These Bakbel products were used:

Fruit Filling Deluxe Spicy
Pineapple Vanilla Cinnamon


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

Concentrate Glaze Deluxe


Concentrate Glaze Deluxe :

• High water absorption: 50% up to 80%, a very economical product
• Freeze/thaw stable
• Excellent shine
• Good transparency
• Good stability on glazed surfaces
• Good time setting to allow perfect covering
• Deluxe Apricot and Strawberry contains 10% fruit
• Natural colour
• Can be reheated
• Easy to use

Concentrate Glaze Classic :

• Lower price 
• Excellent shine
• Same quality and advantages as above
• Water absorption : 40% up to 60%




Mirror Glaze Deluxe


• 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

Bavarois Lotus Biscoff Paste


1. Grué Crumble

145g    Sugar
145g    Flour
  73g    Almond Powder
145g    Butter
  58g    Cacao Grué

Instructions :

Mix all ingredients together and store inside the freezer. Scale 565g of the mix and add 470g milk chocolate and 700g Hazelnut praline paste without sugar. Spread 1,3 kg of the mix into a frame of 60 x 40 cm lined with Silicon paper.

Bake at 180 C for approximately 20 minutes.

2. Chocolate Cream

156g    Milk
156g    Cream
  50g    Sugar
  54g    Egg Yolk
202g    Dark Chocolate 66%

Instructions :

Bring milk and the cream to a boil. Whisk sugar and egg yolk. Pour the boiling milk onto the egg mixture and warm to 80 C.
Add into the melted dark chocolate. Keep in the refrigerator overnight. 

3. Filling

385g    Fruit Filling Spicy Pineapple/Cinnamon

4. Soft Almond Sponge

170g    Egg White
  71g    Sugar
  85g    Almond Powder
  64g    Icing Sugar
  57g    Egg white
  57g    Flour

Instructions :

Whip the egg white and add sugar continuously. Fold the icing sugar and almond powder into the soft meringue. Add in the sieved flour. Bake at 180 C for approximately 10 -15 minutes.

5. Lotus Biscoff Bavarois

  489g    Milk
    95g    Sugar
    25g    Gelatine 200 blooms
  290g    Lotus Biscoff Paste
1260g    Whipped Cream 35%

Instructions :

Bring milk and sugar to a boil. Soak the gelatine in cold water. Add the Lotus Biscoff Paste into the milk/sugar mixture and remove from the stove. Add the gelatine and dissolve. Cool down until jellification begins. Whip the cream to soft peak and fold with a spatula into the mixture.

6. Glaze

147g    Concentrate Glaze Neutral
147g    Water
736g    Mirror Glaze Neutral
           Yellow Colours + Coffee

Instructions :

Boil the Concentrate Glaze Neutral and water. Pour onto the Mirror Glaze Neutral and add the colours. Ready to glaze.

7. Chocolate Spray

376g    Milk chocolate
376g    Cacao Butter


Mix together the melted chocolate and cocoa butter and use at
45 C.

8. Montage

Using a piping bag, pipe the chocolate cream to the crumble, and place the pineapple vanilla cinnamon filling in the middle. Pour the Lotus Biscoff Bavarois, on top place a sponge disc finish with Lotus Biscoff Bavarois, freeze.