Ingredients

Group Chocolate Diplomat Filling
Ingredient
KG
Bakels Bake Stable Custard Mix
0.150
Fresh Milk
0.350
Fresh cream
0.100
Apito Chocolate Paste
0.005
Les Fruits 50% Pomegranate
0.200
Total Weight: 0.805
Group Topping
Ingredient
KG
Tapioca Pearls (ready made)
0.250
Water
0.100
Sugar
0.300
Crème de framboise
0.150
Cabernet Sauvignon
0.250
Balsamic Vinegar
0.150
Pepper
0.003
Total Weight: 1.203

Method

How to do it:

Chocolate Diplomat Filling:
1. In a mixing bowl, combine fresh milk, Apito chocolate paste and Bakels Bake Stable Custard Mix.
2. Paddle for 5-7 minutes from medium to high speed till smooth.
3. Add cold fresh cream and paddle for 1-2 minutes. Set aside.

Topping:
1. In a pot, combine water, sugar, crème de framboise, cabernet sauvignon,
balsamic vinegar and pepper.
2. Bring to boil and reduce.
3. Cool down and set aside.
4. Marinate tapioca pearls for a minimum of 1 hour.

Assembly:
1. In a clean tray, line empty tartelettes.
2. Pipe 10 grams of les fruit pomegranate filling.
3. Pipe 16-18g of chocolate diplomat filling.
4. Top with wine & vinegar marinated tapioca pearls.

Ingredients

Group Chocolate Diplomat Filling
Ingredient
KG
Bakels Bake Stable Custard Mix
0.150
Fresh Milk
0.350
Fresh cream
0.100
Apito Chocolate Paste
0.005
Les Fruits 50% Pomegranate
0.200
Total Weight: 0.805
Group Topping
Ingredient
KG
Tapioca Pearls (ready made)
0.250
Water
0.100
Sugar
0.300
Crème de framboise
0.150
Cabernet Sauvignon
0.250
Balsamic Vinegar
0.150
Pepper
0.003
Total Weight: 1.203

Method

How to do it:

Chocolate Diplomat Filling:
1. In a mixing bowl, combine fresh milk, Apito chocolate paste and Bakels Bake Stable Custard Mix.
2. Paddle for 5-7 minutes from medium to high speed till smooth.
3. Add cold fresh cream and paddle for 1-2 minutes. Set aside.

Topping:
1. In a pot, combine water, sugar, crème de framboise, cabernet sauvignon,
balsamic vinegar and pepper.
2. Bring to boil and reduce.
3. Cool down and set aside.
4. Marinate tapioca pearls for a minimum of 1 hour.

Assembly:
1. In a clean tray, line empty tartelettes.
2. Pipe 10 grams of les fruit pomegranate filling.
3. Pipe 16-18g of chocolate diplomat filling.
4. Top with wine & vinegar marinated tapioca pearls.

Display Conditions

Display Conditions

Ambient

Category

Category

Pastries, Tart

Finished Product

Finished Product

Tart