Apple pie, brownie & marshmallow

Name: Apple pie, brownie & marshmallow
Ingredients: 250 g Butter; 500 g Steensma mix for apple pie; 50 g Egg; 1750 g Dawn brownie mix; 110 g Oil; 350 g Water; 90 g Egg; 375 g Water; 750 g Dawn Egg White Powder Silvia; 120 g Dawn sanatine R

In this tray bake, the flavors of apple pie, brownie, and marshmallow come together perfectly. Serve as a pastry or as a dessert.

The working methods of pastry chefs and patissiers are very efficient. For example, tray bakes are prepared over several days. The different layers are assembled and frozen to be thawed daily and, if desired, (whipped) cream and fruit can be added to serve fresh each day. It is also wise in the kitchen to think like a pastry chef and work like a chef. Prepare the 'trays' and cut them for coffee and tea as pastries. For service, cut into smaller pieces as part of the dessert. Patissier Romy Uijen of Dawn Foods takes you through four different preparation methods for tray bakes and their applications in both pastries and desserts.

Ingredients

250gButter

500gSteensma mix for apple pie

50gEgg

1750gDawn brownie mix

110gOil

350gWater

90gEgg

375gWater

750gDawn Egg White Powder Silvia

120gDawn sanatine R

Preparation

Briefly mix all ingredients into a shortcrust dough and then chill.
Mix again and add extra water if necessary.
Roll out to 3 mm. Prick and cut to 53 x 32.5 cm.
Bake in a deck oven at 180°C (rotary oven 160°C) for 12-15 minutes.

Mix all ingredients with a paddle on the lowest speed for 4 minutes.
Pour the batter into a tray lined with baking paper of 53 x 32.5 cm.
Bake in a deck oven at 180°C (rotary oven 160°C) for 35 to 40 minutes.
Let the brownie cool and freeze.
Spread the apple pie base with chocolate and place the frozen brownie on top.

Dissolve the Sanatine R in lukewarm water. Then mix this with the Silvia egg white powder.
Whip in a machine with a whisk (highest speed) until a firm foam forms.
Spread it in a tray of 53 x 32.5 cm on top of the brownie and torch it with a blowtorch.