![]() |
Fruit Filling Classic and Deluxe |
• 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
Ingredients
Joconde sponge
200g Egg
300g Tpt almond
40g Flour
30g Clarified butter
130g Egg white
30g Sugar
Instructions:
1. Beat the egg, Tpt almond and flour for about 10 min. Then add slowly the clarified butter.
2. Make a French meringue with egg white and sugar. Then mix carefully.
3. Bake at 220°C. for about 5 min.
Crème brûlée à la pistache
250g Fresh cream
250g Fresh milk
120g Egg yolk
85g Sugar
30g Pistachio paste
Instructions:
1. Mix half of the sugar with egg yolk.
2. Boil the fresh cream and fresh milk together with the rest of the sugar. Then add pistachio paste.
3. Pour (2) into (1) and mix well.
4. Pour the composition in each glass cup and bake at 90°C for about 40 to 45 min.
Coconut and orange Jelly
300g Fresh milk
5g Gelatin
15g Sugar
2pcs Orange zests
250g Coconut puree
150g Fresh cream
Instructions:
1. Boil milk, sugar and orange zests.
2. Separately boil fresh cream and the coconut puree.
3. Add into (1) soaked gelatin and (2). Keep it in the fridge.
Pineapple Borocay
1pc Fresh lime
500g BAKBEL FRUIT FILLING DELUXE PINEAPPLE
8pcs Fresh coriander
1pinch black pepper
Instructions:
1. Chop thinly fresh coriander and zest the lime.
2. Mix the rest of the ingredients delicately.