These Bakbel products were used:

Fruit Filling Classic and Deluxe
Dark cherry

 

• Rich in selected fruit
• Whole pieces of fruit
• Ready-to-use, can be used cold or baked
• Naturally shiny
• Natural flavour
• Natural colour
• Easy to mix with cream, mousses...
• Freeze/Thaw stable
• Bake Stable

Alisée

Ingrédients (for 5 cakes of Ø 15 cm each)

 Genoise sponge
400 g egg
  80 g egg yolk
300 g sugar
  40 g glucose
260 g flour
  90 g milk
  60 g clarified butter

Instructions:
1. Whip egg, egg yolk, sugar and glucose together for about 15 min.
2. Slowly add milk and butter at about 40°,then the sift flour and mix gently.
3. Bake at 170° for about 25min.

 

Joconde sponge
200 g egg
300 g Tpt almond
  40 g flour
  30 g clarified butter
130 g egg white
  30 g sugar

Instructions:
1. Beat egg, Tpt almond and flour for about 10min high speed.
2. Add into (1) clarifi ed butter shortly.
3. Whip egg white and sugar to make a French meringue.
4. Pour (1) into (3) in two times and mix gently then spread the joconde on a silpat.
5. Bake at 220° for about 5min.
6. After cooling down the joconde, spread pate a bombe, sprinkle a bit of powder sugar then
   caramelize with caramelizer.

Creme brulee pistache
300 g milk
300 g fresh cream
115 g sugar
200 g egg yolk
100 g pistachio paste
  40 g chopped pistachio nuts
  PQ.  BAKBEL FRUIT FILLING DELUXE or
         CLASSIC DARK CHERRY

Instructions:
1. Display properly in the flexipan BAKBEL FRUIT FILLING DELUXE OR CLASSIC DARK CHERRY
2. Mix all the rest of ingredients with a hand mixer and pour in each flexipan same volume.
3. Bake at 100° for about 40min.

 

Pate a bombe
200 g egg yolk
280 g sugar
  90 g water

Bavarian cream pear
500 g puree of pears
140 g egg yolk
  18 g gelatin
350 g whipped fresh cream
  70 g powder sugar
  15 g poires williams

Instructions:
1. Whip fresh cream together with powder sugar.
2. Make Anglaise with puree of pears and egg yolk (75°)
3. Add poire williams and soaked gelatin and cool down to room temperature(25°)
4. Mix Anglaise into (1) delicately.