These Bakbel products were used:

Cremfilling Deluxe


• Bake Stable
• Freeze/thaw stable
• Can be injected before or after baking
• Paste texture, easy to spread, easy to write with
• Ready-to-use
• Smooth and creamy texture (fat presence)
• Shelf stable
• Eggless and non-dairy
• Lower dry matter, better to keep the freshness


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




1. Composition

  • Vanilla Biscuit

  • Crispy

  • Caramel Sauce

  • Hazelnut Chantilly

  • Glaze

2. Vanilla Biscuit (for a plate 40x60cm)

375g   Eggs
300g   Sugar
330g   Flour
  12g   Baking Powder
1 pce  Vanilla bean
270g   Butter

Instructions :

Mix slowly with a whisk the eggs and sugar, add the powders and finish with hot liquid butter. Spread out 1250g per plate of 40x60 cm and bake 8 min at 190°C.

3. Crispy

200g   Milk Chocolate 35%
  40g   Oil
  50g   Feuilletine

Instructions :

Melt the chocolate, mix with oil and later with feuilletine. Spread out a loyer on biscuit discs.




4. Caramel Sauce

400g   Cremfilling Deluxe Caramel
100g   Whole milk
1,5g    Sea salt

Instructions :

Mix all ingredients in cold process and put in a piping bag to use it. Pipe a drop on biscuit and crispy.

5. Hazelnut Chantilly

 80g   Milk
 30g   Soya Sauce
 30g   Gelatin mass (1/5)
100g  White chocolate 30%
  25g  Dark chocolate 70%
100g  Hazelnut Pure paste 100%
500g  Fresh Cream 35% fat


Warm up milk, soya and gelatin mass. Pour on chocolate and hazelnut to make an emulsion. Mix with cold liquid fresh cream. Let cooling down in the fridge and whip the quantity you need at the last time.

6. Glaze

 200g   Concentrate Glaze neutral
 300g   Water
1000g  Mirror Glaze Neutral

Instructions :

Boil hot gel and water. Mix with Mirror glaze. Use at 35/40°C. Spray the cake with color spray before glazing.

7. Montage

Fill 3/4 of truffle silicon mold 7 cm with hazelnut Chantilly, push the frozen insert of biscuit, crispy and caramel sauce into the Chantilly. Freeze, remove from the mold, and pipe a spot of Chantilly on top to make the shape of hazelnut. Deep with a stick into the glaze, and on the side pipe some lines of brown glaze. For the shell decoration, place a disc of light brown modeling chocolate into half sphere 8 cm polycarbonate mold, make some lines on the side with brush and dark chocolate, and mold with milk chocolate to make a thin shell. Place the cake into the shell.