These Bakbel products were used:

Cremfilling Deluxe
Dulce de Leche (New)

 

• Bake Stable
• Freeze/thaw stable
• Can be injected before or after baking
• Paste texture, easy to spread, easy to write with
• Ready-to-use
• Smooth and creamy texture (fat presence)
• Shelf stable
• Eggless and non-dairy
• Lower dry matter, better to keep the freshness

 

Dulce de Leche Pie

Ingredients

1. Brittany Biscuit

324g    Butter
231g    Sugar
  46g    Egg yolks
  46g    Eggs
277g    Flour
    2g    Salt


Instructions:

Cream butter and sugar. Slowly add in the eggs and egg yolks. Sieve the flour and salt and add this into the mixture.
Bake at 180 C for 15-20 minutes.


2. Soft Almond sponge

202g    Egg white
  84g    Sugar
101g    Almond Powder
  76g    Icing sugar
  68g    Egg white
  68g    Flour


Instructions:

Beat the egg whites and the sugar until you reach a soft meringue. Using a spatula, fold in the almond powder and sieved icing sugar and flour.

 

3. White chocolate mousse Dulche de Leche

 242g    Milk
 242g    Cream
 539g    Cremfilling Dulce de Leche
   19g    Gelatine 200 bloom
1172g   White couverture
 876g    Whipped cream 35%


Instructions:

Whip the cream 35% to soft peak. Melt the couverture. Boil the milk + cream, add in the Cremfilling Dulce de Leche and mix. Add in the bloomed gelatin and melted white chocolate. Cool to 32C, fold in the whipped cream. Fill into the silicon molds and freeze.


4. Liquid Filling

247g    Cremfilling Dulce de Leche
247g    Milk


Instructions:

Mix the ingredients together and fill into a small dome shaped  silicone molds and freeze over night.


5. Glaze

  212g    Concentrate Glaze 
  212g    Water
1059g    Mirror Glaze Deluxe Neutral
             Purple colours


Instructions:

Boil Concentrate Glaze and water. Pour onto the Mirror Glaze Deluxe Neutral and add the liquid colour.

6. Montage

First prepare the liquid filling centre filling and almond biscuit. Fill the mould ¼ with the mousse. Add in the frozen liquid filling and a small disc of biscuit. Fill up the mould mousse.

Freeze overnight. Warm the glaze to 45 C and glaze the frozen desserts.

Place onto the Brittany Biscuit base and decorate.