Recipe
Petit Gateau
Ingredients
Part Preparo
Sc Brownie500 g
Eggs300 g
Egg Yolks180 g
Butter280 g
Process
01. Melt the butter. Set aside.
02. Place Zeelandia SC Brownie and the melted butter in the mixer and mix.
03. Add the remaining ingredients and mix on low speed (speed 1). Caution: Do not overmix.
04. Place 80 g of batter in each pre-greased mold.
05. Bake at 180°C for approximately 15 minutes or until a dry crust forms in a deck oven.
06. Unmold and serve hot (it should be consumed hot, soon after preparation).
02. Place Zeelandia SC Brownie and the melted butter in the mixer and mix.
03. Add the remaining ingredients and mix on low speed (speed 1). Caution: Do not overmix.
04. Place 80 g of batter in each pre-greased mold.
05. Bake at 180°C for approximately 15 minutes or until a dry crust forms in a deck oven.
06. Unmold and serve hot (it should be consumed hot, soon after preparation).
Tips
- The raw batter for the petit gateau can be stored in the refrigerator for up to 3 days and frozen for up to 7 days. In this case, it is important to adjust the baking time to achieve an outer crust and a liquid inner batter.
- The chilled batter can be baked immediately while the frozen batter should be baked 1 hour after being taken out of the freezer.
- The chilled batter can be baked immediately while the frozen batter should be baked 1 hour after being taken out of the freezer.
Yield
15 Units of 80 g
Suggested shelf life
72
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 172 | % VD (*) |
| Carboidratos (g) | 13 | % VD (*) |
| Açúcares totais (g) | 9.4 | % VD (*) |
| Aç adicionados (g) | 9.2 | % VD (*) |
| Proteínas (g) | 3.0 | % VD (*) |
| Gorduras totais (g) | 12 | % VD (*) |
| Gorduras saturadas (g) | 6.4 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 82 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Petit Gateau
Ingredients
How to make it
01. Melt the butter. Set aside.
02. Place Zeelandia SC Brownie and the melted butter in the mixer and mix.
03. Add the remaining ingredients and mix on low speed (speed 1). Caution: Do not overmix.
04. Place 80 g of batter in each pre-greased mold.
05. Bake at 180°C for approximately 15 minutes or until a dry crust forms in a deck oven.
06. Unmold and serve hot (it should be consumed hot, soon after preparation).
Tips
- The raw batter for the petit gateau can be stored in the refrigerator for up to 3 days and frozen for up to 7 days. In this case, it is important to adjust the baking time to achieve an outer crust and a liquid inner batter.
- The chilled batter can be baked immediately while the frozen batter should be baked 1 hour after being taken out of the freezer.
- The chilled batter can be baked immediately while the frozen batter should be baked 1 hour after being taken out of the freezer.
Yield
15 Units of 80 g
Equipment
Suggested shelf life
72 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 172 | % VD (*) |
| Carboidratos (g) | 13 | % VD (*) |
| Açúcares totais (g) | 9.4 | % VD (*) |
| Aç adicionados (g) | 9.2 | % VD (*) |
| Proteínas (g) | 3.0 | % VD (*) |
| Gorduras totais (g) | 12 | % VD (*) |
| Gorduras saturadas (g) | 6.4 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 82 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.