Halloween Pastry
Halloween Pastry — a Dawn Foods recipe in 4 components. Uses Dawn Delifruit Classic Mango Filling 2.7 kg.
- dough rolling thickness (base)
- 2 mm
- cutter diameter (base)
- 6 mm
- glaze temperature (orange glaze)
- 45 °C
- pouring temperature (orange glaze)
- 45 °C
- filling weight (bavarois)
- 60 g
- filling weight (mango)
- 15 g
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Shortcrust/Murbeteig Mix | 1000 g |
| Butter | 400 g |
| Water | 100 g |
Pumpkin Bavarois
| Ingredient | Quantity |
|---|---|
| Delicream Pumpkin | 500 g |
| Fond Neutral | 250 g |
| Hot water | 250 g |
| Lightly whipped cream | 1250 g |
Orange Glaze
| Ingredient | Quantity |
|---|---|
| Decorgel White | 500 g |
| Soft Gel Neutral | 250 g |
| Orange colouring | g |
| Water | 100 g |
Assembly
| Ingredient | Quantity |
|---|---|
| Dawn Delifruit Classic Mango Filling 2.7 kg | 900 g |
Method
- Base
Mix everything into a short dough, roll out to 2 mm, cut out 6 mm Ø rounds, then bake.
- Pumpkin Bavarois
Mix the water with the fond, then add the Delicream Pumpkin and whisk smooth. Finally fold in the lightly whipped cream with a spatula.
- Orange Glaze
Bring the Soft Gel and water to the boil. Then mix with the Decorgel and add the colouring (amount depends on the type of colouring). Bring to about 45 °C.
- Assembly
Fill each ball-shaped or pumpkin mould with about 60 g of bavarois. Fill with about 15 g of Delifruit Mango per pastry. Smooth level and freeze. Then pour over the orange glaze at about 45 °C. Place on a firm base disc and finish with eyes and a marzipan curl.
Pumpkin mould: Sf154 Charlotte Silikomart.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.