These Bakbel products were used:

Fruit Filling Deluxe Spicy
Apple Bergamot


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

Apple Bergamot Basket


1. Composition

- Filo Pastry Basket
- Hazelnut Chocolate cream
- Hazelnut Crumble
- Fruit Filling Deluxe Spicy Apple Bergamot

2. Filo Pastry Basket

30 pieces   Filo paste Sheets
QS            Melted butter


Place 3 sheets of filo pastry on top of each other sticking them together with a pastry brush and a bit of melted butter. Cut out into squares and fold up to create a nice little basket. Put the open baskets upside down on a baking tray and cook at 180°C until they become blonde.


3. Hazelnut Chocolate Cream

200 g Milk
  56 g Gelatin mass **
175 g White chocolate
150 g Milk chocolate
100 g Pure hazelnut cream 100%
400 g Fleurette Cream 35% fat level


Boil the milk. Remove from heat and add the gelatin mass. then pour on the chocolates, salt the hazelnut past, emulsify and add the cold liquid cream. Leave in the refrigerator to crystalize and use immediately when totally jellified.


** Gelatin mass : this is a basic preparation that must be prepared in advance and stored in the refrigerator in a sealed container up to a week after preparation.
Simply mix 200 g of gelatin with 1000g of very cold water and let take volume. Then weigh the quantity you need for you recipe.

4. Hazelnut Crumble

200 g Flour
200 g Hazelnut powder
200 g Brown Sugar
    2 g Baking Powder
    2 g Salt
200 g Butter


Mix all the ingredients until you obtain crumbs. Sprinkle on a baking tray and cook for 20 min at 120°C.
Take out of the oven for 20 min and cook a second time 20 min at 120°C.

Fruit Filling Deluxe Spicy Apple Bergamot
Use from the pail as it is.


Fill a cooked filo pastry basket with a bit of cream, sprinkle with crumble and finish with the Fruit Filling Deluxe Spicy Apple Bergamot. Decorate with a few Bergamot or lime zests.