Ingredients

Group Base
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.270
100.00
Corn Oil
0.075
27.78
Eggs
0.037
13.70
Water
0.061
22.59
Total Weight: 0.443
Group Pate-A-Bombe
Ingredient
KG
Weight (%)
Water
0.030
-
Granulated Sugar
0.140
-
Egg Yolk
0.220
-
Cremess Superior
0.250
-
Water (ice cold)
0.250
-
Gelatin Mass
0.015
-
Total Weight: 0.905
Group Insert
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% CRANBERRY
0.200
-
Total Weight: 0.200
Group Mirror Glaze
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
0.125
-
Water
0.125
-
BAKELS DIAMOND GLAZE RED
0.500
-
BAKELS DIAMOND GLAZE WHITE
0.080
-
Total Weight: 0.830

Method

How to do it:

Base:
1. Combine Bakels Red Velvet Cake Mix, oil, eggs and water in the mixing bowl.
2. Using a paddle attachment, mix till smooth and even.
3. Transfer mixture into a sheet tray and bake at 170-180°C.
4. Cool down. Set aside.

Pate-A-Bombe:
1. In a pot with candy thermometer, slowly boil the sugar and water until you reach 120-122°C.
2. Whisk the egg yolk until light and fluffy. Slowly pour the sugar syrup while whisking at medium speed.
3. Continue whisking at high speed until you get a foldable consistency. Set aside.
4. In a bowl, combine the ice-cold water and Cremess Superior and whisk at high-speed for 3-4 minutes or until medium peak stage.
5. Melt the gelatin mass and set aside.
6. Melt the Pettina Non-temp Light Chocolate (42°C) and fold in the gelatin mass and Cremess Cream.
7. Gently fold the whipped yolk into the chocolate-cream mixture. Set aside.
8. For the insert, pipe the Les Fruits Cranberry into the small truffle mold and freeze for 24 hours. Set aside.

Glacage Miroir:
1. Emulsify the Saphire Neutral and water.
2. Pour in a pot and boil (100°C)
3. Fold the hot glaze in Diamond Glaze Red.
4. Use at 40°C.

Assembly:
1. Fill half of the truffle mold with milk chocolate pate-a-bombe.
2. Put inside the frozen cranberry insert.
3. Fill again with milk chocolate pate-a-bombe.
4. Finally, finish by putting a portion of moist red velvet cake base.
5. Put in a blast freezer for 4 hours.
6. Glaze with DG Red swirl with DG white.

Yield

12pcs

Ingredients

Group Base
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.270
100.00
Corn Oil
0.075
27.78
Eggs
0.037
13.70
Water
0.061
22.59
Total Weight: 0.443
Group Pate-A-Bombe
Ingredient
KG
Weight (%)
Water
0.030
-
Granulated Sugar
0.140
-
Egg Yolk
0.220
-
Cremess Superior
0.250
-
Water (ice cold)
0.250
-
Gelatin Mass
0.015
-
Total Weight: 0.905
Group Insert
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% CRANBERRY
0.200
-
Total Weight: 0.200
Group Mirror Glaze
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
0.125
-
Water
0.125
-
BAKELS DIAMOND GLAZE RED
0.500
-
BAKELS DIAMOND GLAZE WHITE
0.080
-
Total Weight: 0.830

Method

How to do it:

Base:
1. Combine Bakels Red Velvet Cake Mix, oil, eggs and water in the mixing bowl.
2. Using a paddle attachment, mix till smooth and even.
3. Transfer mixture into a sheet tray and bake at 170-180°C.
4. Cool down. Set aside.

Pate-A-Bombe:
1. In a pot with candy thermometer, slowly boil the sugar and water until you reach 120-122°C.
2. Whisk the egg yolk until light and fluffy. Slowly pour the sugar syrup while whisking at medium speed.
3. Continue whisking at high speed until you get a foldable consistency. Set aside.
4. In a bowl, combine the ice-cold water and Cremess Superior and whisk at high-speed for 3-4 minutes or until medium peak stage.
5. Melt the gelatin mass and set aside.
6. Melt the Pettina Non-temp Light Chocolate (42°C) and fold in the gelatin mass and Cremess Cream.
7. Gently fold the whipped yolk into the chocolate-cream mixture. Set aside.
8. For the insert, pipe the Les Fruits Cranberry into the small truffle mold and freeze for 24 hours. Set aside.

Glacage Miroir:
1. Emulsify the Saphire Neutral and water.
2. Pour in a pot and boil (100°C)
3. Fold the hot glaze in Diamond Glaze Red.
4. Use at 40°C.

Assembly:
1. Fill half of the truffle mold with milk chocolate pate-a-bombe.
2. Put inside the frozen cranberry insert.
3. Fill again with milk chocolate pate-a-bombe.
4. Finally, finish by putting a portion of moist red velvet cake base.
5. Put in a blast freezer for 4 hours.
6. Glaze with DG Red swirl with DG white.

Display Conditions

Display Conditions

Chilled

Category

Category

Desserts, Specialty

Finished Product

Finished Product

Dessert, Gateaux

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.