Kukułka Dessert
Shortcrust base, Kukułka discs, Light chocolate cream, Cream, second part, Glaze and Currant filling — a Zeelandia recipe in 6 components, makes 16 pieces. Uses Zeelandia Arabesque White Couverture 29% 5 kg and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (shortcrust base)
- 3 min
- baking temperature (shortcrust base)
- 190 °C
- baking time (shortcrust base)
- 10 min
- mixing time (Kukułka discs)
- 5 min
- baking temperature (Kukułka discs)
- 180 °C
- baking time (Kukułka discs)
- 10-15 min
- cooling temperature (light chocolate cream)
- 40 °C
- cooling temperature (glaze)
- 40 °C
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (shortcrust mix) | 270 g |
| Margarine (80% fat) | 130 g |
| Eggs | 10 g |
Kukułka discs
| Ingredient | Quantity |
|---|---|
| Kukułka | 250 g |
| Oil | 75 g |
| Eggs | 75 g |
| Water | 25 g |
Light chocolate cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 250 g |
| Cream (30% fat) | 500 g |
| Gelatine | 10 g |
| Water | 40 g |
| Rum | 15 g |
Cream, second part
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 100 g |
| Rum | 10 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 700 g |
| Cream (30% fat) | 135 g |
| Sugar | 40 g |
| Glucose syrup | 410 g |
| Gelatine | 25 g |
| Water | 130 g |
| Cocoa | 120 g |
Currant filling
| Ingredient | Quantity |
|---|---|
| Blackcurrant Filling 50% | 160 g |
Method
- Shortcrust base
Mix all ingredients on low speed for about 3 minutes (flat beater). Roll the dough out to a thickness of about 0.2 cm and line 16 moulds about 5 cm in diameter. Bake at 190°C for about 10 minutes. Cool.
- Kukułka discs
Mix all ingredients on medium speed for about 5 minutes (flat beater). Spread the dough evenly on a tray lined with baking paper to a thickness of about 1.5 cm. Bake at 180°C for about 10–15 minutes. Cool and cut out 16 discs about 4.5 cm in diameter.
- Light chocolate cream
Soak the gelatine in the water. Whip the chilled cream (380 g). Bring the cream (120 g) to the boil, add the soaked gelatine. Pour over the Arabesque chocolate and combine with a hand blender. Cool to about 40°C and gently fold in the whipped cream and the rum. Pipe part of the cream (piping bag) into the silicone moulds (16 pieces) up to 1/2 of their height.
- Cream, second part
Bring the cream to the boil and pour over the Arabesque chocolate. Combine with the rum. Pipe the cream (about 15 g per piece, piping bag) onto the light chocolate cream in the silicone moulds. Pipe the remaining white chocolate cream onto the dark chocolate cream, press in a Kukułka disc (the sponge should protrude slightly beyond the mould). Freeze.
- Glaze
Soak the gelatine in the water. Bring the cream to the boil with the sugar and glucose syrup, add the soaked gelatine. Pour over the Arabesque chocolate. Add the cocoa and Paletta Cold. Combine everything with a hand blender. Cool to about 40°C and evenly coat the surface of the frozen pieces of Kukułka sponge and chocolate creams.
Assembly: spread the currant filling evenly on the shortcrust base (10 g per piece). Place the frozen dessert on top of the currant filling.
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.