcrust pastry disc.
Decorate with chocolate and a fresh raspberry filled with raspberry filling.
