August's recipe

Our recipe of the month: Square Vanille Caramel Bombe.

Recipe 1 (bombe on top)

300
375
1.500
15
300

g
g
g
g
g

 

Zeesan Neutral
water
whipping cream
Vanilla flavour
Swiss roll with Biscamix

 

Recipe 2 (middle piece)

500
625
2.500
300

g
g
g
g

 

Zeesan Neutral
water
whippinig cream
Swiss roll with Biscamix

 

Filling

   600 g   Frutafill      

Finishing

   600
600

g
g

 

Scaldis White
Paletta Miroir Caramel

     

Recipe 3 (bottom piece)

   500
250
100

g
g
g

 

Scaldis Milk
Hazelnut Pâté
Butterscotch Fine

     

 
Method

Put a ball of Frutafill Lemon (75 g per piece) into the freezer.
You can also use a Flexipan mat (1268).
Mix the Zeesan Neutral with the water and Flavour Vanilla.
Blend the semi whipped cream or topping carefully with the mixture.
Pour the bavarian into a tray (height 2 cm) and cover with a layer swiss roll.
Mix the Zeesan Caramel with the water.
Blend the semi whipped cream or topping carefully with the Zeesan/water mixture.
Cut pieces of the Swiss roll with a ring of 14 cm diameter.
Fill a Zeelandia volume cup (dameter 14 cm) with approx 450 gram bavarian.
Put the frozen Frutafill Lemon ball into the middle of the bavarian and cover
with a layer of Swiss Roll (the cup is filled 2 cm lower than the edge of the cup).
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 Butterscoth.
Spread out onto a plastic sheet to a thickness of + 3 mm, when the pastra is
setting cut into pieces of 18 x 18 cm.
Cut the vanilla bavarian into pieces of 17 x 17 cm and brush those with Scaldis White.
Mix 5% water into the Paletta Miroir Caramel and heat at least till 45°C.
Release the bavarian from the cup and glace with the Paletta Miroir Caramel.
Put the bombe onto brushed vanilla bavarian and place it on the hazelnut tablet.
Make a decoration with Scaldis (see picture).

Yield 8 pieces.

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