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Delightful recipes to celebrate
2
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!
A global journey through great taste
3
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
4
North America
The cradle of layer cakes
NO
RT
H A
ME
RIC
A
5
Assembly and decoration Slice the baked sponge into three layers, soak with sugar syrup (50/50)
and fill with alternatively whipped Chantypak and chopped strawber-
ries. Base-ice and garnish the cake with whipped Chantypak. Use some
fresh strawberries to decorate. NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper portion/90 g 232 19 g 1 g 23 g
Chantypak to cover
Baked sponge
Chantypak
Strawberries
Strawberry Short Cake
IngredIents
Tegral SpongeEggs
Water
QuAntIty
1000 g 750 g 100 g
Process
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.
recipe sponge
NO
RT
H A
ME
RIC
A
6
Assembly and decoration 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.
Baked sponge
Cheese mousseTopfilFramboise
Cold Cheesecake
IngredIents
Tegral Satin Creme CakeOil
Eggs
Water
IngredIents
Chantypak Philadelphia
Cheese
Milk
Icing sugar
Bavarois NeutreClassic Citron
QuAntIty
1000 g 300 g 350 g 225 g
QuAntIty
375 g
330 g 150 g 75 g 40 g 7 g
Process
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.
Process
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.
recipe sponge
recipe cheese mousse
NO
RT
H A
ME
RIC
A
NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper portion/75 g 190 9 g 2 g 24 g
7
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 Ga-nache and cut into individual portions(12 cm/ 2,5 cm). Put some broken
roasted hazelnuts as decoration.
QuAntIty
950 g 50 g
750 g 100 g
Ganache
ChocolateSponge
ChocolateCream
Deli Caramel
Layer Cake Chocolate Slice
IngredIents
Tegral SpongeBelcolade Cocoa PowderEggs
Water
IngredIents
Chantypak1
Belcolade Noir SelectionChantypak2
IngredIents
ChantypakBelcolade Noir Selection
QuAntIty
300 g
300 g 700 g
QuAntIty
500 g 400 g
Process
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.
Process
Heat the Chantypak1 and make a ganache with the melted Belcolade Noir Selection. Fold under the remaining, soft-whipped Chantypak2.
Process
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.
recipe chocolate sponge
recipe chocolate cream
recipe ganache
NO
RT
H A
ME
RIC
A
NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper portion/54 g 183 11 g 2 g 20 g
8
Latin America
LA
TIN
AM
ER
ICA
A pallet of flavours and colours
9
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 (Dul-cerio) 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
Mango MousseDeli Caramel
Gelified coulis
Yellow Verrine
IngredIents
PatisFrance Starfruit PassionBavarois Neutre
QuAntIty
200 g 35 g
Process
Heat up the PatisFrance Starfruit Passion and dissolve the Bavarois Neutre.
recipe gelified coulis
IngredIents
Bavarois NeutreDeli Caramel PatisFrance Starfruit Fruits de la Passion
IngredIents
ChantypakPatisFranceStarfruit MangueBavarois NeutreClassic MangueMilk
QuAntIty
20 g 100 g
100 g
QuAntIty
375 g
225 g 75 g 5 g 40 g
Process
Heat the PatisFrance Starfruit and dissolve the Bavarois Neutre. Mix together with the Deli Caramel.
Process
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 caramel
recipe Mango Mousse
IngredIents
Tegral Satin Creme CakeOil
Eggs
Water
QuAntIty
1000 g 300 g 350 g 225 g
Process
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 cake
LA
TIN
AM
ER
ICA
NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper portion/100 g 178 7 g 2 g 21 g
10
Assembly and decoration 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.
Topfil Ananas
ChantypakBakedsponge
Piña Colada Cake
IngredIents
Tegral SpongeEggs
Water
QuAntIty
1000 g 750 g 100 g
Process
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.
recipe sponge
LA
TIN
AM
ER
ICA
NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper portion/80 g 191 10 g 2 g 24 g
11
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.
Coupe Fraise
IngredIents
StrawberriesChantypakPatisFrance Starfruit Fraise
QuAntIty
100 g 30 g
20 g
recipe
LA
TIN
AM
ER
ICA
NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper portion/150 g 143 9 g 1 g 15 g
12
Europe
EU
RO
PE
Un voyage gourmand
13
Carat Coverlux White
Eclair
Praliné filling
Paris Brest
IngredIents
ChantypakFabulosoBavarois NeutrePatisfrancePraline Pistache
QuAntIty
750 g 250 g 180 g
150 g
Process
Mix Fabuloso together with the praliné. Incorporate Bavarois Neutre. Add the semi-whipped Chantypak.
recipe Praliné filling
IngredIents
Tegral Clara SuperOil
Water
QuAntIty
1000 g 400 g 1600 g
Process
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 eclair
IngredIents
Carat CoverluxWhite
QuAntIty
400 g
Process
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.
recipe chocolate decoration
EU
RO
PE
NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper eclair/75 g 232 16 g 3 g 18 g
Assembly and decoration Open the eclair along its length and fill with the praliné filling. Lay the
Carat decoration on top of the eclair.
14
Assembly and decoration 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.
Tiramisu
IngredIents
Puratos Tegral Satin Creme CakeEggs
Water
Oil
IngredIents
Puratos Chantypak Puratos Bavarois Tiramisu Water 45°C
IngredIents
Dulcerio Tres LechesPuratos Classic Mokka
QuAntIty
1000 g 350 g 100 g 350 g
QuAntIty
1000 g
250 g 300 g
QuAntIty
500 g
50 g
Process
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.
Process
Mix the water and the Bavarois Tiramisu and add the semi-whipped Chantypak and mix gently.
recipe Moka Biscuit
recipe tiramisu Bavarois
recipe coffee syrup
EU
RO
PE
Tiramisu Bavarois
Tiramisu Bavarois Moka Biscuit+ Dulcerio
NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper portion/80 g 245 15 g 3 g 20 g
15
Assembly and decoration Pour the mousse into a verrine and finish with fresh fruits.
Chocolate Mousse
IngredIents
Chantypak1
Milk
Egg Yolk
Bavarois NeutreBecolade Noir supremeChantypak2
QuAntIty
100 g 100 g 250 g 90 g
450 g 800 g
Process
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.
recipe Mousse
EU
RO
PE
NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper portion/40 g 137 10 g 2 g 9 g
16
Eastern Europe
EA
STE
RN
EU
RO
PE
Full of spicy surprises
17E
AST
ER
N E
UR
OP
E
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.
Slovenian Cake
IngredIents
Tegral Satin Crème CakeEggs
Oil
Water
Milk
IngredIents
FabulosoChantypakBavarois NeutreMilk
QuAntIty
1000 g 350 g 300 g 20 g 800 g
QuAntIty
300 g 300 g 100 g 100 g
Process
Mix all together at medium speed during 5 min. Proceed like a standard pancake.
Process
Mix the Bavarois Neutre and the milk at 40°C. Add to this the Fabuloso and finally the whipped Chantypak.
recipe Pancake
recipe Mousseline
MousselinePancake
Topfil Framboise
NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper portion/115 g 297 15 g 4 g 36 g
18
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.
Snack Medovic
IngredIents
Tegral Satin Creme CakeEggs
Oil
Water
Honey
Cinnamon
IngredIents
Chantypak Milk
Sugar
QuAntIty
500 g 175 g 150 g 25 g 80 g 10 g
QuAntIty
500 g 200 g 90 g
Process
Mix all together during 5 min at medium speed and bake on trays of 40 x 60 cm during 14 min at 180°C.
Process
Mix all ingredients together. Slowly allow it to boil until you obtain a consistent light creamy paste.
recipe Pain d’epices
recipe chantypak Jam
EA
STE
RN
EU
RO
PE
Carat Decocrem Dark
Cake Pain d’Epices
Deli Orange
Chantypak Jam
NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper bar/55 g 226 14 g 2 g 23 g
19
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 Pana-cotta. Cover the whole with Raspberry Mousse. Finish it off with
Miroir Neutre.
Bavarois Framboise
IngredIents
Tegral SpongeEggs
Water
Honey
Orange colour
IngredIents
ChantypakSugar
Gelatine leaf
IngredIents
Cryst-O-Fill WhiteCarat Coverlux WhitePatisFrance CroustiCrep
IngredIents
ChantypakPatisFranceStarfruit FramboiseBavarois Neutre
QuAntIty
1000 g 750 g 100 g 50 g 8 g
QuAntIty
500 g 55 g 5 g
QuAntIty
150 g 50 g
225 g
QuAntIty
500 g
300 g 150 g
Process
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.
Process
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.
Process
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.
Process
Heat PatisFrance Starfruit Framboise till 40°C. Add Bavarois Neutre, and the semi-whipped Chantypak.
recipe sponge
recipe Panacotta
recipe croustillant White chocolate
recipe raspberry Mousse
EA
STE
RN
EU
RO
PE
Miroir
Rasberry mousse
Sponge
Panacotta
CroustillantWhite Chocolate
NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper portion/80 g 237 12 g 2 g 29 g
20
Asia
ASI
A
A world of textures and flavours
21
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.
Roll lov’
IngredIents
Tegral SpongeEggs
Water
Topfil ApricotOrange
Colouring
IngredIents
ChantypakSummum Green TeaMilk
Bavarois Neutre
QuAntIty
1000 g 750 g 100 g 70 g
2 g
QuAntIty
250 g 4 g 60 g 20 g
Process
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.
Process
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.
recipe Apricot roll Biscuit
recipe green tea chantilly
ASI
A
Miroir Glassage Neutre
Apricot Roll Biscuit
Topfil Raspberry
Green Tea Chantilly
NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper portion/87 g 220 5 g 2 g 23 g
22
ASI
A
Truffles
IngredIents
ChantypakBelcolade Noir SelectionAristo PrimeurCrema
IngredIents
ChantypakBelcolade Lait SelectionAristo PrimeurCremaCinnamon
powder
Belcolade Premium Dutch Cocoa PowderIcing sugar
IngredIents
ChantypakBelcolade Blanc SelectionAristo PrimeurCremaClassic FraisePatisFranceAmandes Effilées Larges
QuAntIty
250 g 625 g 130 g
QuAntIty
250 g
690 g
130 g
3 g
400 g 100 g
QuAntIty
250 g 750 g
130 g
40 g SQ
Process
Melt the Belcolade Noir Selection at 30°C. Heat the Chantypak and Aristo Primeur Crema together to 35°C. Blend both prepara-tions 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.
Process
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.
Process
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 tem-pered Belcolade Blanc Selection and roll them into roasted PatisFrance Amandes Effilées.
recipe dark chocolate truffles
recipe Milk chocolate truffles
recipe White chocolate truffles
Recipe for +/- 100 pcs.
NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper truffle/22 g 122 9 g 2 g 6 g
NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper truffle/18 g 91 7 g 1 g 7 g
NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper truffle/14 g 66 5 g 1 g 5 g
White Chocolate truffle
Dark Chocolate truffle
Milk Chocolate truffle
23A
SIA
NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper portion/124 g 378 22 g 5 g 38 g
Assembly and decoration Garnish the baked Danish with some fresh fruits and Chantypak.
Danish
IngredIents
Flour
Salt
Sugar
Yeast fresh
S 500
Water
Aristo croissantSummum Green Tea
QuAntIty
1000 g 20 g 100 g 50 g 15 g 520 g 430 g 105 g
Process
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.
recipe danish
24
PurAtos nvIndustrialaan 25 - Zone Maalbeek - B-1702 Groot-Bijgaarden (Brussels) - BelgiumTel.: +32 2 481 44 44 - Fax: +32 2 466 25 81 - [email protected]
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2011
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