Group : Meringue
Ingredient
KG
0.100
Sugar
2.000
Water
1.000
Total Weight: 3.100
Group : Cream
Ingredient
KG
0.150
Chilled water
0.150
Bakbel 70% Cherry Fruit Filling
0.100
Total Weight: 0.400

Meringue

  1. Dissolve Bakels Actiwhite in the water and allow to soak for 5-10 minutes.
  2. Add half the quantity of sugar and whip on high speed to full volume.
  3. Fold in remaining sugar.
  4. On a silicone paper lined tray, pipe a small filled circle with the meringue mix, and then pipe around the edges to build-up to a nest.
  5. Repeat the process to fill the tray.
  6. Dry the meringues at a low temperature, approximately 100℃-120℃.
  7. Once the meringues have dried and are ready to use, paint the inside with white chocolate and allow to set.

Cream

  1. Whisk the water, Bakels Instant Cream and Bakbel 70% Fruit Cherry Filling for 3-4 minutes (making sure all the cherry pieces have been smashed).

Finishing

  1. Deposit a small amount of Bakbel 70% Fruit Cherry Filling into the base of the meringue.
  2. Pipe the cherry cream into a round on top of the fruit filling.
  3. Decorate with a fresh cherry and dust with icing sugar to finish.
Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Occasion

Occasion

Afternoon Tea

Finished Product

Finished Product

Dessert, Sweet Good