Group Batter
Ingredient
KG
%
Wheat flour
0.450
28.00
Egg
0.400
25.00
Sugar
0.375
24.00
Water
0.175
11.00
Glucose
0.060
4.00
Wheat starch
0.037
2.00
0.030
1.90
0.030
1.90
0.030
1.90
Total Weight: 1.587
Total Weight: 0.200
Group Filling 2
Ingredient
KG
%
Water
0.500
37.00
Whipped double cream
0.500
37.00
0.330
21.00
0.050
4.00
Total Weight: 1.380
1: Mix all ingredients on high speed for about 2.5 min.
2: Measure the whipping volume, preferably reach 55-60g / 100ml.
3: Baking temp 240C
4: Steam 2 sec
5: Baking time: 6-8 min
6: Whisk together Fond Suisse, water and cream for about 7 minutes, mix in the aroma now.
7: When the bottom is cool, apply Bakels Mörk Truffel all over.
8: There after spread the Fond Suisse on top.
9: Roll it up and dust with icing sugar.
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