Ingredients

Group 1
Ingredient
KG
Butter/margarine
0.090
Syrup
0.112
Digestive Biscuit Crumb
0.375
Cocoa powder
0.038
-
Instant Cream Chocolate
0.200
Chilled water
0.250
Total Weight: 1.065

Method

Chocolate Cream Flan

1. Melt butter/margarine and syrup and mix with Digestive Biscuit Crumb.
2. Press the mix into the base and sides of a 10" flan tin, then chill.
3. Whisk the water and Bakels Instant Cream Chocolate for 3-4 minutes.
4. Pipe the cream into the flan just below the rim.
5. Remove the ring with a heated torch.
6. Randomly place strawberries in the base of the flan.
7. Pipe the chocolate cream mix over and level off.
8. Place into the fridge or freezer to chill/set.
9. Once set or frozen, place fruit on the top and glaze with Bakels Instant Superglaze.

Ingredients

Group 1
Ingredient
KG
Butter/margarine
0.090
Syrup
0.112
Digestive Biscuit Crumb
0.375
Cocoa powder
0.038
-
Instant Cream Chocolate
0.200
Chilled water
0.250
Total Weight: 1.065

Method

Chocolate Cream Flan

1. Melt butter/margarine and syrup and mix with Digestive Biscuit Crumb.
2. Press the mix into the base and sides of a 10" flan tin, then chill.
3. Whisk the water and Bakels Instant Cream Chocolate for 3-4 minutes.
4. Pipe the cream into the flan just below the rim.
5. Remove the ring with a heated torch.
6. Randomly place strawberries in the base of the flan.
7. Pipe the chocolate cream mix over and level off.
8. Place into the fridge or freezer to chill/set.
9. Once set or frozen, place fruit on the top and glaze with Bakels Instant Superglaze.

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Finished Product

Finished Product

Biscuit, Dessert, Fruit Tart, Sweet Good