Creative Chocolate Crumb Cake Recipe

Elevate your classic Crumb Cake creations with our convenient recipes, using premium Puratos ingredients for consistent high-quality Crumb Cakes.

Learn how we can help you improve nutrition while offering delicious Crumb Cakes with our Puratos solutions for professional baking.

Create delicious cakes that are better for the planet. Using less animal-based ingredients will help you reduce your CO2 emission. Learn more here.

Batter	Mix all the ingredients at medium speed for 5 minutes with a paddle attachment. Spread the batter evenly into a frame that is 30x40 cm. Add the Topfil Pear (seestep 2) and crumble (see step 3) on top and bake for 35 minutes at 180°. Time: 35 / Oven Type: Deck / Top Temperature: 180 °C Bottom Temperature: 180 °C / Damper: closed / 14% Water loss
Filling	Spread the Topfil finest pear 70% on top of the cake batter (see step 1)
Crumble	Cream the Mimetic Incorporation with the brown sugar with a paddleattachment. Then add the flour and mix to a coarse texture. Option: add 0,5 to 1% of cinnamon powder. Add the crumble on top of the batter (see step 1) and bake it together.
Pralicrac	Warm 500 grams of Pralicrac salted caramel to 35°C, then laminate it between 2 sheets of baking paper to a thickness of 2 mm and to the same size as the cake(30 x 40 cm). Let it cool.
Assembling	Spread the cake batter evenly in a 30X40 cm frame (step 1), spread the Topfil (step 2) on top of the batter, and sprinklethe crumble (step 3) on top. Then bake for 35 minutes at 180°. Let the cake cool down, then add the chilled sheet of Pralicrac (step 4) on top, and put it back in the warm oven for 1minute for the Pralicrac to melt over the crumble. Take it out of the oven and let it set before cutting.

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		g
Topfil Finest Pear Cubes 70%		250

		g
PatisFrance Pralicrac Caramel Salted Butter		500