Ghost Muffin

Red Velvet Cake

COMPOSITION:

For 10 pie Ø 10x6 cm

  • Brownie dought
  • Chocolate Creme Cake Base crumble
  • Broken dought (Pate brisee)

 

1. Brownie

  • 1000 g Brownie Mix
  • 400 g Water (60ºC)

 

2. Crumble

  • 1000 g Chocolate Creme Cake Base 
  • 250 g Butter

 

3. Broken Dought

  • 500 g Mix pasta brisa
  • 125 g Butter
  • 50 g Egg

WORKING METHOD:

1. Brownie
  • Mix Brownie mix with water during 1 minute slow speed and 3 minutes at medium speed.
  • Fill mould.


2. Crumble
  • Mix Chocolate Creme Cake Base with butter until get crumbles.
  • Cover all the brownie’s dought with crumble and bake.


BAKE TEMPERATURE: 190-200°C BAKING TIME: 25-30 minutes

3. Broken Dought

  • Mix all the ingredients toghether until get the broken dought(Pasta brisa, pate brisee,..)
  • Extend and cut the shape of a tombstone.


BAKE TEMPERATURE: 180-200°C BAKING TIME: 15 minutes

ASSEMBLY:

  • Cold down and cut rectangles 5 x 10 cm.
  • Decorate with tombstone written with Glaçage chocolate