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Mix all ingredients to form a shortcrust dough and allow to rest.
NOTE: left over shortcrust dough can be kept chilled or frozen and re-used.
Mix all ingredients for 3 minutes on medium speed.
Mix DAWN® Salted Caramel Fond and hot water together.
Add the cream cheese and stir until smooth.
Fold in the whipped cream in two stages.
Roll out the chocolate shortcrust dough to 2.5mm and place on a greased or paper-lined 60 x 20cm tray.
Spoon the brownie batter onto the rolled out chocolate shortcrust dough.
Bake at 180˚C for 25-30 minutes and leave to cool.
Warm up DAWN® Delicream San Felipe Chocolate and spread on top of the cooled brownie layer.
Sprinkle caramelised hazelnuts on top.
Top with salted caramel cream, flatten and chill.
Spread a thin layer of DAWN® Decorgel Plus Caramel on top.
Cut into 4cm slices.
Pipe salted caramel cream waves on the top of each slice and dust with cocoa powder.
MAKES: One 60 x 20cm tray; 15 pieces
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