These Bakbel products were used:

Compound
Vanilla

 

• No preservatives
• Rich in selected fruits
• Adapted packaging (1.1kg)

Fruit Filling Classic and Deluxe
Red 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

Nirvana

Ingredients (for 5 cakes of Ø 15 cm each)

Creme brûlée with cherries
500 g fresh cream
500 g milk
180 g sugar
240 g egg yolk
         BAKBEL COMPOUND VANILLA
         PQ. BAKBEL FRUIT FILLING CLASSIC
        RED CHERRY

Instructions:
1. Display properly BAKBEL FRUIT FILLING CLASSIC 50% RED CHERRY in the flexipan
2. Mix the rest of the ingredients with a hand mixer and pour it in the fl exipan.
3. Bake at 100°C for about 40min.

 

Nougatine hazelnuts
150 g sugar
  50 g milk
  70 g butter
  50 g glucose
140 g chopped hazelnuts
         BAKBEL COMPOUND VANILLA

Instructions:
1. Boil all ingredients in a casserole and pour 40g in each flexipan
2. Bat at 160°C for about 20 min.

Sponge Robinson
400 g egg white
250 g sugar
370 g egg yolk
150 g clarifi ed butter
  15 g flour
100 g Tpt almond
100 g cocoa powder

Instructions:
1. Make a French meringue with the egg white and suga
2. Reduce the speed and pour in the meringue at the same time egg yolk, clarifi ed butter shortly.
3. Add the sifted fl our, Tpt almond and cocoa powder and mix gently.
4. Bake at 170°C for about 20 to 25 min.

Mousse pistache
320 g egg yolk
600 g sugar
200 g water
  24 g gelatine
240 g pistachio paste
    1 lt whipped fresh cream

Instructions:
1. Make a pate a bombe with egg yolk, sugar and water.
2. Add pistachio paste with soaked gelatine into (1) and mix very well.
3. Finally add whipped fresh cream and mix gently