Filled Babka (Exotic Treasure)
Dough, Fruit filling, Glaze and Cream — a Zeelandia recipe in 4 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing speed (dough)
- medium speed
- mixing time (dough)
- 4 min
- baking temperature (dough)
- 180 °C
- baking time (dough)
- 40 min
- resting time before removal from moulds (dough)
- 15 min
- glaze temperature
- 35 °C
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Sandia Lemon E limited | 1000 g |
| Eggs | 460 g |
| Oil | 460 g |
Fruit filling
| Ingredient | Quantity |
|---|---|
| Fruitful Tropical | 700 g |
| Gelatine | 15 g |
| Water | 50 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 750 g |
| Oil | 208 g |
| Food colouring | 2 g |
Cream
| Ingredient | Quantity |
|---|---|
| ZeelaFix | 18 g |
| Cream (30% fat) | 500 g |
| Mascarpone | 250 g |
Method
- Dough
Mix all ingredients on medium speed for about 4 minutes (using a flat beater). Deposit the batter into tube moulds, about 320 g each. Bake at 180°C for about 40 minutes. Remove from the moulds after about 15 minutes. Cool.
- Fruit filling
Liquefy the soaked gelatine and combine it with the Fruitful Tropical. Pipe the filling into the babkas, about 125 g per piece (using a piping bag). Cool.
- Glaze
Melt the Arabesque Blanc 29 chocolate with the oil, add food colouring and combine with a hand blender. Pour the glaze at about 35°C over the cooled babkas.
- Cream
Mix ZeelaFix with sugar, add it to the cream with mascarpone and whip to the desired consistency. Deposit the finished cream onto the babkas, about 120 g per piece.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.