Fruit Filling Deluxe Spicy |
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• 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 |
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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 |
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• 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
Ingredients
1. Composition
Vanilla Biscuit
Exotic Coulis
Mango Creamy
Light Mango Mousse
Neutral Glaze
2. Vanilla Biscuit (for 1 plate 40x60 cm)
375g Eggs
300g Sugar
330g Flour
12g Baking Powder
1 pce Vanilla bean
270g Butter
Instructions:
Mix slowly with a whisk eggs and sugar, add the powders and finish with hot liquid butter. Spread out 1250g per plate 40x60 cm and bake 8 min at 190°C.
3.Exotic Coulis
50g Passion fruit puree
20g Water
35g Sugar
24g Gelatin mass (1/5)
500g Fruit Filling Deluxe Mango Earl Grey
Instructions:
Warm up the passion puree, water, sugar and add gelatin. Mix with Mango filling and pour on biscuit into cutter, freeze.
4. Mango Creamy
100g Passion fruit puree
45g Gelatin mass (1/5)
350g White Chocolate 30%
170g Butter
350g Mango puree
Instructions :
Warm up the Passion puree with gelatin mass and pour on chocolate. Mix with butter and add the Mango puree at the end. Pour into a silicon mold and place a frozen insert of biscuit with coulis on the top. Freeze.
5. Light Mango Mousse
100g Mango Puree
20g Passion fruit puree
20g Gelatin Mass (1/5)
225g White Chocolate 30%
500g Whipped Cream 35%
Instructions :
Warm up purees and gelatin mass. Pour on chocolate to make an emulsion. At 35°C, mix delicately with whipped cream.
6. Neutral Glaze
200g Concentrate Glaze Neutral Bakbel
300g Water
1000g Mirror Glaze Neutral Bakbel
Instructions :
Boil hot gel and water together and mix with the Mirror Glaze. Use at 35/40°C. Spray the cake with color spray before glazing.
7. Montage
Fill half of the silicon mold with mousse, place the frozen insert and freeze. Remove from the mold, spray the colors like a real mango and glaze with Neutral Glaze. Decorate with a small element made from modeling chocolate colored in green and stick a sticker made of white modeling chocolate on the glaze to be like a real sticker.