Fruit Filling Deluxe Spicy |
|
• Perfect fruit integrity
• Freeze/thaw stable
• Very good shine
• Ready to use
• Delicate mix of natural flavours
• Open for pastry chef creativity
• Bake stable
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
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
Ingredients
1. Composition
Sugar Dough
Apple Bergamot Coulis
Caramel Sauce
Vanilla Mousse
Vanilla Chantilly
Vanilla Glaze Ultra Shiny
2. Sugar Dough
500g Flour
200g Icing sugar
70g Almond powder
2g Sea salt
300g Butter
100g Eggs
Instructions :
Mix all powders with butter in cubes until sanded aspect of the powder without any pièces of butter. Add eggs and link the powders, let cooling down in the fridge. Roll to 4mm thickness, cut discs 16 and 14 cm of diameters and bake at 160°C around 18 min.
3. Apple Bergamot coulis
35g Water
70g Cremfilling Deluxe Caramel
24g Gelatin mass (1/5)
500g Fruit Filling Deluxe Spicy Apple Bergamot
Instructions :
Warm up the water and add gelatin. Mix with caramel cream and pour on apple and pear filling. Pour on sugar dough 16 cm in ring 16 cm and freeze.
4. Caramel Sauce
400g Cremfilling Deluxe Caramel
100g Whole milk
1,5g Sea salt
Instructions :
Mix all ingredients in cold process and put in piping bag to use it. Pipe a layer of caramel on frozen coulis and freeze.
5. Vanilla mousse
110g Whole milk
18g Gelatin mass (1/5)
2 pces Vanilla beam
225g White chocolate 30%
500g Whipped cream 35%
Instrutions :
Warm up milk, gelatin mass and vanilla pulp. Pour on chocolate to make an emulsion. At 35°C, mix delicately with whipped cream.
6. Vanilla Chantilly
100g Fresh cream 35% fat
100g Sugar
40g Gelatin mass (1/5)
2 pces Vanilla beam
300g Mascarpone
500g Fresh cream 35% fat
Instructions :
Warm up cream and sugar, add gelatin mass and mix with vanilla pulp and mascarpone. Incorporate liquid cold fresh cream and let crystallize in fridge for a few hours. Whip the preparation when you need it.
7. Vanilla Glaze ultra Shiny
99g Fresh Cream 35%
72g Sugar
2 pces Vanilla beam
410g Glucose Syrup
180g Gelatin mass (1/5)
224g White chocolate 30%
700g Mirror Glaze Deluxe White
Instructions :
Boil cream with sugar, vanilla pulp and glucose. Pour on the gelatin to melt it. Add chocolate, mix well to melt all the drops of chocolate and add the Mirror glaze at the end. Blend the glaze and use at 35/40°C.
8. Montage
Fill one part of 18cm mold with vanilla mousse, push frozen insert, made from sugar dough, coulis and sauce into the mousse and freeze. Glaze the frozen cake with glaze. Pipe a spiral of vanilla Chantilly on sugar dough disc 14cm using a disc reader. Decorate with assorted sizes of chocolate discs.