Fundamental: Brownies Technique by Veliche™ Gourmet

Fundamentals for daily use: Brownies

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Veliche™ Gourmet is happy to share some basic fundamentals of bakery, pastry and confectionery with you. These fundamentals are meant to inspire you and help you work with our chocolate in a way that saves time and delivers the best possible result. This guide offers our first selection of balanced applications, based on our complete range of highly workable couverture chocolates, inclusions, cocoa products (butter, powder) and service products, such as the tasty Hazelnut Praliné 65%. As your committed partner, we provide direct access to our products, and our passionate team is always happy to support you.

Slowly mix egg and sugar, brown sugar and vanilla bean pulp to melt the sugar. Mix slowly and do not whip the preparation. At the same time, heat the cream with butter to 100°C and pour onto the chocolate to make a ganache. Add this ganache to the egg preparation and finish the mix by adding fl our. Spread out in the mould and place the chopped nuts on top before baking. Bake approximately 15 min at 170°C in a convection oven (baking time and temperature can be adapted to size and thickness).

Chef’s tip
Experiment with different nuts for the topping. You can even create your own cocktail of nuts and dried fruits. There are two approaches to baking brownies. The process above results in ‘half-baked’ brownies. If you extend the baking time, you’ll get ‘fully baked’ brownies. The ideal temperature for eating is around 20-22°C.

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