Pomegranate & Chocolate Diplomat Tartelette topped with Sauvignon & Balsamic Vinegar Reduction Pearls
17-051
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
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.
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