Alisee
Alisee Ingredients (for 5 cakes of Ø 15 cm each) Genoise sponge Egg 400g 80g Glucose 40g Flour 260g Milk 90g Clarified butter 60g Creme brulee pistache Milk 115g Pistachio paste 100g Chopped pistachio nuts 40g BAKBEL FRUIT FILLING DELUXE DARK CHERRY Bavarian cream pear Puree of pears 500g 140g Gelatin 18g Whipped fresh cream 350g Powder sugar 70g Poires williams 15g Joconde sponge Egg Tpt almond Flour 40g Clarified butter 30g Egg white 130g 30g Pate a bombe 280g Water 90g Instructions Genoise sponge 1. Whip egg, egg yolk, sugar and glucose together for about 15 min. 2. Slowly add milk and butter at about 40,then the sift flour and mix gently. 3. Bake at 170 for about 25min. Creme brulee pistache 1. Display properly in the flexipan BAKBEL FRUIT FILLING DELUXE DARK CHERRY 2. Mix all the rest of ingredients with a hand mixer and pour in each flexipan same volume. 3. Bake at 100 for about 40min. Bavarian cream pear 1. Whip fresh cream together with powder sugar. 2. Make Anglaise with puree of pears and egg yolk (75 ) 3. Add poire williams and soaked gelatin and cool down to room temperature(25 ) 4. Mix Anglaise into (1) delicately. Joconde sponge 1. Beat egg, Tpt almond and flour for about 10min high speed. 2. Add into (1) clarified butter shortly. 3. Whip egg white and sugar to make a French meringue. 4. Pour (1) into (3) in two times and mix gently then spread the joconde on a silpat. 5. Bake at 220 for about 5min. 6. After cooling down the joconde, spread pate a bombe, sprinkle a bit of powder sugar then caramelize with caramelizer. recipes Europe SA Zoning de Tyberchamps 7180 Seneffe, Belgium Tel. : +32 (0) 64 846 110 Fax : +32 (0) 64 846 111 E-mail : info@bakbel.be
Borocay
Borocay Ingredients (for 5 cakes of Ø 15 cm each) Instructions recipes Joconde sponge Egg Tpt almond Four Clarified butter Egg white Crème brulee a la pistache Fresh milk Pistachio paste 40g 30g 130g 30g 250g 250g 120g 85g 30g Joconde sponge 1. Beat the egg, Tpt almond and flour for about 10 min. Then add slowly clarified butter. 2. Make a French meringue with egg white and sugar. Then mix carefully. 3. Bake at 220 C. for about 5 min. Crème brulee a a pistache 1. Mix half of the sugar with egg yolk. 2. Boil the fresh cream and fresh milk together with the rest of the sugar. Then add pistachio paste. 3. Pour (2) into (1) and mix well. 4. Pour the composition in each glass cup and bake at 90 C for about 40 to 45 min. Coconut and orange jelly Fresh milk Gelatin 5g 15g Orange zests 2pcs Coconut puree 250g 150g Pineaple Boracay Fresh lime 1pc BAKBEL FRUIT FILLING DELUXE PINEAPPLE 500g Fresh coriander 8pcs Pinch black pepper 1 Coconut and orange jelly 1. Boil milk, sugar and orange zests. 2. Separately boil fresh cream and the coconut puree. 3. Add into (1) soaked gelatin and (2). Keep it in the fridge. Pineapple Boracay 1. Chop thinly fresh coriander and zest the lime. 2. Mix the rest of the ingredients delicately. Europe SA Zoning de Tyberchamps 7180 Seneffe, Belgium Tel. : +32 (0) 64 846 110 Fax : +32 (0) 64 846 111 E-mail : info@bakbel.be
Carapoire
Carapoire Ingredients (for 5 cakes of Ø 15 cm each) Dacquoise almond Egg white Tpt almond AP flour Egg white powder Creme brulee Milk BAKBEL FRUIT FILLING DELUXE PEAR Mousse au caramel Whipped fresh cream Glucose Gelatine Water Glazing BAKBEL MIRROR GLAZE DELUXE NEUTRAL BAKBEL MIRROR GLAZE DELUXE CARAMEL TOFFEE 440g 280g 560g 140g PQ. 500g 500g 150g 240g 700g 400g 180g 115g 24g 130g 190g 65g 1kg Instructions To glaze the cake, mix BAKBEL MIRROR GLAZE DELUXE NEUTRAL together with BAKBEL MIRROR GLAZE DELUXE CARAMEL TOFFEE Dacquoise almond 1. Make a French meringue with egg white, sugar and egg white powder. 2. Sift flour and Tpt almond. 3. Combine (2) gently into (1). 4. Pipe spirals and bake at 160 for about 20 to 25min. Creme brulee 1. Mix all ingredients except BAKBEL FRUIT FILLING DELUXE PEAR. 2. Bake into flexipan at 100 for about 40 to 45min. 3. Once creme brulee is frozen, spread BAKBEL FRUIT FILLING DELUXE PEAR on top for about 1cm of thickness. Mousse au caramel 1. Make a caramel with the 400g fresh cream, 180g sugar, 115g glucose and add soaked gelatin. 2. Make a pate a bombe with egg yolk, sugar and water. 3. Mix (1) into (2) then add whipped fresh cream. recipes Europe SA Zoning de Tyberchamps 7180 Seneffe, Belgium Tel. : +32 (0) 64 846 110 Fax : +32 (0) 64 846 111 E-mail : info@bakbel.be
Daisy
Daisy Ingredients (for 5 cakes of Ø 15 cm each) Instructions recipes Genoise sponge Egg Glucose Flour Milk Clarified butter Mousse white cheese Water White creamy cheese Gelatin Whipped fresh cream Italian meringue Egg white Water BAKBEL FRUIT FILLING CLASSIC STRAWBERRY 400g 80g 40g 260g 90g 60g 85g 130g 45g 400g 12g 400g 400g 600g 1kg Genoise sponge 1. Whip egg, egg yolk, sugar and glucose together for about 15 min. 2. Slowly add milk, butter at about 40 C, then sift flour and mix gently. 3. Bake at 170 C for about 25 min. Mousse white cheese 1. Make a pate a bombe with egg yolk, sugar and water. 2. Add soaked gelatine and cream cheese into (1) and mix well. 3. Mix carefully (1) with whipped fresh cream Italian meringue 1. Cook water and sugar at 121 C. 2. Pour (1) into whipped egg white. 3. Pipe nice tears on top of the cake and burn with blow torch softly. Europe SA Zoning de Tyberchamps 7180 Seneffe, Belgium Tel. : +32 (0) 64 846 110 Fax : +32 (0) 64 846 111 E-mail : info@bakbel.be
Duo Chocolat
Duo Chocolat Ingredients (for 5 cakes of Ø 15 cm each) Instructions recipes Sponge robinson Egg white Clarified butter Flour Tpt almond Cocoa powder 280g 160g 250g 100g 100g 70g 70g Sponge robinson 1. Make a French meringue with egg white and sugar. 2. Add shortly egg yolk and clarified butter in the meringue. 3. Mix carefully the sifted Tpt, flour and cocoa powder onto (2). 4. Bake at 170 c for about 20min. Mousse of dark chocolate Whipped fresh cream Milk chocolate drops Water Mousse of milk chocolate Fresh milk Milk chocolate Gelatin Whipped fresh cream Glaze BAKBEL MIRROR COVER GLAZE DELUXE CHOCOLATE BAKBEL MIRROR GLAZE DELUXE SILVER 750g 390g 165g 255g 85g 220g 370g 6g 400g Mousse of milk chocolate 1. Boil fresh milk and pour it on the milk chocolate (drops) then add soaked gelatine. 2. When (1) reach 30 c, mix gently into whipped fresh cream. 3. Pipe the mousse into flexipan and keep it into freezer. Mousse of dark chocolate 1. Make a pate a bombe with egg yolk, sugar and water. 2. Mix half of the whipped fresh cream with melted dark chocolate (45 c) to make a ganache. 3. Combine (2) and (1) and mix well. 4. Add (3) onto the rest of the whipped fresh cream and mix gently. Glaze 1. Heat BAKBEL COVER GLAZE DELUXE CHOCOLATE up to 50% 2. Mix (1) with BAKBEL GLAZE DELUXE SILVER at ambient t. Europe SA Zoning de Tyberchamps 7180 Seneffe, Belgium Tel. : +32 (0) 64 846 110 Fax : +32 (0) 64 846 111 E-mail : info@bakbel.be
Assorted Financiers
Assorted Financiers Ingredients (for 5 cakes of Ø 15 cm each) Instructions recipes Financier dough Egg Glucose Flour Milk Clarified butter 400g 80g 40g 260g 90g 60g BAKBEL BAKERY JAM DELUXE BAKBEL FRUIT FILLING DELUXE PEAR BAKBEL FRUIT FILLING TRADITION APPLE 10/10 BAKBEL MIRROR GLAZE DELUXE NEUTRAL BAKBEL FRUIT SPREAD Financier 1. Sift Tpt almond and flour together. 2. Beat egg white into a casserole on a small flame to reach 35 c, and transfer it into a mixer bowl. 3. Add into (2) the sifted Tpt almond, flour, sugar and trimoline and mix shortly. 4. Make a beurre noisette with the butter. ACTUALLY THE BUTTER HAS TO BE ALMOST BURNT 5. Sift the butter on the financier dough and mix slowly and carefully. 6. Pipe financier into flexipan and keep it in the freezer for about 30min. 7. Pipe on top of each financier BAKBEL BAKERY JAM DELUXE or BAKBEL FRUIT FILLING DELUXE PEAR or BAKBEL FRUIT FILLING TRADITION APPLE 10/10, and sprinkle with some nuts. 8. Bake at 200 c for about 15 to 20min. 9. Cool down financiers and glaze them with BAKBEL MIRROR GLAZE DELUXE NEUTRAL Europe SA Zoning de Tyberchamps 7180 Seneffe, Belgium Tel. : +32 (0) 64 846 110 Fax : +32 (0) 64 846 111 E-mail : info@bakbel.be
Nirvana
Nirvana Ingredients (for 5 cakes of Ø 15 cm each) Creme brûlée with cherries 500g Milk 500g 180g 240g BAKBEL COMPOUND VANILLA BAKBEL FRUIT FILLING CLASSIC RED CHERRY Sponge Robinson Egg white Clarified butter Flour Tpt almond Cocoa powder 400g 250g 370g 150g 15g 100g 100g Mousse pistache 320g 600g Water Gelatine 24g Pistachio paste 240g Lt whipped fresh cream 1 Nougatine hazelnuts Milk Butter Glucose Chopped hazelnuts BAKBEL COMPOUND VANILLA 150g 50g 70g 50g 140g Instructions Crème brûlée with cherries 1. Display properly BAKBEL FRUIT FILLING CLASSIC RED CHERRY in the flexipan 2. Mix the rest of the ingredients with a hand mixer and pour it in the flexipan. 3. Bake at 100 C for about 40min. Sponge Robinson 1. Make a French meringue with the egg white and suga 2. Reduce the speed and pour in the meringue at the same time egg yolk, clarified butter shortly. 3. Add the sifted flour, Tpt almond and cocoa powder and mix gently. 4. Bake at 170 C for about 20 to 25 min. Nougatine azelnuts 1. Boil all ingredients in a casserole and pour 40g in each flexipan 2. Bat at 160 C for about 20 min. Mousse pistache 1. Make a pate a bombe with egg yolk, sugar and water. 2. Add pistachio paste with soaked gelatine into (1) and mix very well. 3. Finally add whipped fresh cream and mix gently recipes Europe SA Zoning de Tyberchamps 7180 Seneffe, Belgium Tel. : +32 (0) 64 846 110 Fax : +32 (0) 64 846 111 E-mail : info@bakbel.be
Ruby
Ruby Ingredients (for 5 cakes of Ø 15 cm each) Instructions recipes Joconde sponge Egg Tpt almond Flour Clarified butter Egg white Strawberry jelly BAKBEL STABILIZED FRUIT PUREE STRAWBERRY Water Gelatine Cream white chocolate with olive oil White chocolate BAKBEL COMPOUND VANILLA Olive oil Whipped fresh cream Strawberry BAKBEL FRUIT FILLING DELUXE STRAWBERRY Lemon juice Mint leaf 30g 40g 30g 130g 500g 90g 30g 7g 75g 35g 10g 50g 220g 3g 2 pcs Joconde sponge 1. Beat egg, Tpt almond and flour for about 10min, then add slowly clarified butter. 2. Make a French meringue with egg white and sugar, and mix with (1). 3. Bake at 220 c for about 5 min. Strawberry jelly 1. Mix all ingredients with a hand mixer. Add gelatin at about 30 C. 2. Pour it into each glass at same quantity. keep them in the fridge. Cream white chocolate with olive oil 1. Boil the fresh cream with BAKBEL COMPOUND VANILLA and pour it onto white chocolate drops to make a ganache. 2. Add the olive oil into (1) and properly with a hand mixer. 3. Mix the whipped fresh cream together with the ganache delicately. Strawberry 1. Cut the strawberry in cubes (same size as brunoise cut). 2. Chop the mint leaf and mix carefully into (1) with the lemon juice. Europe SA Zoning de Tyberchamps 7180 Seneffe, Belgium Tel. : +32 (0) 64 846 110 Fax : +32 (0) 64 846 111 E-mail : info@bakbel.be
World Cup
World Cup Ingredients (for 5 cakes of Ø 15 cm each) Chocolate glaze Milk chocolate 150g Dark chocolate 350g BAKBEL MIRROR GLAZE DELUXE NEUTRAL 700g Hot water 150g Red color (powder) 8g Gelatin 24g BAKBEL MIRROR GLAZE DELUXE GOLD (marbling) Mousse caramel coffee Glucose BAKBEL COMPOUND VANILLA Milk Instant coffee Gelatin Whipped fresh cream Sabayon dark chocolate Milk Dark chocolate Whipped cream Meringue hazelnuts Egg white Almond powder Roasted hazelnuts Caramelized hazelnuts Water Roasted hazelnuts 90g 100g 90g 145g 30g 10g 510g 90g 50g 125g 275g 350g 850g 290g 240g 165g 125g 80g 90g 195g 450g Instructions Meringue hazelnuts 1. Mix almond powder, sugar and roasted hazelnuts into a robocoupe. 2. Make a French meringue with egg white and sugar. 3. Add (1) into (2) and mix carefully. 4. After piping spirals bake it at 100 C for about 1 hour. Mousse caramel coffee 1. Boil fresh cream (90g) with BAKBEL COMPOUND VANILLA, milk and instant coffee. 2. Make a caramel with glucose and sugar, then deglaze with (1). 3. Make Anglaise with (2) together with egg yolk. 4. Whip (3) in the mixer until room t, then add soaked gelatin. 5. Mix (4) with whipped fresh cream and pipe into flexipan. Sabayon dark chocolate 1. Boil milk and fresh cream with half of the sugar. 2. Mix egg yolk and the rest of the sugar and add into (1), cook it as Anglaise at 75 C. 3. Mix (2) in the mixer till cooling down at about 25 C. 4. Mix melted dark chocolate with half of the whipped fresh cream to make a ganache. 5. Add (3) into (4) and mix well. 6. Add (5) into the rest of the whipped fresh cream and mix delicately. Chocolate glaze 1. Boil fresh cream and soaked gelatin. 2. Add (1) into melted dark chocolate. 3. Dissolve the red color in hot water and mix into (2) 4. Add BAKBEL MIRROR GLAZE DELUXE NEUTRAL into (3) and mix well with hand mixer. Caramelized hazelnuts Make a caramel with sugar and water. Add roasted hazelnuts into (1) and mix just enough to coat all hazelnuts. recipes Europe SA Zoning de Tyberchamps 7180 Seneffe, Belgium Tel. : +32 (0) 64 846 110 Fax : +32 (0) 64 846 111 E-mail : info@bakbel.be