These Bakbel products were used:

Fruit Filling Deluxe Spicy
Lemon Ginger

 

• Perfect fruit integrity
• Freeze/thaw stable
• Very good shine
• Ready to use
• Delicate mix of natural flavours
• Open for pastry chef creativity
• Bake stable

Concentrate Glaze Deluxe
Neutral

 

Concentrate Glaze Deluxe :

• High water absorption: 50% up to 80%, a very economical product
• Freeze/thaw stable
• Excellent shine
• Good transparency
• Good stability on glazed surfaces
• Good time setting to allow perfect covering
• Deluxe Apricot and Strawberry contains 10% fruit
• Natural colour
• Can be reheated
• Easy to use

Concentrate Glaze Classic :

• Lower price 
• Excellent shine
• Same quality and advantages as above
• Water absorption : 40% up to 60%

 

 

 

Mirror Glaze Deluxe
Silver

 

• Ready-to-use
• Excellent shine
• Good transparency
• Freeze/thaw stable
• Easy to spread from pail with a pastry knife
• Smooth texture, without lumps
• Thixotropic texture
• Easy to create marble effect
• Natural colour

Mirror Glaze Deluxe
White

 

• Ready-to-use
• Excellent shine
• Good transparency
• Freeze/thaw stable
• Easy to spread from pail with a pastry knife
• Smooth texture, without lumps
• Thixotropic texture
• Easy to create marble effect
• Natural colour

Mediterranee

Ingredients

 

1. Composition

  • Soft Almond Biscuit

  • Lemon Ginger Filling

  • Almond Milk Mousse

  • Yellow Glaze

  • Lemony Chantilly


2. Soft Almond biscuit

140g   Almond powder
  60g   Flour
140g   Icing sugar
  95g   Egg white
  30g   Fresh cream
280g   Egg white 
95g    Sugar

Instructions :

Mix the powders with first part of egg white and the fresh cream, to obtain homogeny preparation. In the same time, whip the other egg white with the sugar to make a meringue. Mix delicately this meringue into the first preparation. Spread out 900g per baking plate and bake 15 min at 180°C. Cut 4cm discs.


3. Lemon Ginger Filling

500g   Fruit Filling Spicy Lemon Ginger

Instructions :

Place into a piping bag and pipe a ball on the biscuit disc.

4. Almond milk mousse

110g   Almond milk
  25g   Gelatin mass (1/5)
145g   White chocolate
  80g   Milk chocolate 35%
500g   Whipped cream 35%

Instructions :

Warm up the almond milk and gelatin mass and pour on chocolates. At 35°C, mix delicately with whipped cream.


5. Yellow Glaze

200g   Concentrate Glaze neutral
300g   Water
900g   Mirror Glaze Deluxe Slver
100g   Mirror Glaze Deluxe White
SQ      Yellow food color

Instructions :

Boil hot gel and water. Mix with Mirror glaze. Use at 35/40°C. Spray the cake with color spray before glazing.


6. Lemon Chantilly

  50g   Fresh Cream 35% fat
  50g   Sugar
  20g   Gelatin mass (1/5)
1 pce   Lemon zests
150g   Mascarpone
250g   Fresh Cream 35% fat

Instructions :

Warm up cream and sugar. Add gelatin mass and mix with vanilla pulp and with mascarpone. Incorporate liquid cold fresh cream and let crystallize in fridge for a few hours. Whip the preparation when you need it.

 

7. Montage

Fill half of the mold with mousse, place the frozen insert to close. Freeze, demold and glaze with yellow glaze. Pipe some "spots" of Chantilly. Decorate with lemon zests and feuilletine colored in metallic color.