Recipe: Black & White bites

5 Apr 2019

Recipes
Patisserie

Ingredients

Cream Cake

  • 1000 g of Tegral Satin Cream Cake Belgian Chocolate* OR
    Tegral Satin Cream Cake
  • 350 g of Whole eggs
  • 300 g of Mimetic Incorporation* 
  • 225 g of Water

Crumble for Vanilla Cream Cake

  • 200 g of Mimetic Incorporation* 
  • 160 g of Sugar
  • 400 g of Flour
  • 1 pc of Vanilla pod

Crumble for Bel. Choc. Cream Cake

  • 200 g of Mimetic Incorporation*
  • 160 g of Sugar
  • 360 g of Flour
  • 40 g of Belcolade Dutch Cocoa powder* 
  • 200 g of Walnut

*Puratos product

Working Method

Cream Cake

  1. Soften the Mimetic Incorporation*.
  2. Put all ingredients together and mix with a spatula for 2 min. at slow speed.
  3. Mix for another 2 min. at medium speed until a homogeneous batter is obtained. 

Crumble for Vanilla Cream Cake

  1. Mix flour, sugar and seeds from vanilla pod in the mixer with the paddle.
  2. Pour on the melted Mimetic Incorporation*.
  3. Let the crumble cool down on a sheet in the fridge. 

Crumble for Bel. Choc. Cream Cake

  1. Mix flour, sugar and Belcolade Dutch Cocoa powder* in the mixer with the paddle.
  2. Pour on the melted Mimetic Incorporation*.
  3. Mix in chopped walnuts.
  4. Let the crumble cool down on a sheet in the fridge. 

Composition & Decoration

  1. Pipe into a long mould a layer of the Tegral Satin Cream Cake. 
  2. Fill with Puratos Vivafil Raspberry or Puratos Cremfil Silk in the middle. 
  3. Bake for 25-40 min. at 180-200 °C, depending on the size.
  4. Decorate with fresh fruit or walnuts. 
  5. Serve in small cubical portions.