These Bakbel products were used:

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

Mirror Glaze Deluxe
Apricot

 

• 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

Compound
Vanilla

 

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

World Cup

Ingredients (for 5 cakes of Ø 15 cm each)

Chocolate glaze
150 g milk chocolate
350 g dark chocolate
300 g fresh cream
700 g BAKBEL MIRROR GLAZE DELUXE
         NEUTRAL

150 g hot water
   8  g red color (powder)
 24  g gelatin
         BAKBEL MIRROR GLAZE DELUXE GOLD (marbling)

Instructions:
1. Boil fresh cream and soaked gelatin.
2. Add (1) into melted dark chocolate.
3. Dissolve the red color in hot water and mix into (2)
4. Add BAKBEL MIRROR GLAZE DELUXE NEUTRAL into (3) and mix well  with hand mixer.

 

Meringue hazelnuts
290 g sugar
240 g egg white
165 g almond powder
125 g sugar
  80 g roasted hazelnuts

Instructions:
1. Mix almond powder, sugar and roasted hazelnuts into a robocoupe.
2. Make a French meringue with egg white and sugar.
3. Add (1) into (2) and mix carefully.
4. After piping spirals bake it at 100°C for about 1 hour.

Mousse caramel coffee
  90 g glucose
100 g sugar
  90 g fresh cream
         BAKBEL COMPOUND VANILLA
145 g milk
  30 g instant coffee
200 g egg yolk
  10 g gelatin
510 g whipped fresh cream

Instructions:
1. Boil fresh cream (90g) with BAKBEL COMPOUND VANILLA,  milk and instant coffee.
2. Make a caramel with glucose and sugar, then deglaze with (1).
3. Make Anglaise with (2) together with egg yolk.
4. Whip (3) in the mixer until room t°, then add soaked gelatin.
5. Mix (4) with whipped fresh cream and pipe into flexipan.

 

Caramelized hazelnuts
  90 g water
195 g sugar
450 g roasted hazelnuts

Instructions:
Make a caramel with sugar and water.
Add roasted hazelnuts into (1) and mix just enough to coat all hazelnuts.

Sabayon dark chocolate
 90  g fresh cream
 50  g milk
125 g sugar
275 g egg yolk
350 g dark chocolate
850 g whipped cream

Instructions:
1. Boil milk and fresh cream with half of the sugar.
2. Mix egg yolk and the rest of the sugar and add into (1), cook it as Anglaise at 75°C.
3. Mix (2) in the mixer till cooling down at +/- 25°C.
4. Mix melted dark chocolate with half of the whipped fresh cream to make a ganache.
5. Add (3) into (4) and mix well.
6. Add (5) into the rest of the whipped fresh cream and mix delicately.