Apfel Strudel

Recipe : Apfel Strudel - Austria

Ingredients:

Almond Dacquoise

English cream

Filling

Working Method:

Almond Dacquoise
 

  1. Mixing - Whip the egg white, egg white power & sugar together. Add the other powders and spread on a silicon mat.
  2. Baking - Bake in a convection oven at 180°c for +/- 20 min.
  3. Mixing - Gently mix the Topfil Apple with the Softgrain sprouted rye.

English cream
 

  1. Mixing - Mix all ingredients together.
  2. Heating - Heat this preparation until 85°C while continuously mixing. Pour the English Cream through a sieve.

Assembly
 

  1. 1st layer - Put a layer of dacquoise in the bottom of the verrine.
  2. 2nd layer - Add Topfil apple + Softgrain sprouted rye (5%).
  3. 3rd layer - Add layer of dacquoise.
  4. 4th layer - Finish with a squeezer of English cream.

Topfil Apple slices 86% NAFNAC

  • RTU fruit filling with 86% of Jonagold apples
  • Great convenience thanks to its bake & freeze/thaw stability
  • Versatile for any fresh & frozen patisserie and laminated pastry as well as chilled desserts

Mimetic

Mimetic is a new generation of specialty fat for incorporation providing real butter sensation

  • Plant-based premium quality end-product
  • Excellent melting behavior and intense taste
  • Ease of use like margarine, incl. ambiant storage
  • Cost reduction vs butter

Market insights & consumer trends

Consumers like simple tastes and traditional pastries.
This classic Apfelstrudel from Austria is sure to delight them.

Shelf life: based on logistic channel

RSP & Margin %: TBD locally

Freezable: Yes

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