Recipe: Energy balls

24 Oct 2018

Patisserie

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

  1. Mix all the ingredients for 5 min. at medium speed using a flat beater.
  2. 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.
  3. At the end of the mixing time add the filling ingredients of the chosen variation.
  • Baking
  1. Pipe the dough into silicone moulds and bake for approximately 12 min. at 180°C using a closed damper.
  2. Let it cool down before decorating.

Variation - Macho Matcha

  1. Filling:
  2. Incorporate the matcha tea powder into the plain base.
  3. To make the granola filling boil the glucose syrup and agave syrup.
  4. Add the nut mix, seed mix and the dried prunes.
  5. Using 2 baking papers roll out the mix to a thinkness of 15 mm.
  6. Let it cool down and add the granola insert in the middle.
  7. Decorating:
  8. Heat the Carat Coverlux Dark to 38°C, cover the balls and roll them in the sesame seeds. 

Variation - Pink Power

  1. Filling:
  2. Incorporate the dried cranberries into the plain batter.
  3. After baking fill with Topfil Red Currant into the centre and let cool down. 
  4. Decoration:
  5. Heat the Carat Coverlux White to 38°C.
  6. Cover the balls and roll them into the rice poppers. 

Variation - Energy Kick

  1. Filling: 
  2. To make the coconut insert boil the glucose syrup and agave syrup.
  3. Add the granola and coconut.
  4. Using two baking papers roll out the paste with a thinkness of 15 mm.
  5. Let it cool before inserting it into the ball (chocolate base).
  6. Decoration:
  7. Heat the Carat Coverlux Milk to 38°C.
  8. Cover the balls and roll them into the roasted coconut.  

Variation - Bold Balls

  1. Filling:
  2. 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.
  3. Freeze to demould.
  4. Decoration:
  5. Heat the Carat Coverlux Dark to 38°C.
  6. Cover the balls and roll them into the pistachio powder and pistachio nuts.