Delightful recipes to celebrate
Delightful recipes to celebrate A global journey through great taste Our goal has always been to serve our customers the best. For 20 years now, Chantypak has seduced consumers all over the world with its superior taste and texture. This superior taste is Puratos’ gift to you. This recipe booklet is a celebration of the best recipes with Chantypak. It is also an invitation to explore food culture from all around the globe. Taste them and enjoy yourself! 2 1. North America – The cradle of layer cakes 4 2. Latin America – A pallet of flavours and colours 8 3. Europe – “Un voyage gourmand” 12 4. Eastern Europe – Full of spicy surprises 16 5. Asia – A world of textures and flavours 20 3 North America NORTH AMERICA The cradle of layer cakes 4 Strawberry Short Cake Recipe Sponge Tegral Sponge Eggs Water 1000 g 750 g 100 g Mix together all ingredients for 5 min at full speed with the whisk. Reduce to medium speed for 1 min. Put in the desired moulds (230 g) and bake at 180°C in a deck oven during approximately 25 min, depending on size of mould. Assembly and decoration Slice the baked sponge into three layers, soak with sugar syrup (50/50) and fill with alternatively whipped Chantypak and chopped strawberries. Base-ice and garnish the cake with whipped Chantypak. Use some fresh strawberries to decorate. Chantypak to cover Baked sponge Strawberries Chantypak NUTRITIONAL VALUES per portion/90 g KCal 232 Fat 19 g Proteins 1 g Carbohydrates 23 g NORTH AMERICA Ingredients Quantity Process 5 Cold Cheesecake Recipe Sponge Ingredients Quantity Process Tegral Satin Creme Cake Oil Eggs Water 1000 g 300 g 350 g 225 g Mix the Tegral Satin Creme Cake, oil, eggs and the water at slow speed for 2 min. Scrape down and mix for 3 min more at medium speed. Spread into sheets. Bake at 190°C in a deck oven during approximately 12 min. Recipe Cheese mousse NORTH AMERICA Ingredients Quantity Process 6 Chantypak Philadelphia Cheese Milk Icing sugar Bavarois Neutre Classic Citron 375 g 330 150 75 40 7 g g g g g Soften the cheese with half of the milk. Heat up remaining milk and dissolve the Bavarois Neutre and icing sugar. Add to the cheese together with the Classic Citron. Finally add the soft-whipped Chantypak. Assembly and decoration Cheese mousse Topfil Framboise Baked sponge NUTRITIONAL VALUES per portion/75 g KCal 190 Fat 9 g Proteins 2 g Carbohydrates 24 g Spread a layer of Topfil Framboise on top of a baked sheet of Tegral Satin Creme Cake. Cover with another sheet and repeat. Cut out the desired size with a ring Make the mousse and fill the ring Freeze. Once set, apply the Topfil Framboise and finish with Miroir Neutre. Remove the ring and decorate with fresh fruits and chocolate decoration. Layer Cake Chocolate Slice Recipe Chocolate Sponge Ingredients Quantity Process Tegral Sponge Belcolade Cocoa Powder Eggs Water 950 g 50 g 750 g 100 g Mix all ingredients together with the whisk at full speed for 5 min. Slow down the machine to medium speed for one minute more. Spread the batter onto baking paper, in thin layers. Bake at 240°C in a deck oven for 4 min. Recipe Chocolate Cream Ingredients Quantity Process Chantypak1 Belcolade Noir Selection Chantypak2 300 g 300 g 700 g Heat the Chantypak1 and make a ganache with the melted Belcolade Noir Selection. Fold under the remaining, soft-whipped Chantypak2. Recipe Ganache Chantypak Belcolade Noir Selection 500 g 400 g Heat the Chantypak and make a ganache with the melted Belcolade Noir Selection. Blend with a hand blender before use, take care to avoid air incorporation. Assembly and decoration Cut a sheet of chocolate sponge to the desired size. Spread a layer of Deli Caramel (200 g) and cover with a second layer of sponge. Make the chocolate cream. Put a layer of this cream, a last layer of sponge and finish garnishing the square with the remaining Chocolate Cream. Freeze to set. Once set, cut strokes to the desired size. Cover with the Ganache and cut into individual portions(12 cm/ 2,5 cm). Put some broken roasted hazelnuts as decoration. Ganache Chocolate Cream Chocolate Sponge Deli Caramel NUTRITIONAL VALUES per portion/54 g KCal 183 Fat 11 g Proteins 2 g Carbohydrates 20 g NORTH AMERICA Ingredients Quantity Process 7 Latin America LATIN AMERICA A pallet of flavours and colours 8 Yellow Verrine Recipe Caramel Ingredients Quantity Process Bavarois Neutre Deli Caramel PatisFrance Starfruit Fruits de la Passion 20 g 100 g Heat the PatisFrance Starfruit and dissolve the Bavarois Neutre. Mix together with the Deli Caramel. 100 g Recipe Mango Mousse Ingredients Quantity Process Chantypak PatisFrance Starfruit Mangue Bavarois Neutre Classic Mangue Milk 375 g 225 75 5 40 g g g g Heat up the milk and dissolve the Bavarois Neutre. Add the PatisFrance Starfruit Mangue and Classic Mangue. Fold under gently the semi-whipped Chantypak. Recipe Gelified Coulis Ingredients Quantity Process 200 g 35 g Heat up the PatisFrance Starfruit Passion and dissolve the Bavarois Neutre. Recipe Cake Ingredients Quantity Process Tegral Satin Creme Cake Oil Eggs Water 1000 g 300 g 350 g 225 g Mix the Tegral Satin Creme Cake, oil, eggs and the water at slow speed for 2 min. Scrape down and mix for 3 min more at medium speed. Spread into sheets. Bake at 190°C in a deck oven during approximately 12 min. Assembly and decoration Put some Deli Caramel in the bottom of the glass. Cool to set. Once set make the mousse, pipe into the glass, add a disc of soaked (Dulcerio) cake and to finish, garnish with the gelified coulis and some fresh chopped mangoes, glazed with Harmony Sublimo Neutral. Finish the glass with some chocolate decoration. Soaked cake Gelified coulis Mango Mousse Deli Caramel NUTRITIONAL VALUES per portion/100 g KCal 178 Fat 7 g Proteins 2 g Carbohydrates 21 g LATIN AMERICA PatisFrance Starfruit Passion Bavarois Neutre 9 Piña Colada Cake Recipe Sponge Ingredients Quantity Process LATIN AMERICA Tegral Sponge Eggs Water 10 1000 g 750 g 100 g Mix together all ingredients for 5 min at full speed with the whisk. Reduce to medium speed for 1 min. Put in the desired moulds (230 g) and bake at 180°C in a deck oven during approximately 25 min, depending on the size of mould. Assembly and decoration Chantypak Baked sponge Topfil Ananas NUTRITIONAL VALUES per portion/80 g KCal 191 Fat 10 g Proteins 2 g Carbohydrates 24 g Slice the baked sponge into three layers, soak with sugar syrup (50/50) and fill with alternatively Topfil Ananas and whipped Chantypak including the 10% grated coconut. Base-ice and garnish the cake with whipped Chantypak. Use some slices of fresh pine-apple to decorate, and glaze with Harmony Sublimo Neutral. For a final touch, add some chocolate decoration and macaroons. Coupe Fraise Ingredients Quantity Strawberries Chantypak PatisFrance Starfruit Fraise 100 g 30 g 20 g Assembly and decoration Cut the strawberries in two. Pur them in a glass. Pour on top PatisFrance Starfruit Fraise. Finish with a whisk of Chantypak. Decorate with pistachios. NUTRITIONAL VALUES per portion/150 g KCal 143 Fat 9 g Proteins 1 g Carbohydrates 15 g LATIN AMERICA Recipe 11 Europe EUROPE Un voyage gourmand 12 Paris Brest Recipe Eclair Ingredients Quantity Process Tegral Clara Super Oil Water 1000 g 400 g 1600 g Heat water till 55°C. Mix all ingredients together during 4 min at medium speed. Spray Spraylix on a baking tray. Lightly cover with icing sugar. Pipe the eclairs onto the tray. Sprinkle some crunched pistachios and almonds on top. Bake at 160°C during the first 15 min. Then let the choux dry out during 25 min at 160°C. Recipe Praliné filling Ingredients Quantity Process Chantypak Fabuloso Bavarois Neutre Patisfrance Praline Pistache 750 g 250 g 180 g 150 g Mix Fabuloso together with the praliné. Incorporate Bavarois Neutre. Add the semiwhipped Chantypak. Recipe Chocolate decoration Ingredients Quantity Process 400 g Mix Carat in a blender until you obtain a paste. Roll a thin layer of Carat. Cut triangles, shape them. Add some pistachios for the decorations, and lay the chocolate on top of the eclair. Carat Coverlux White Praliné filling Eclair Assembly and decoration Open the eclair along its length and fill with the praliné filling. Lay the Carat decoration on top of the eclair. NUTRITIONAL VALUES per eclair/75 g KCal 232 Fat 16 g Proteins 3 g Carbohydrates 18 g EUROPE Carat Coverlux White 13 Tiramisu Recipe Moka Biscuit Ingredients Quantity Process Puratos Tegral Satin Creme Cake Eggs Water Oil 1000 g 350 g 100 g 350 g Mix all ingredients together during 5 min at high speed. Spread a 7 mm layer of the batter on baking paper and bake at 180°C during 10 min. Recipe Coffee syrup Ingredients Quantity Dulcerio Tres Leches Puratos Classic Mokka 500 g 50 g Recipe Tiramisu Bavarois Ingredients Quantity Process Tiramisu Bavarois Puratos Chantypak 1000 g Puratos Bavarois 250 g Tiramisu 300 g Water 45°C Mix the water and the Bavarois Tiramisu and add the semi-whipped Chantypak and mix gently. EUROPE Assembly and decoration 14 Moka Biscuit + Dulcerio Tiramisu Bavarois NUTRITIONAL VALUES per portion/80 g KCal 245 Fat 15 g Proteins 3 g Carbohydrates 20 g Cut the moka biscuit in 3 parts. On the first part, spread a thin layer of Carat Coverlux Dark. Turn it upside down. Apply the coffee syrup generously on the biscuit using a brush. Add a layer of Tiramisu Bavarois on top of it. Repeat the operation 3 times (biscuit – syrup – tiramisu mousse). Decorate the last layer. Spray with Belcolade Dutch Cacao powder. Chocolate Mousse Recipe Mousse Chantypak1 Milk Egg Yolk Bavarois Neutre Becolade Noir supreme Chantypak2 100 100 250 90 g g g g 450 g 800 g Mix the liquid Chantypak1, milk, egg yolk, and Bavarois Neutre together and warm up until 85°C. Melt Belcolade Noir Supreme and add to the above mixture. Incorporate the pre-whipped Chantypak2. Assembly and decoration Pour the mousse into a verrine and finish with fresh fruits. NUTRITIONAL VALUES per portion/40 g KCal 137 Fat 10 g Proteins 2 g Carbohydrates 9g EUROPE Ingredients Quantity Process 15 Eastern Europe EASTERN EUROPE Full of spicy surprises 16 Slovenian Cake Recipe Pancake Ingredients Quantity Process Tegral Satin Crème Cake Eggs Oil Water Milk 1000 g 350 g 300 g 20 g 800 g Mix all together at medium speed during 5 min. Proceed like a standard pancake. Ingredients Quantity Process Fabuloso Chantypak Bavarois Neutre Milk 300 300 100 100 g g g g Mix the Bavarois Neutre and the milk at 40°C. Add to this the Fabuloso and finally the whipped Chantypak. Assembly and decoration Spread 35 g of Topfil Framboise on an 18 cm diameter pancake, then 120 g of Mousseline and repeat this 3 times. Cover the whole thing with 4 more pancakes and sprinkle with icing sugar. Pancake Mousseline Topfil Framboise NUTRITIONAL VALUES per portion/115 g KCal 297 Fat 15 g Proteins 4 g Carbohydrates 36 g EASTERN EUROPE Recipe Mousseline 17 Snack Medovic Recipe Pain d’Epices Ingredients Quantity Process Tegral Satin Creme Cake Eggs Oil Water Honey Cinnamon 500 175 150 25 80 10 g g g g g g Mix all together during 5 min at medium speed and bake on trays of 40 x 60 cm during 14 min at 180°C. EASTERN EUROPE Recipe Chantypak Jam 18 Ingredients Quantity Process Carat Decocrem Dark Chantypak Jam Cake Pain d’Epices Deli Orange NUTRITIONAL VALUES per bar/55 g KCal 226 Fat 14 g Proteins 2 g Carbohydrates 23 g Chantypak Milk Sugar 500 g 200 g 90 g Mix all ingredients together. Slowly allow it to boil until you obtain a consistent light creamy paste. Assembly and decoration Spread on the Pain d’Epices cake a fine layer of Deli Orange. Add then a layer of Chantypak Jam. Cover with a layer of cake. Let it cool down in the fridge. Cut pieces of 3 cm x 9 cm, then enrobe with Carat Decorcrem Dark. Bavarois Framboise Recipe Sponge Ingredients Quantity Process Tegral Sponge Eggs Water Honey Orange colour 1000 g 750 g 100 g 50 g 8g Mix together all ingredients for 5 min at full speed with the whisk. Reduce to medium speed for 1 min. Bake on trays of 40 x 60 cm at 180°C during 12 min. Recipe Panacotta Ingredients Quantity Process Chantypak Sugar Gelatine leaf 500 g 55 g 5g Let the gelatine stand in cold water. Once it is completely dissolved, integrate it into the Chantypak. Pour the preparation into a flexipan mould and freeze. Recipe Croustillant White Chocolate Ingredients Quantity Process Cryst-O-Fill White Carat Coverlux White PatisFrance CroustiCrep 150 g 50 g 225 g Melt the Carat Coverlux White. Whip the Cryst-O-Fill until you obtain a creamy texture and mix with the Carat, then add the PatisFrance CroustiCrep. Recipe Raspberry Mousse Chantypak PatisFrance Starfruit Framboise Bavarois Neutre 500 g 300 g 150 g Heat PatisFrance Starfruit Framboise till 40°C. Add Bavarois Neutre, and the semiwhipped Chantypak. Assembly and decoration Put a strip of Sponge around the dish to half the height. Put a round layer of Sponge on the bottom of the mould and cover it with a fine layer of Croustillant White Chocolate. Insert the frozen Panacotta. Cover the whole with Raspberry Mousse. Finish it off with Miroir Neutre. Miroir Rasberry mousse Panacotta Croustillant White Chocolate Sponge NUTRITIONAL VALUES per portion/80 g KCal 237 Fat 12 g Proteins 2 g Carbohydrates 29 g EASTERN EUROPE Ingredients Quantity Process 19 Asia ASIA A world of textures and flavours 20 Roll lov’ Recipe Apricot Roll Biscuit Ingredients Quantity Process Tegral Sponge Eggs Water Topfil Apricot Orange Colouring 1000 g 750 g 100 g 70 g Mix together all ingredients for 5 min at full speed with the whisk. Reduce to medium speed for 1 min. Bake at 180°C in a deck oven during approximately 25 min. Depending on size of mould. 2g Recipe Green Tea chantilly Ingredients Quantity Process 250 4 60 20 g g g g Warm the milk at 80°C with Summum Green Tea. Cover with a cling film and let the infusion process last 10 min. Sift, add the Bavarois Neutre. Whip the Chantypak until soft, add the milk mixed with Bavarois Neutre. Whip until firm texture. Assembly and decoration Apply a very thin layer of Topfil Raspberry onto the Apricot Roll Biscuit. Spread a layer of Green Tea Chantilly. Roll the cake. Mix Miroir Glassage with pink and orange colourings. Apply the mix to the roll cake. Miroir Glassage Neutre Topfil Raspberry Apricot Roll Biscuit NUTRITIONAL VALUES per portion/87 g Green Tea Chantilly KCal 220 Fat 5 g Proteins 2 g Carbohydrates 23 g ASIA Chantypak Summum Green Tea Milk Bavarois Neutre 21 Truffles Recipe for +/- 100 pcs. Recipe Dark chocolate truffles Ingredients Quantity Process Chantypak Belcolade Noir Selection Aristo Primeur Crema 250 g 625 g 130 g Melt the Belcolade Noir Selection at 30°C. Heat the Chantypak and Aristo Primeur Crema together to 35°C. Blend both preparations together with hand blender avoiding air incorporation. Leave to set (12 hrs at 15°C). Once set, soften in the machine with the paddle. Pipe onto paper sheets and put back in the fridge at 15°C. Dip the truffles into tempered Belcolade Noir Selection and roll them into dark chocolate shavings. Recipe Milk chocolate truffles Ingredients Quantity Process Chantypak Belcolade Lait Selection Aristo Primeur Crema Cinnamon powder KCal 66 Fat 5 g Proteins 1 g Carbohydrates 5g ASIA Dark Chocolate truffle 22 NUTRITIONAL VALUES per truffle/18 g KCal 91 Fat 7 g Proteins 1 g Carbohydrates 7g KCal 122 Fat 9 g Proteins 2 g Carbohydrates 6g White Chocolate truffle NUTRITIONAL VALUES per truffle/22 g 250 g 690 g 130 g 3g Belcolade Premium Dutch Cocoa Powder Icing sugar 400 g 100 g Melt the Belcolade Lait Selection at 30°C. Heat the Chantypak and Aristo Primeur Crema together to 35°C. Add the cinnamon powder. Blend both preparations together with hand blender avoiding air incorporation. Leave to set (12 hrs at 15°C). Once set, soften in the machine with the paddle. Pipe onto paper sheets and put back in fridge at 15°C. Dip the truffles into tempered Belcolade Lait Selection and roll them into a mix of Belcolade Premium Dutch Cocoa Powder and icing sugar. Recipe White chocolate truffles Milk Chocolate truffle NUTRITIONAL VALUES per truffle/14 g Ingredients Quantity Process Chantypak Belcolade Blanc Selection Aristo Primeur Crema Classic Fraise PatisFrance Amandes Effilées Larges 250 g 130 g 40 g 750 g SQ Melt the Belcolade Blanc Selection at 30°C. Heat the Chantypak and Aristo Primeur Crema together to 35°C. Add the Classic Fraise. Blend both preparations together with hand blender avoiding air incorporation. Leave to set (12 hrs at 15°C). Once set, soften in the machine with the paddle. Pipe onto paper sheets and put back in fridge at 15°C. Dip the truffles into tempered Belcolade Blanc Selection and roll them into roasted PatisFrance Amandes Effilées. Danish Recipe Danish Ingredients Quantity Process 1000 g 20 g 100 g 50 g 15 g 520 g 430 g 105 g Mix all the ingredients together - except the Aristo Croissant margarine - together with 45 g of Summum Green tea. Begin at slow speed for 1 min, then increase to medium speed for 3 min. Allow the dough to relax 1 hr in the fridge. While integrating the margarine, give 3 single folds. Laminate the dough and cut squares of 10 cm. Leave the dough to proof for 1 hr at 37°C. Glaze with Sunset Glaze and bake at 210°C during 12 min. Assembly and decoration Garnish the baked Danish with some fresh fruits and Chantypak. NUTRITIONAL VALUES per portion/124 g KCal 378 Fat 22 g Proteins 5 g Carbohydrates 38 g ASIA Flour Salt Sugar Yeast fresh S 500 Water Aristo croissant Summum Green Tea 23 410232 – 01/2011 – Puratos Design Puratos nv Industrialaan 25 - Zone Maalbeek - B-1702 Groot-Bijgaarden (Brussels) - Belgium Tel.: +32 2 481 44 44 - Fax: +32 2 466 25 81 - [email protected] www.puratos.com 24
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