Caramel Latte Gateaux

Transcription

1 Caramel Latte Gateaux Ingredients Cloverhill Codes Weights Caramel Latte Gateaux Clover Hill Sponge Mix CAMX Water Fresh Cream N/A Icing Sugar (Optional) SUSW Sahnissimo Deluxe Neutral + Water TOFI Latte Macchiato Flavour Paste FOCO Clover Hill Caramel Filling TOFI Chocolate Malt Balls CHOC Baker s Tip: To make this product with buttercream, beat 1kg margarine, 2kg icing sugar & 300g sweet whip on slow speed for 4 mins. Scrape down. Whip for a further 20 mins until light & fluffy Kg Size: 6 Gateaux 8 Gateaux Scale Weight: Baked Weight: Finished Weight: 150g x g x g x 10 g 200g x g x g x 8 Recipe Yield: 10 x 710g 8 x 835g Sponge Shelf life: With Buttercream: With Cream: 3 days Day of prod. + 2 days Day of prod. + 1 day

2 1 2 3 Caramel Latte Sponge Weigh out the sponge mix into a mixing bowl fitted with a whisk. Add directed quantity of water to the bowl and mix on slow speed for 1 minute. Scrape down the sides and bottom of the bowl. Whisk for 12 minutes on fast speed until batter is thick and aerated. Grease the cake tins with pan coating. Scale at 150g (6 ) or 200g (8 ) into the sponge tins Spread one half of the sponge with Latte Cream 100g (6 ) or 120g (8 ) Pipe the caramel in a spiral onto the middle layer 25g (6 ) or 30g (8 ). The sponge will stick better if piped on rather than spread. Replace the lid and spread the sides with the Latte Cream 150g (6 ) or 180g (8 ). Apply the cream to the top 150g (6 ) or 180g (8 ). Using a clean ruler or palette knife smooth off the sides first and then the top. Bake at 190ºC for minutes. Remove from the tins and cool on a wire rack. Trim the sponge to level the top if necessary. Mix together the Sahnisimo Neutral and water, add the Latte Macchiato Paste. Fold in the whipped fresh cream Run a serrated scraper around the edge of the cake. Apply crushed malt balls to the bottom rim. Drizzle the top of the cake with the remaining 5g of caramel filling. Sprinkle over 20g of crushed malt balls for decoration.

3 Toffee & Chocolate Hazelnut Sponge Toffee & Chocolate Hazelnut Gateaux Ingredients Cloverhill Codes Weights Clover Hill Sponge Mix CAMX Water Fresh Cream N/A Icing Sugar (Optional) SUSW Sahnissimo Deluxe Neutral + Water TOFI Toffee Flavour Paste FOCO Sacher Supreme Dark Choc Coating TOFI Decorar Blanco (White) Choc Coating TOFI Caramel Curls TOFI Baker s Tip: To make this product with buttercream, beat 1kg margarine, 2kg icing sugar & 300g sweet whip on slow speed for 4 mins. Scrape down. Whip for a further 20 mins until light & fluffy Kg Size: 6 Gateaux 8 Gateaux Scale Weight: Baked Weight: Finished Weight: 150g x g x g x 10 g 200g x g x x 8 Recipe Yield: 10 x 610g 8 x 725g Sponge Shelf life: With Buttercream: With Cream: 3 days Day of prod. + 2 days Day of prod. + 1 day

4 1 2 3 Toffee & Chocolate Hazelnut Gateaux Weigh out the sponge mix into a mixing bowl fitted with a whisk. Add directed quantity of water to the bowl and mix on slow speed for 1 minute. Spread the middle layer of sponge with Toffee Cream 100g (6 ) or 120g (8 ). Repeat for top of cake. Apply the cream around the edges 150g (6 ) or 180g (8 ). Using a clean ruler or palette knife smooth off the sides first and then the top. Scrape down the sides and bottom of the bowl. Whisk for 12 minutes on fast speed until batter is thick and aerated. Grease the cake tins with pan coating. Scale at 150g (6 ) or 200g (8 ) into the sponge tins Apply caramel curls to the bottom rim. Chill the cake. Spread the top with Sacher Supreme Dark Chocolate Coating 50g (6 ) or 60g (8 ). Drizzle with Decorar Blanco (White) Chocolate Coating. Bake at 190ºC for minutes. Remove from the tins and cool on a wire rack. Trim the sponge to level the top if necessary. Mix together the Sahnisimo Neutral and water, add the Toffee Paste. Fold in the whipped fresh cream Pipe the edges of the sponge with small stars to a section of the cake using the remaining Sacher Supreme. Finish the opposite edge with caramel curls

5 Strawberry Cream Gateaux Ingredients Cloverhill Codes Weights Strawberry Cream Gateaux Clover Hill Sponge Mix CAMX Water Fresh Cream N/A Icing Sugar (Optional) SUSW Sahnissimo Deluxe Neutral + Water TOFI Strawberry Flavour Paste FOCO Springel Neutral TOFI Strawberry Pie Filling JAFR Strawberry & White Choco Parles TOFI Strawberries N/A 15 strawberries White Chocolate Sticks CHOC sticks Baker s Tip: To make this product with buttercream, beat 1kg margarine, 2kg icing sugar & 300g sweet whip on slow speed for 4 mins. Scrape down. Whip for a further 20 mins until light & fluffy Kg Size: 6 Gateaux 8 Gateaux Scale Weight: Baked Weight: Finished Weight: 150g x g x g x 10 g 200g x g x g x 8 Recipe Yield: 10 x 770g 8 x 895g Sponge Shelf life: With Buttercream: With Cream: 3 days Day of prod. + 2 days Day of prod. + 1 day

6 1 2 3 Strawberry Cream Gateaux Weigh out the sponge mix into a mixing bowl fitted with a whisk. Add directed quantity of water to the bowl and mix on slow speed for 1 minute Apply 50g of strawberry pie filling onto the sponge. Pipe in a evenly spaced spiral of the strawberry cream onto the middle layer 100g (6 ) or 120g (8 ) and replace the lid. Apply the cream around the edges 150g (6 ) or 180g (8 ) then apply the cream to the side 150g (6 ) or 180g (8 ) Scrape down the sides and bottom of the bowl. Whisk for 12 minutes on fast speed until batter is thick and aerated. Grease the cake tins with pan coating. Scale at 150g (6 ) or 200g (8 ) into the sponge tins Using a clean palette knife or ruler smooth off the sides first and then the top. Run a serrated scraper around the edge of the cake. Apply the strawberry and white parles to the rim round the base. Chill the Cake. Bake at 190ºC for minutes. Remove from the tins and cool on a wire rack. Trim the sponge to level the top if necessary. Mix together the Sahnisimo Neutral and water, add the Strawberry Paste. Fold in the whipped fresh cream Mix the springel with the strawberry paste until just marbled. Spread over the top of the Gateaux. Place on 6 rosettes of strawberry cream, ½ strawberry brushed with spingel and ½ white chocolate stick.

7 Banana Caramel Gateaux Ingredients Cloverhill Codes Weights Banana Caramal Gateaux Clover Hill Sponge Mix CAMX Water Fresh Cream N/A Icing Sugar (optional) SUSW Sahnissimo Deluxe Neutral + Water TOFI Clover Hill Caramel Filling TOFI Banana Flavour Paste FOCO Jura Point Triangles CHOC Springel Neutral TOFI Toffee Flavour Paste FOCO Caramel Curls TOFI Baker s Tip: To make this product with buttercream, beat 1kg margarine, 2kg icing sugar & 300g sweet whip on slow speed for 4 mins. Scrape down. Whip for a further 20 mins until light & fluffy Kg Size: 6 Gateaux 8 Gateaux Scale Weight: Baked Weight: Finished Weight: 150g x g x g x 10 g 200g x g x g x 8 Recipe Yield: 10 x 755g 8 x 880g Sponge Shelf life: With Buttercream: With Cream: 3 days Day of prod. + 2 days Day of prod. + 1 day

8 1 2 3 Banana Caramel Gateaux Weigh out the sponge mix into a mixing bowl fitted with a whisk. Add directed quantity of water to the bowl and mix on slow speed for 1 minute Spread one half of the sponge with Banana Cream 100g (6 ) or 120g (8 ) Pipe the caramel in a spiral onto the middle layer 25g (6 ) or 30g (8 ). The sponge will stick better if piped on rather than spread. Apply the Banana cream around the edges 150g (6 ) or 180g (8 ), repeat for the sides. Scrape down the sides and bottom of the bowl. Whisk for 12 minutes on fast speed until batter is thick and aerated. Grease the cake tins with pan coating. Scale at 150g (6 ) or 200g (8 ) into the sponge tins Using a clean palette knife or ruler smooth off the sides first and then the top. Run a serrated scraper around the edge of the cake. Chill the Cake Apply caramel curls to the rim. Bake at 190ºC for minutes. Remove from the tins and cool on a wire rack. Trim the sponge to level the top if necessary. Mix together the Sahnisimo Neutral and water, add the banana Paste. Fold in the whipped fresh cream Mix the springel with the toffee paste until just marbled. Spread over the top of the Gateaux. Apply 6 round rosettes of banana cream and finish with 3 Jura point Chocolate Triangles and a sprinkle of caramel curls.

9 Citrus Daisy Gateaux Ingredients Cloverhill Codes Weights Kg g Clover Hill Sponge Mix CAMX Water Citrus Daisy Gateaux Fresh Cream N/A Icing Sugar (optional) SUSW Sahnissimo Deluxe Neutral + Water TOFI Moorea Orange Flavour Fruit Filling JAFR Lemon Flavour Paste FOCO Lemon Fizzy Balls TOFI White Chocolate Parles TOFI Baker s Tip: To make this product with buttercream, beat 1kg margarine, 2kg icing sugar & 300g sweet whip on slow speed for 4 mins. Scrape down. Whip for a further 20 mins until light & fluffy Size: 6 Gateaux 8 Gateaux Scale Weight: Baked Weight: Finished Weight: 150g x g x g x g x g x x 8 Recipe Yield: 10 x 750g 8 x 880g Sponge Shelf life: With Buttercream: With Cream: 3 days Day of prod. + 2 days Day of prod. + 1 day

10 1 2 3 Citrus Daisy Sponge Weigh out the sponge mix into a mixing bowl fitted with a whisk. Add directed quantity of water to the bowl and mix on slow speed for 1 minute. Spread the orange filling on the middle layer of sponge 30g. Pipe in a evenly spaced spiral the lemon cream onto the middle layer 100g (6 ) or 120g (8 ). Apply 150g (180g 8 ) to the top and 150g (180g 8 ) around the edge. Scrape down the sides and bottom of the bowl. Whisk for 12 minutes on fast speed until batter is thick and aerated. Grease the cake tins with pan coating. Scale at 150g (6 ) or 200g (8 ) into the sponge tins Using a clean palette knife or ruler smooth off the sides first and then the top. Chill the Cake. Apply a ring of white chocolate parles mixed with Lemon Fizzy balls to the base of the cake. Bake at 190ºC for minutes. Remove from the tins and cool on a wire rack. Trim the sponge to level the top if necessary. Mix together the Sahnisimo Neutral and water, add the Lemon Paste. Fold in the whipped fresh cream Pipe a tight spiral onto the middle of the top layer. Around the edge pipe larger dots of lemon cream. Using a palette knife drag the cream into the centre to make a flower pattern. Sprinkle the centre with Lemon fizzy balls.