24 Oct 2018
Ingredients
Base (plain or chocolate)
- 1000 g of Tegral Satin Cream Cake CL or Tegral Satin Cream Cake Belgian Chocolate CL*
- 350 g of Eggs
- 100 g of Oil
- 150 g of Water
Variation - Macho Matcha
- Q.S. of Matcha tea powder (1% of the batter)
- 140 g of Glucose
- 80 g of Agave syrup
- 300 g of Nut mix (roasted)
- 40 g of Sead mix (chia, pimpkin, linseed, sesame..)
- Q.S. of Prunes (dried)
- Q.S. of Sesame Seeds (roasted)
- Q.S. of Carat Coverlux Dark*
Variation - Pink Power
- Q.S. of Topfil Red Currant*
- Q.S. of Cranberries (dry, 10% of the batter)
- Q.S. of Carat Coverlux White*
- Q.S. of Rice poppers
Variation - Energy Kick
- Q.S. of Carat Coverlux Milk*
- 140 g of Glucose
- 80 g of Aguve syrup
- 160 g of Granola
- 220 g of Coconut (shaved and roasted)
Variation - Bold Balls
- Q.S. of Cremfil Ultim Chocolate*
- Q.S. of Carat Coverlux Dark
- 500 g of Pistachio powder
- 500 g of Pistachio nuts (chopped)
*Puratos product
Working Method
Base
- Mix all the ingredients for 5 min. at medium speed using a flat beater.
- Use Tegral Satin Cream Cake CL to make a plain base or use Tegral Satin Cream Cake Belgian Chocolate CL to make a chocolate base.
- At the end of the mixing time add the filling ingredients of the chosen variation.
- Baking
- Pipe the dough into silicone moulds and bake for approximately 12 min. at 180°C using a closed damper.
- Let it cool down before decorating.
Variation - Macho Matcha
- Filling:
- Incorporate the matcha tea powder into the plain base.
- To make the granola filling boil the glucose syrup and agave syrup.
- Add the nut mix, seed mix and the dried prunes.
- Using 2 baking papers roll out the mix to a thinkness of 15 mm.
- Let it cool down and add the granola insert in the middle.
- Decorating:
- Heat the Carat Coverlux Dark to 38°C, cover the balls and roll them in the sesame seeds.
Variation - Pink Power
- Filling:
- Incorporate the dried cranberries into the plain batter.
- After baking fill with Topfil Red Currant into the centre and let cool down.
- Decoration:
- Heat the Carat Coverlux White to 38°C.
- Cover the balls and roll them into the rice poppers.
Variation - Energy Kick
- Filling:
- To make the coconut insert boil the glucose syrup and agave syrup.
- Add the granola and coconut.
- Using two baking papers roll out the paste with a thinkness of 15 mm.
- Let it cool before inserting it into the ball (chocolate base).
- Decoration:
- Heat the Carat Coverlux Milk to 38°C.
- Cover the balls and roll them into the roasted coconut.
Variation - Bold Balls
- Filling:
- After baking (use the chocolate base and fill the mould at 2/3, bake for 15 min.) pipe into the cooled down ballse some Cremfil Ultim Chocolate.
- Freeze to demould.
- Decoration:
- Heat the Carat Coverlux Dark to 38°C.
- Cover the balls and roll them into the pistachio powder and pistachio nuts.
