Recipe: Spring Easter Sunday

29 Mar 2019

Recipes
Bakery
Patisserie
Easter

Ingredients

Cake

  • 1000 g of Tegral Savoie*
  • 500 g of Eggs
  • QS. of Icing sugar

Filling

  • 600g of PatisFrance Starfruit Litchi*
  • 200 g of Bavarois Neutre*
  • 1000 g of Chantypak*
  • 150 g of Frozen raspberries
  • Optional: 10 g of Rose essence

Decoration

  • QS. of Red fruits
  • QS. of Harmony Sublimo*

*Puratos product

Working Method

  1. Mix Tegral Savoie and eggs at high speed during 6 min.
  2. Pipe on a tray and dust icing sugar on top.
  3. Bake in a deck oven at 210°C for approximately 6 min.
  4. Warm the Starfruit Litchi at 40°C and add the Bavarois Neutre.
  5. Gently fold in the semi-whipped Chantypak, and pieces of frozen raspberries.
  6. Finish the top of the Charlotte with a mix of red fruits and glaze with Harmony Sublimo.