Les Fruits Pavlova
18-029
Group Pavlova
Ingredient
KG
%
Powdered sugar
0.300
100.00
Egg white
0.150
50.00
Total Weight: 0.450
Group if Les Fruits Cranberry
Ingredient
KG
%
BAKELS LES FRUITS 50% CRANBERRY
0.330
100.00
Total Weight: 0.330
Group if Les Fruits Kiwi
Ingredient
KG
%
BAKELS LES FRUITS 50% KIWI
0.330
100.00
Total Weight: 0.330
Group if Les Fruits Pomegranate
Ingredient
KG
%
BAKELS LES FRUITS 50% POMEGRANATE
0.330
100.00
Total Weight: 0.330
Group Toppings
Ingredient
KG
%
CREMESS SUPERIOR
0.100
100.00
Water
0.100
100.00
BAKELS DARK CHOCOLATE FUDGE
0.050
50.00
Total Weight: 0.250
Group Garnish
Ingredient
KG
%
PETTINA NON-TEMPERING DARK CHOCOLATE
0.250
100.00
Total Weight: 0.250
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
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