Ingredients

Group Chocolate Diplomat Filling
Ingredient
KG
BAKELS BAKE STABLE CUSTARD MIX
0.150
Fresh Milk
0.350
Fresh cream
0.100
APITO CHOCOLATE PASTE
0.005
BAKELS LES FRUITS 50% POMEGRANATE
0.200
Total Weight: 0.805
Group Topping
Ingredient
KG
Tapioca Pearls (ready made)
0.250
Water
0.100
Sugar
0.300
Crème de framboise
0.150
Cabernet Sauvignon
0.250
Balsamic Vinegar
0.150
Pepper
0.003
Total Weight: 1.203

Method

How to do it:

Chocolate Diplomat Filling:
1. In a mixing bowl, combine fresh milk, Apito chocolate paste and Bakels Bake Stable Custard Mix.
2. Paddle for 5-7 minutes from medium to high speed till smooth.
3. Add cold fresh cream and paddle for 1-2 minutes. Set aside.

Topping:
1. In a pot, combine water, sugar, crème de framboise, cabernet sauvignon, balsamic vinegar and pepper.
2. Bring to boil and reduce.
3. Cool down and set aside.
4. Marinate tapioca pearls for a minimum of 1 hour.

Assembly:
1. In a clean tray, line empty tartelettes.
2. Pipe 10 grams of les fruit pomegranate filling.
3. Pipe 16-18g of chocolate diplomat filling.
4. Top with wine & vinegar marinated tapioca pearls.

Ingredients

Group Chocolate Diplomat Filling
Ingredient
KG
BAKELS BAKE STABLE CUSTARD MIX
0.150
Fresh Milk
0.350
Fresh cream
0.100
APITO CHOCOLATE PASTE
0.005
BAKELS LES FRUITS 50% POMEGRANATE
0.200
Total Weight: 0.805
Group Topping
Ingredient
KG
Tapioca Pearls (ready made)
0.250
Water
0.100
Sugar
0.300
Crème de framboise
0.150
Cabernet Sauvignon
0.250
Balsamic Vinegar
0.150
Pepper
0.003
Total Weight: 1.203

Method

How to do it:

Chocolate Diplomat Filling:
1. In a mixing bowl, combine fresh milk, Apito chocolate paste and Bakels Bake Stable Custard Mix.
2. Paddle for 5-7 minutes from medium to high speed till smooth.
3. Add cold fresh cream and paddle for 1-2 minutes. Set aside.

Topping:
1. In a pot, combine water, sugar, crème de framboise, cabernet sauvignon, balsamic vinegar and pepper.
2. Bring to boil and reduce.
3. Cool down and set aside.
4. Marinate tapioca pearls for a minimum of 1 hour.

Assembly:
1. In a clean tray, line empty tartelettes.
2. Pipe 10 grams of les fruit pomegranate filling.
3. Pipe 16-18g of chocolate diplomat filling.
4. Top with wine & vinegar marinated tapioca pearls.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Pastries, Tart

Finished Product

Finished Product

Tart

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