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Raspberry Brownie Pastry
A delicious combination of a sweet brownie with fresh raspberry!
170°C
30 min
40 pieces
Ingredients
Brownie:
1.100 g
Damco browniemix
460 g
Water
130 g
Butter, melted
Cream:
1.400 g
Butter
400 g
Damco top R
1.000 g
Water, cold
100 g
Chocuise souplesse pure, melted
Other:
Frucaps raspberry filling
InstructionsPrintDownload PDF
Decoration:
- Chocolate decoration available through Vipam International
Instructions for brownie:
- Mix all ingredients in a bowl into a homogeneous batter.
- Pour the batter into a 60x20x5cm tray and bake.
Instructions for cream:
- Whisk the water and Damco Top R into a smooth cream.
- Soften the butter with a paddle attachment in the lowest gear. Then add the cream. (Warm the bowl with a burner a little if the cream is too stiff.)
- Mix the cream on the lowest gear for 45 minutes.
- Divide the cream into two parts and mix one part of it into the Chocuise souplesse pure.
Finishing:
- Place a layer of Frucaps raspberry filling on the 0.5 cm thick baked brownie base. Then apply a 1.5 cm thick layer of the vanilla cream on top. Place this in the freezer for 12 hours.
- Remove from the plate, cut the edges off (as little as possible) and cut the cake into 9x3cm pieces.
- Using a fork, dip the pastries through the Chocuise souplesse pure.
- Place chocolate cream on the pastry and finish as desired.
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