Caramel-filled Brownie Cookies
16-014
Group Brownie Cookie
Ingredient
KG
%
Fino Chocolate Cake Mix
0.250
100.00
All Purpose Flour
0.042
16.80
Sugar
0.039
15.56
Eggs
0.028
11.12
Water
0.044
17.76
Vegetable Oil
0.042
16.68
FINO DARK CHOCOLATE BUTTONS (chopped)
0.056
22.24
Total Weight: 0.500
Group Filling
Ingredient
KG
%
BAKELS CARAMEL CREAM
0.046
-
BAKELS DAIRY BLEND
0.015
-
Light corn syrup
0.013
-
Sea salt
0.001
-
Cashew nuts (toasted and chopped)
0.006
-
Total Weight: 0.080
Group Topping
Ingredient
KG
%
BAKELS WHITE CHOCOLATE TRUFFLE (Heat & Pour)
0.008
-
Total Weight: 0.008
How to do it:
Brownie Cookie:
1. Combine all ingredients in a mixing bowl.
2. Using a paddle, mix on low speed for 30 seconds.
3. Roll into a log. Cover with cling wrap and chill for 30 minutes for easy handling.
4. Scale to 30g. Round.
5. Make a thumb-size indentation at the center and place filling.
6. Round to cover the filling.
7. Arrange pieces on a flat sheet.
8. Bake at 180°C for 10-12 minutes. Do not overbake.
9. Cool and drizzle with Heat & Pour White Chocolate Truffle.
Filling:
1. In a heavy-bottomed saucepan, combine Caramel Cream, World Butter Compound and light corn syrup. Heat while continuously stirring until Caramel Cream melts and the mixture appears homogeneous.
2. Add sea salt and cashew nuts while continuously stirring.
3. Cool to room temperature.
4. Pour into a ring mold placed on top of a silicone mat. Caramel mixture should be at least ¼ cm. thick inside the ring mold.
5. Freeze until set.
Yield: 16 pieces x 30g batter
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