Carat Outstanding quality made perfectly simple Step-by-Step Recipe Book 2068 Carat step-by-step recipes v14.indd 1 24/09/15 15:43
Carat Outstanding quality made perfectly simple Consumers worldwide love chocolate! Today, chocolate is the most popular flavour used in patisserie and sweet baked goods, and the trend continues to grow! Don t miss this trend. There are infinite ways to add value to your bakery and patisserie products using chocolate: what about flavouring a mousse or a pastry cream? Or coating or decorating your cake...? As easy as ABC We are pleased to present you the Carat step-by-step guide, the easiest way to use compound chocolate in patisserie. Here you will find basic recipes that are explained and illustrated step-by-step to make your life easier. Next to this we wanted to give you some inspiration! This is why Philippe Richard, our Carat ambassador, has developed some mouth-watering and creative recipes that you can make to impress your customers. 2068 Carat step-by-step recipes v14.indd 2 24/09/15 15:43
Carat Coverlux The ultimate taste experience The basic recipes that you will find in this guide are based on, and White. Carat Coverlux is our premium and best tasting compound chocolate. It has been validated by consumers in several countries to be significantly preferred in taste. Indeed, Carat Coverlux offers an excellent chocolate taste and mouthfeel, thanks to the careful selection of high quality cocoa powders and fats. Moreover, Carat is produced all over the world to answer local taste preferences. Carat Coverlux is also extremely convenient and easy-to-use: you just melt the product and it can be used directly for the preparation of your mousses, ganaches or pastry cream for a perfect finishing. At Puratos we have a passion for chocolate and taste is at the heart of everything we do! Discover the creative recipes of Philippe Richard our Carat Ambassador on the next pages Ganache for Coating Ganache for Filling Glaze for Coating Creamy for Filling Pastry Cream for Filling Mousse Cake 2068 Carat step-by-step recipes v14.indd 3 24/09/15 15:43
Ganache for coating 1 Boil the cream 2 Pour the cream over the Carat Coverlux drops Ganache for Coating 3 Blend to an emulsion 1000 g 12 Twice As Nice Brownies! Boil the and pour over the. Use an immersion blender to obtain a good emulsion. Cool down for 24 hours before using. This recipe can be used when the ganache is at room temperature, to spread on a layer cake, or it can be melted at 35 C for glazing. 2068 Carat step-by-step recipes v14.indd 4 24/09/15 15:43
Chocolate Brownie Composition For 1 tray 60x40cm 1. Brownie 2. Ganache Brownie Tegral Satin Yellow Moist Carat Coverlux Aristo Primeur Cake Oil Eggs Egg yolks Inverted sugar Candied lemon Candied orange Dried fruits (roasted) 1500 g 600 g 75 g 600 g 4 1 1 25 g 25 g 400 g Melt the Carat Coverlux with the Aristo Primeur in a microwave to 45 C. In a mixing bowl with a paddle, mix the Tegral Satin Yellow Moist, oil, eggs, egg yolks and inverted sugar for 3 min. medium speed. Add the melted Carat mix at 45 C into the mixer and mix for another 2 min. Add the roasted dried fruit and the candied fruit. Spread the full recipe into a frame 40x60 min. Bake 25 to 30 min. at 170 C. Ganache 500 g 625 g Boil the and pour over the Carat Coverlux Dark. Use an immersion blender to obtain a good emulsion. Cool down for 24 hours before using. Build Up Spread a first layer of 800 g ganache at room temperature on top of the brownie and set in the fridge. Melt the last part of the ganache to 35 C and pour over the top of the brownie to glaze. 2068 Carat step-by-step recipes v14.indd 5 24/09/15 15:43
Ganache for filling 1 Boil the cream and glucose 2 Pour the cream over the Carat Coverlux drops 3 Blend to an emulsion 4 Pouch to fill the macaron Ganache Dark Ganache Ganache White Magical Macarons Glucose 2 410 g 85 g Carat Coverlux Glucose 2 3 85 g Carat Coverlux White Glucose 2 480 g 85 g Boil the and the glucose. When this preparation is around 95 C pour over the. Mix well with a hand mixer to make it smooth and homogeneous. Cool down before using. Boil the and the glucose. When this preparation is around 90 C pour over the Carat Coverlux. Mix well with a hand mixer to make it smooth and homogeneous. Cool down before using. Boil the and the glucose. When this preparation is around 85 C pour over the Carat Coverlux White. Mix well with a hand mixer to make it smooth and homogeneous. Cool down before using. 2068 Carat step-by-step recipes v14.indd 6 24/09/15 15:43
Macaraspberry Composition 1. Macaron 2. Ganache 3. Raspberry filling Macaron Raspberry Filling Patis Macaron Belcolade Cocoa Powder Water (50 C) 500 g 25 g 100 g Topfil Raspberry Miroir l Original Lemon juice 100 g 5 g Scale the Patis Macaron and Belcolade Cocoa Powder in a mixing bowl with a paddle. Warm up the water to 50 C. Mix everything together for 6 min. full speed. Pipe a medium and small shape. Bake at 140 C for ±20 min. for the small and ±22 min. for the medium one. Ganache Glucose 2 85 g 80 g Mix all ingredients together. Build Up Pipe a ring of the Ganache on the macaron, add the raspberry filling in the center, top the medium macaron with a small shell, finish with a disc of Carat Coverlux Dark. Use some of the Carat filling to stick the medium and small macaron together. Top with a fresh raspberry and a Carat shaving. Boil the and the glucose. Pour over the. Use an immersion blender to obtain a good emulsion. Keep in the fridge. 2068 Carat step-by-step recipes v14.indd 7 24/09/15 15:43
Glaze for coating 1 Boil the cream 2 Pour over the Carat Coverlux drops 3 Add Miroir and mix with 4 Glaze the mousse with gelatin immersion blender This recipe can be used with, or White. Bright n Shiny Choco Cake Bavarois based mousse Glucose Gelatin Carat Coverlux Miroir l Original Neutre 300 g 500 g 30 g 1000 g 1000 g Boil the, the milk and glucose. Pour over the Carat Coverlux and the pre-soaked gelatin and mix. Add the Miroir l Original Neutre. Use an immersion blender to obtain a good emulsion. Leave to set 24 hours before using. Use at 30-35 C. Tip: For a white glaze add some white food colouring. 2068 Carat step-by-step recipes v14.indd 8 24/09/15 15:43
The Ultimate Chocolate Cake Composition For 3 cakes of 16 cm 1. Biscuit 2. Creamy 3. mousse 4. Glaze Mousse Bavarois Neutral Carat Coverlux Chantypak 2 75 g 2 375 g Boil the. Pour over the Carat Coverlux and the Bavarois Neutral. Use an immersion blender to obtain a good emulsion. Cool down to 40 C. Fold the lightly whipped Chantypak. Biscuit Tegral Satin Cream Cake Cocoa Eggs Oil Water Mix all ingredients together for 5 min. Spread on a silpat. Bake at 180 C for 8 to 10 min. 500 g 175 g 1 115 g Glaze Glucose Gelatin Carat Coverlux Gelatin 1 2 15 g 1 3 15 g Creamy Egg yolks Bavarois Neutral Earl Grey tea Star anis 190 g 1 tea bag 3 pcs Bring the and the milk to a boil, infuse the tea and star anis for 10 min., strain, add the egg yolk and cook to 85 C. Pour over the Bavarois Neutral and the. Use an immersion blender to obtain a good emulsion. Boil the and the glucose. Add the pre-soaked gelatin in ice-cold water. Pour over the Carat Coverlux. Use an immersion blender to obtain a good emulsion and to remove air bubbles from the glaze. Use at 35 to 40 C. Best to make the glaze 1 day before using. Build Up Cut 6 discs of 14 cm of the Tegral Satin Cream Cake Cocoa. Prepare 3 rings of 14 cm with acetate, with a disc of Tegral Satin Cream Cake Cocoa in each one. Pour 180 g of the Carat Creamy on top of each disc. Cover the creamy with a second disc of Satin Cocoa and freeze overnight. Prepare 3 rings of 16 cm with acetate (build the cake upside-down). Make the Carat Coverlux mousse and pour the mousse half-way in the ring. Push the insert into the mousse. Freeze overnight. Glaze the cake and add the Carat Coverlux diamond shape decoration. 2068 Carat step-by-step recipes v14.indd 9 24/09/15 15:43
Creamy for filling 1 Cook to 85 C with thermometer 2 Pour over the Carat Coverlux drops 3 Mix with an immersion blender 4 Fill the tartelette This recipe can be used with, or White. Creamy Egg yolks Bavarois Neutral Carat Coverlux 190 g Boil the and the milk before adding the egg yolks and cook to 85 C. Pour over the Carat Coverlux and the Bavarois Neutral. Use an immersion blender to obtain a good emulsion. Fill the tartelette. Tartelette Duet! 2068 Carat step-by-step recipes v14.indd 10 24/09/15 15:43
Tartelette Composition 1. Short dough 2. Cherry filling 3. Creamy 4. Sandy almonds Short Dough Sandy Almonds Tegral Patacrout Cocoa Powder Aristo Primeur Croissant Eggs 4 200 g Sugar Water Almond Butter 85 g 15 g 5 g Mix all ingredients together to obtain a smooth dough. Roll down to 3mm. Shape the tart shell. Bake at 170 C for 10 to 12 min. For the decoration on top of the tartelette make some rings with the leftover dough. Cherry Filling Topfill Cherry Extra 200 g Puratos Bitter Almond 4 g Scale both together and use a blender to obtain a pipable texture. Bring the sugar and water to 118 C. Pour the roasted almond into the syrup and mix to obtain a sandy texture. Add the butter at the end. Build Up Fill the tart shell with the cherry filling, pour the Carat Creamy on top and leave to set. On top of the tart add a disc of Carat Coverlux, some caramelized almond and the ring of short dough. Creamy Egg yolks Bavarois Neutral Bring the and the milk to the boil, add the egg yolks and cook to 85 C. Pour over the Bavarois Neutral and the Carat Coverlux Dark. Use an immersion blender to obtain a good emulsion of the creamy. 2068 Carat step-by-step recipes v14.indd 11 24/09/15 15:43
Pastry Cream for filling 1 Mix the Cremyvit with the water in a bowl 2 Add Carat Coverlux 3 Fill the chou Cold Process Pastry Cream Hot Process Pastry Cream This recipe can be used with, or White. Water Puratos Cremyvit Puratos Carat Coverlux 1000 g 375 g 275 g 1000 g Sugar Puratos CPT 90 g Puratos Carat Coverlux 2 YabbadabbaChoux Mix the Cremyvit and water together with a whisk for 3 min. Let the cream rest for 5 min. before adding the Carat Coverlux melted at 40 to 45 C and restart the mixer. Allow to cool down in refrigerator before using. Bring the milk to the boil. Make a pastry cream by adding the sugar and the CPT. Add the Carat Coverlux into the pastry cream at the end of the cooking. Cool down. Smooth the custard before using. 2068 Carat step-by-step recipes v14.indd 12 24/09/15 15:43
Choux in 3 colours Composition 1. Choux Paste 2. Crumble 3. Pastry Cream 4. Colored glaze Choux Paste Tegral Clara super Water Oil 1000 g 900 g 500 g 200 g Warm up the water and milk between 50 to 60 C. With a paddle, mix all ingredients together at medium speed for 5 min. Pipe 2 different sizes of choux and add a disc of crumble on each before baking. Bake at 160 C for the first 5 min. with closed damper then open damper for 30 to 45 min. depending on the size. Crumble Tegral Patacrout Sugar Aristo Primeur Croissant Eggs Mix all ingredients together to obtain a dough. Roll down to 2mm and cool down before cutting a disc that fits on the choux. Pastry Cream Water Cremyvit 500 g 200 g 200 g 1000 g 375 g Mix the Cremyvit and water together with a whisk for 3 min. Let the cream rest for 5 min. and re-start the mixer, mix for 2 min. at medium speed. White/Lemon Pastry Cream Cremyvit 400 g Carat Coverlux White 90 g Deli Citron 60 g /Caramel Pastry Cream Cremyvit 400 g Carat Coverlux 70 g Deli Caramel 80 g Dark/Orange Pastry Cream Cremyvit 400 g 80 g Deli Orange 60 g Melt the Carat Coverlux to 40-45 C. Mix all ingredients together. Pipe into the choux. Colored Glaze Mirroir glassage Deli Citron, Orange or Caramel 100 g Mix both ingredients together, warm up to 35 C. Build Up Fill the choux with the custard. Add a disc of rolling fondant on the top. Dip the choux into the glaze, making sure that you cover only the disc of rolling fondant. Add a Carat Coverlux decoration. 2068 Carat step-by-step recipes v14.indd 13 24/09/15 15:43
Mousse cake 1 - Ganache: Boil the cream - Bavarois: Cook to 85 C with thermometer 2 Pour over the Carat Coverlux drops 3 Fold in the cream 4 Add the cream to the ring Ganache based mousse Bavarois based mousse Bavarois Neutral Carat Coverlux Chantypak 2 75 g 2 375 g Boil the. Pour over the Carat Coverlux and Bavarois Neutral. Use an immersion blender to obtain a good emulsion. Cool down to 40-45 C. Fold in the lightly whipped Chantypak. Egg yolks Bavarois Neutral 60 g Carat Coverlux 2 Chantypak 375 g Boil the and the milk before adding the egg yolks and cook to 85 C. Pour over the Carat Coverlux and the Bavarois Neutral. Use an immersion blender to obtain a good emulsion. Cool down to 40-45 C. Fold in the lightly whipped Chantypak. Marvelmousse! For both methods Carat Coverlux Dark, or White can be used. 2068 Carat step-by-step recipes v14.indd 14 24/09/15 15:43
Trio mousse Composition For 1 tray 60x40 1. Biscuit 2. Mousses 3. Velvet Spray Biscuit Tegral Satin Cream Cake Cocoa Eggs Oil Water Deli Caramel Roasted hazelnut Orange zest 500 g 175 g 1 115 g 175 g 1 piece Recipe for 1 tray 40x60 cm. Mix the Tegral Satin Cream Cake Cocoa, eggs, oil and water together with a paddle for 5 min. at medium speed. Add the Deli Caramel, the roasted hazelnuts and the orange zest and mix for 1 min. Spread on a silpat and bake at 180 C for 8 to 10 min. White Mousse Egg yolk Bavarois Neutral Carat Coverlux White Chantypak 60 g 2 375 g Boil the and the milk before adding the egg yolks and cook to 85 C. Pour over the Carat Coverlux and the Bavarois Neutral. Use an immersion blender to obtain a good emulsion. Cool down to 40-45 C. Fold in the lightly whipped Chantypak. Dark Mousse Egg yolk Bavarois Neutral Chantypak Mousse Egg yolk Bavarois Neutral Carat Coverlux Chantypak 60 g 2 375 g 60 g 2 375 g Velvet Spray Oil 2 180 g Melt the Carat Coverlux to 45 C and add the oil. Use at 35 to 40 C. Build Up Spray the mousse cake with the velvet mix, and cut into diagonal slices. Add a Carat Coverlux decoration in between each layer. 2068 Carat step-by-step recipes v14.indd 15 24/09/15 15:43
www.puratos.com Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com 2068 Carat step-by-step recipes v14.indd 16 24/09/15 15:43