Ingredients

Group Brownie
Ingredient
KG
Weight (%)
Butter
0.375
19.5
Chocolate (chopped)
0.350
18.2
Sugar
0.500
26.0
Egg
0.300
15.6
Soft wheat flour
0.350
18.2
Salt
0.008
0.4
American cola (6090)
0.017
0.9
Colco
0.010
0.5
Aromatic baking powder
0.015
0.8
Total Weight: 1.925
Group Mousse for 20 globes
Ingredient
KG
Weight (%)
Cranberries frozen
0.150
-
Raw sugar
0.030
-
Fond Suisse
0.120
-
Mascarpone
0.250
-
Heavy cream
0.150
-
Water
0.100
-
Lemon flavour natural (6232)
0.005
-
Total Weight: 0.805

Method

1. Melt butter and chocolate.
2. Add sugar and egg. Blend for 2 minutes using a beater.
3. Add the remaining ingredients and blend for 3 minutes.
4. Pour the batter into a 60*40 cm capsule.
5. Bake at 200°C for approx. 16 minutes.
6. Stir frozen cranberries and sugar. Leave aside.
7. Use a whisk and mix the remaining ingredients for 4 minutes. Add the cranberry-sugar blend.
8. Place mousse in silicone globe moulds.
9. Punch circles out of the brownie, with a slightly smaller diameter than the globes.
10. Press the brownie into the globe. The brownie should not be visible. Freeze.
11. Carefully press the globes out of the mould and garnish.

Ingredients

Group Brownie
Ingredient
KG
Weight (%)
Butter
0.375
19.5
Chocolate (chopped)
0.350
18.2
Sugar
0.500
26.0
Egg
0.300
15.6
Soft wheat flour
0.350
18.2
Salt
0.008
0.4
American cola (6090)
0.017
0.9
Colco
0.010
0.5
Aromatic baking powder
0.015
0.8
Total Weight: 1.925
Group Mousse for 20 globes
Ingredient
KG
Weight (%)
Cranberries frozen
0.150
-
Raw sugar
0.030
-
Fond Suisse
0.120
-
Mascarpone
0.250
-
Heavy cream
0.150
-
Water
0.100
-
Lemon flavour natural (6232)
0.005
-
Total Weight: 0.805

Method

1. Melt butter and chocolate.
2. Add sugar and egg. Blend for 2 minutes using a beater.
3. Add the remaining ingredients and blend for 3 minutes.
4. Pour the batter into a 60*40 cm capsule.
5. Bake at 200°C for approx. 16 minutes.
6. Stir frozen cranberries and sugar. Leave aside.
7. Use a whisk and mix the remaining ingredients for 4 minutes. Add the cranberry-sugar blend.
8. Place mousse in silicone globe moulds.
9. Punch circles out of the brownie, with a slightly smaller diameter than the globes.
10. Press the brownie into the globe. The brownie should not be visible. Freeze.
11. Carefully press the globes out of the mould and garnish.

Category

Category

Patisserie

Finished Product

Finished Product

Dessert

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