Ingredients

Group Pavlova
Ingredient
KG
Weight (%)
Powdered sugar
0.300
100
Egg white
0.150
50
Total Weight: 0.450
Group if Les Fruits Cranberry
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% CRANBERRY
0.330
100
Total Weight: 0.330
Group if Les Fruits Kiwi
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% KIWI
0.330
100
Total Weight: 0.330
Group if Les Fruits Pomegranate
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% POMEGRANATE
0.330
100
Total Weight: 0.330
Group Toppings
Ingredient
KG
Weight (%)
Cremess Superior
0.100
100
Water
0.100
100
BAKELS DARK CHOCOLATE FUDGE
0.050
50
Total Weight: 0.250
Group Garnish
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.250
100
Total Weight: 0.250

Method

How to do it:

Pavlova Base:
1. Using wire whisk mix powdered sugar and egg white and whisk until stiff peak.
2. Pipe the meringue mixture using plain tip and form a small round basket 1 ½ inch in height 2 inches diameter.
3. Bake at 80°C for about 2 to 3 hours.

Topping & Assembly:
1. Mix Cremess and water for 3 to 5 minutes and add the chocolate fudge.
2. Put Les Fruits filling to the meringue basket and grnish with NT dark chocolate.

Yield

15 pieces x 85g

Ingredients

Group Pavlova
Ingredient
KG
Weight (%)
Powdered sugar
0.300
100
Egg white
0.150
50
Total Weight: 0.450
Group if Les Fruits Cranberry
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% CRANBERRY
0.330
100
Total Weight: 0.330
Group if Les Fruits Kiwi
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% KIWI
0.330
100
Total Weight: 0.330
Group if Les Fruits Pomegranate
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% POMEGRANATE
0.330
100
Total Weight: 0.330
Group Toppings
Ingredient
KG
Weight (%)
Cremess Superior
0.100
100
Water
0.100
100
BAKELS DARK CHOCOLATE FUDGE
0.050
50
Total Weight: 0.250
Group Garnish
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.250
100
Total Weight: 0.250

Method

How to do it:

Pavlova Base:
1. Using wire whisk mix powdered sugar and egg white and whisk until stiff peak.
2. Pipe the meringue mixture using plain tip and form a small round basket 1 ½ inch in height 2 inches diameter.
3. Bake at 80°C for about 2 to 3 hours.

Topping & Assembly:
1. Mix Cremess and water for 3 to 5 minutes and add the chocolate fudge.
2. Put Les Fruits filling to the meringue basket and grnish with NT dark chocolate.

Display Conditions

Display Conditions

Chilled

Category

Category

Desserts, Specialty

Finished Product

Finished Product

Dessert

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