Cookie Cake Pops Lollipops
Sponge, Balls and Coating — a Zeelandia recipe in 3 components. Uses Zeelandia Sponge Mix ZL, Plain – 25 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing speed (sponge)
- high
- mixing time (sponge)
- 10 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 35 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix ZL, Plain – 25 kg | 330 g |
| Eggs | 200 g |
| Water | 30 g |
Balls
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 200 g |
| Cream (30% fat) | 50 g |
| Lemon juice | 20 g |
| Mascarpone | 170 g |
| Chocolate crisps | 200 g |
Coating
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 430 g |
| Oil | 70 g |
Method
- Sponge
Mix all ingredients on high speed for about 10 minutes (using a whisk). Spread the batter into a baking frame. Bake at 180°C for about 35 minutes. Crumble the baked sponge.
- Balls
Bring the cream to the boil, pour it over the Arabesque chocolate and stir. Add the crumbled sponge, lemon juice, mascarpone and chocolate crisps. Mix everything together and chill. Form balls of about 25 g from the mixture and insert a stick into each. Chill.
- Coating
Melt the chocolate with the oil in a water bath or in a microwave. Coat the surface of the balls with the coating.
Decoration: *decorate as you like. Zeelandia recommends BonTon Peach Blossom decoration.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.