BROWNIES para VENDER 🍫| Tres formas de combinar los Brownies

Decorate your brownies super easily! Create 3 exquisite desserts that you'll definitely love! First, we'll combine two types of ganache for a modern decoration. Our second idea is a classic Brownie Cake with Swiss Meringue, Chantilly cream, and Dulce de Leche. And for the third option, a fresher decoration with ice cream and berries. 🔴 Learn how to make a perfect BROWNIE here:    • Brownie con Nueces   Swiss Meringue MEASUREMENTS IN GRAMS 70 g egg whites 100 g sugar MEASUREMENTS IN CUPS 2 egg whites ⅔ cup sugar Preparation 1. Completely dissolve the sugar in the egg whites. To do this, place the two ingredients in a double boiler over a bowl. It's important that the water in the pot never directly touches the bowl. 2. Ensure the water does not boil; the steam from the hot water will be enough to dissolve the sugar crystals. 3. Heat the mixture to approximately 60°C (use a thermometer to monitor the temperature). 4. Stir vigorously throughout the process to prevent the egg whites from cooking. 5. After 10 minutes, the sugar crystals will stop cracking. This indicates that the sugar has completely dissolved and the mixture is ready to whip. 6. Remove the bowl from the water bath and continue stirring for a few minutes to cool the mixture. 7. Transfer the mixture to a stand mixer and beat for 5 minutes on low speed, then another 5 minutes on high speed. 8. The meringue is ready when the egg whites are stiff and form firm peaks. 🔴 Step-by-step instructions for making SWISS MERINGUE:    • MERENGUE SUIZO perfecto | PASO A PASO + ti...   Red Berry Sauce MEASUREMENTS IN GRAMS 150 g of red berries 60 g of sugar MEASUREMENTS IN CUPS 1 cup of red berries 1/4 cup of sugar PREPARATION 1. Macerate the red berries and sugar overnight in the refrigerator. 2. The next day, cook the mixture in a saucepan, preferably with a heavy bottom, for approximately 10 to 15 minutes, or until the sauce thickens slightly. 3. Once ready, store in a sterilized jar in the refrigerator until ready to use. Semi-sweet and Milk Chocolate Ganache MEASUREMENTS IN GRAMS Recipe 1 150 g milk chocolate 50 g heavy cream Recipe 2 150 g semi-sweet chocolate 50 g heavy cream MEASUREMENTS IN CUPS Recipe 1 1 cup milk chocolate 1/4 cup heavy cream Recipe 2 1 cup semi-sweet chocolate 1/4 cup heavy cream PREPARATION 1. In a saucepan, bring the cream to a boil, remove from heat, and let it rest for a few minutes to cool slightly. 2. Add the cream to the chopped chocolate and let the heat of the cream begin to melt it slowly. 3. After about 2 minutes, stir until smooth, working from the center outwards. 4. Since there is a small amount of cream compared to the chocolate, some pieces of chocolate may remain undissolved. If necessary, melt the cream in a double boiler for a few minutes, being careful not to burn the chocolate, or microwave for 30 seconds until you achieve a smooth cream. 5. Cover with plastic wrap and let it rest. 6. It can be stored in the refrigerator for one month and in the freezer for four months. 7. Before piping, whisk for a few minutes to achieve a more airy consistency. 🔴 Semi-Sweet Chocolate Ganache Video:    • GANACHE de CHOCOLATE SEMIAMARGO | Para CUB...   📝 Full recipes on my blog: https://leonardoespinoza.com/blogs/blog 🎬 All my online courses with lifetime access: https://leonardoespinoza.com/collecti... Follow me on social media: 👉 Instagram: https://www.instagram.com/leonardoesp... 👉 Facebook:   / leonardoespinozaok   #brownies #easydessert #browniecake