These Bakbel products were used:

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

 

 

 

Sable breton with raspberries

Ingredients

Breton dough
160g egg yolk
320g butter
320g sugar
450g fl our
60g baking powder
3 zests of oranges

Instructions:
1. Beat butter and sugar for about 10min high speed.
2. Add egg yolk and sifted fl our with BP, and keep it into ref at 4° for about 3hours.
3. The Breton has to be inside of the ring cake during baking time.
4. Bake at 160° for about 25-30 mi.

Cremeux raspberry
600 g BAKBEL RASPBERRY STABILIZED FRUIT
         PUREE

180 g egg yolk
240 g egg
180 g sugar
240 g cold butter nuggets
    8 g gelatin

Instructions:
1. Mix egg, egg yolk and 50% of the sugar.
2. Boil BAKBEL RASPBERRY STABILIZED FRUIT PUREE with the rest of sugar.
3. Cook (1) and (2) just like a custard cream, it should have the same texture.
4. Add soaked gelatin, cold butter nuggets and mix very well with a hand mixer.
5. Spread in the breton and put it into ref.