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Stwed-Pear-Cream-Schnitte
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Enfold the upstanding sides along the perforation line.
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Make a bavarois by mixing 1 part of Fruffi Plus with 1 part of firmly whipped cream (1:1).
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Put a thin layer of sponge cake in the schittes strip.
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Pipe the first layer of bavarois on the sponge cake (350 gram).
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Press the second layer of sponge cake on the bavarois.
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Pipe the second layer of bavarois (350 gram) on the sponge cake and press the upstanding sides of the strip firmly against the sides of the pastry.
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Smoothen the bavarois lengthwise with a knife (do not touch the sides of the strip).
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Cut the outer sides of the schnitt straight and divide the schnittes strip on the perforation line.
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Make caramel whipped cream* and squirt 21 balls of whipped caramel cream on the schnitte.
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Spread 3 slices of stewed pear with Jelfix Mirror Neutral and place them on the schnitte.
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Place a chocolate galette next to the slices of stewed pear.
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Whipped caramel cream:
Mix 1 kg firmly whipped cream with 250 gram Multifill Caramel.
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No. of |
No. of |
No. of |
No. of |
No. of |
No. of |
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units |
units |
units |
units |
units |
units |
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2 |
4 |
6 |
8 |
10 |
12 |
Schnittes strip Carels (for 2 schnittes) |
pc |
1 |
2 |
3 |
4 |
5 |
6 |
White sponge cake layer 7,5x39x0,9 cm |
pc |
2 |
4,000 |
6,000 |
8,000 |
10,000 |
12,000 |
Firmly whipped cream |
kg |
0,350 |
0,700 |
1,050 |
1,400 |
1,750 |
2,100 |
Fruffi "stewed" Pear |
kg |
0,350 |
0,700 |
1,050 |
1,400 |
1,750 |
2,100 |
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Firmly whipped Caramel cream* |
kg |
0,200 |
0,400 |
0,600 |
0,800 |
1,000 |
1,200 |
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Decoration powder/cacao mix |
kg |
0,006 |
0,012 |
0,018 |
0,024 |
0,030 |
0,036 |
Slices of stewed pear |
pc |
6 |
12 |
18 |
24 |
30 |
36 |
Jelfix Mirror Neutral |
kg |
0,004 |
0,008 |
0,012 |
0,016 |
0,020 |
0,024 |
Chocolate galettes |
pc |
2 |
4 |
6 |
8 |
10 |
12 |
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