February's recipe

Our recipe of the month: Valentine hearts.

Recipe 1

500
625
2.500
300

g
g
g
g

 

Zeesan
water
whipping cream
Swiss Roll

 

 

 

Finishing

   600
300

g
g

 

Paletta Miroir Raspberry
Pajets Light

     

Recipe 2

   750
375
250
150

g
g
g
g

 

Scaldis Milk
hazelnut pâté
Butterscotch Fine
Raspberry Jam

     

 
Method

Mix the Zeesan with the water.
Blend the semi whipped cream or topping carefully with the Zeesan/water mixture.
Fill a Flexipan mat (1073) with approx. 60 gram bavarian.
Cover up the bavarian with a slice of swiss roll.
We advice to put the bavarian for one hour inside the refrigerator before freezing, to get an optimal setting.
Melt the Scaldis Milk (+ 32°C.) and mix with the hazelnut pâté and the Butterscotch.
Spread out onto a plastic sheet (thickness of + 3 mm), when the pasta is setting, cut out heart shapes.
Heat the Paletta Miroir Raspberry at least til 45°C.
To make the Paletta Miroir more liquid add approx. 5% water.
Release the frozen bavarian hearts and dip those into the Paletta Miroir.
Decorate the hearts with Pajets.
Brush the middle of the Hazelnut hearts with Raspberry Jam.
Place the hearts onto the hazelnut hearts.

Yield 60 pieces.

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