Group : Meringue
Ingredient
KG
0.100
Sugar
2.000
Water
1.000
Total Weight: 3.100
Group : Cream
Ingredient
KG
0.200
Chilled water
0.250
Total Weight: 0.450

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 the emaining sugar.
  4. On a silicone paper lined tray, pipe a variety of mini meringue nests, pavlova discs and ropes.
  5. Dry the meringues in the usual way at a low temperature, approximately 100℃-120℃.
  6. Once the meringues have dried and are ready to use, paint the exposed areas that will touch the cream with either milk or white chocolate.

Cream

  1. Whisk the water and Bakels Instant Cream for 3-4 minutes.

Finishing

  1. Pipe the cream accordingly and decorate with fresh fruit as desired.
  2. Heat Bakels Instant Superglaze Neutral and carefully cover the fruit to give a high-shine finish.
Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Occasion

Occasion

Afternoon Tea

Finished Product

Finished Product

Dessert, Sweet Good