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Group Chocolate Bavarois
Ingredient
KG
%
Whipped double cream
0.500
57.80
0.140
16.20
Water
0.125
14.40
0.100
11.60
Total Weight: 0.865
Group Shortcrust Pastry
Ingredient
KG
%
Wheat flour
0.460
45.80
Butter
0.275
27.40
Icing sugar
0.185
18.40
Egg yolk
0.075
7.40
0.005
0.50
0.005
0.50
Total Weight: 1.005
Group Filling
Ingredient
KG
%
0.030
-
Total Weight: 0.030
Group Topping
Ingredient
KG
%
0.020
-
Total Weight: 0.020

Step 1: Weigh up and run together the tender dough, rest in the fridge.
Step 2: Mix Water and Bakels Fond Royal Together
Step 3: Pour in the melted Bakel's Dark Truffle
Step 4: Mix in the lightly whipped cream.
Step 5: Spread the cream as shown in silicone molds, put in a freezer.
Step 6: Roll the tender dough down to 3mm and line the tartlette molds.
Step 7: Bake in 160C about 15 min
Step 8: Fill the tartlete with Bakel's Les fruits cherry evenly up to the edge.
Step 9: Cross-over with Bakel's Diamond Glaze
Step 10: Remove the cake from the mold.
Step 11: Remove the chocolate cream from the molds and sprinkle cacao powder over them, place the bavarois in the centre of the cake.

Category

Category

Confectionery

Finished Product

Finished Product

Dessert