These Bakbel products were used:

Compound
Vanilla

 

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

Bakery Jam
Raspberry

 

• Freeze/thaw stable

• Bake stable

• Can be injected before or after cooking

• Long shelf-life for final pastries (brix > 60)

• Paste-like texture, easy to spread

 

 

 

Mirror Glaze Deluxe
Neutral

 

• 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

Pie Raspberry Chocolate

Ingredients

Sugar dough
600 g butter
260 g powder sugar
200 g egg
  10 g salt
240 g Tpt almond
  1 kg flour

Instructions:
1. Mix butter, powder sugar, Tpt almond together then add egg.
2. Add sifted flour, salt and keep mixing but shortly.
3. Keep the dough in the fridge at 4°C for about 3 hours before sheeting.

 

Mousse dark chocolate raspberry
500 g whipped fresh cream
315 g dark chocolate (60%)
110 g egg yolk
175 g sugar
  55 g water
125 g BAKBEL BAKERY JAM DELUXE
         RASPBERRY

Instructions:
1. Boil water and sugar and pour on the egg yolk to make a pate a bombe.
2. Mix 50% of whipped fresh cream in the melted dark chocolate to make a ganache.
3. Mix (1) and (2) together, add BAKBEL BAKERY JAM DELUXE RASPBERRY and then the rest of the fresh cream delicately.

Crème brulee vanilla
500 g milk
500 g fresh cream
600 g egg
160 g egg yolk
220 g sugar
         BAKBEL COMPOUND VANILLA
200 g BAKBEL BAKERY JAM DELUXE
         RASPBERRY

Instructions:
1. Mix all ingredients together except BAKBEL BAKERY JAM DELUXE RASPBERRY and bake into flexipan
at 100°C for about 40 to 45 min.

 

Dark chocolate glaze
300 g fresh cream
540 g dark chocolate (60%)
150 g water
  24 g gelatin
700 g BAKBEL MIRROR GLAZE DELUXE
         NEUTRAL

Instructions:
1. Boil fresh cream and pour it on melted chocolate, add soaked gelatin, water and BAKBEL MIRROR GLAZE DELUXE NEUTRAL
2. Mix very well with a hand mixer.

Nougatine cocoa
150 g sugar
140 g chopped hazelnuts
  50 g milk
  70 g butter
  50 g glucose
    5 g cocoa powder

Instructions:
1. Mix all ingredients together in casserole until boiling
2. Spread (1) on a silpat and put in oven at 160°C for about 20 min.