Ingredients

Group Sponge
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.050
100
Eggs
0.095
190
Sugar
0.075
150
Raspberry filling
0.010
20
Total Weight: 0.230
Group Filling
Ingredient
KG
Weight (%)
FINO DARK CHOCOLATE BUTTONS
0.020
-
Raspberry filling
0.030
-
Total Weight: 0.050
Group Topping
Ingredient
KG
Weight (%)
FINO DARK CHOCOLATE BUTTONS
0.030
-
Total Weight: 0.030

Method

How to do it:

Sponge:
1. Whisk eggs and sugar in a bowl over simmering water until mixture is thick and pale. Continue mixing until cool.
2. Fold in Pettina Sponge Mix Complete and Les Fruits Raspberry gently into the mixture.
3. Put spoonfuls of the mixture on the baking sheets, spacing them well apart to allow for spreading.
4. Bake for 8 minutes at 180°C or until golden brown.
5. Loosen the sponge drops from the baking sheet and cool for 5 minutes while still on the baking sheet.
6. Transfer to wire rack to cool completely.

Assembly:
1. Melt Fino Dark Chocolate Buttons.
2. Spread Les Fruit Raspberry and melted Fino Dark Chocolate Buttons on one side of each sponge then sandwich the sponge together.
3. Drizzle the top of the sponge drops with melted Fino Dark Chocolate Buttons.

Yield

5 Sponge Drops

Ingredients

Group Sponge
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.050
100
Eggs
0.095
190
Sugar
0.075
150
Raspberry filling
0.010
20
Total Weight: 0.230
Group Filling
Ingredient
KG
Weight (%)
FINO DARK CHOCOLATE BUTTONS
0.020
-
Raspberry filling
0.030
-
Total Weight: 0.050
Group Topping
Ingredient
KG
Weight (%)
FINO DARK CHOCOLATE BUTTONS
0.030
-
Total Weight: 0.030

Method

How to do it:

Sponge:
1. Whisk eggs and sugar in a bowl over simmering water until mixture is thick and pale. Continue mixing until cool.
2. Fold in Pettina Sponge Mix Complete and Les Fruits Raspberry gently into the mixture.
3. Put spoonfuls of the mixture on the baking sheets, spacing them well apart to allow for spreading.
4. Bake for 8 minutes at 180°C or until golden brown.
5. Loosen the sponge drops from the baking sheet and cool for 5 minutes while still on the baking sheet.
6. Transfer to wire rack to cool completely.

Assembly:
1. Melt Fino Dark Chocolate Buttons.
2. Spread Les Fruit Raspberry and melted Fino Dark Chocolate Buttons on one side of each sponge then sandwich the sponge together.
3. Drizzle the top of the sponge drops with melted Fino Dark Chocolate Buttons.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cookies

Finished Product

Finished Product

Cookies

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