Group Raspberry Bavarois
Ingredient
KG
%
Whipped double cream
0.500
67.00
Water
0.125
16.90
0.100
13.40
0.020
2.70
Total Weight: 0.745
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
0.050
0.50
0.005
0.50
Total Weight: 1.050
Group Glaze
Ingredient
KG
%
1.000
66.70
Water
0.300
20.00
0.200
13.30
0.010
-
Total Weight: 1.510
Total Weight: 1.000
Step 1: Mix water, color and Bakel's fond royal.
Step 2: Mix in the lightly whipped cream, so you get a homogeneous batter.
Step 3: Fill up your silicone molds and freeze them.
Step 4 : Mix all ingredients for the tenderdough, roll out to 3mm and dress the tartlette tin
Step 5: Bake them off in 160C for about 15 min
Step 6: Boil water and Bakel's Saphire, add diamond glaze and red color to the desired strength.
Step 7: When tartletten is cool, take them out of the molds, fill the tartlette with Les fruits peach Tonka, about 30g.
Step 8: Remove the frozen raspberry bavarois from the freezer and remove them from the molds, place them on a grid and glaze them with the glaze.
Step 9: Assemble them on the tartlette, and garnish with a raspberry.
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