Meringue Cornets with Milk Cream
Meringue shells, Plum jam layer, Milk cream and Glaze — a Komplet recipe in 4 components, makes 160. Uses Komplet Milk Base RSPO-SG 7 kg.
- drying temperature (meringue shells)
- 100–110 °C
- drying time (meringue shells)
- 90 min
- heating temperature (glaze)
- 40 °C
Ingredients
Meringue shells
| Ingredient | Quantity |
|---|---|
| Komplet Bezy-Meringue | 120 g |
| Sugar | 1000 g |
| Water, approx. 100°C | 330 g |
Plum jam layer
| Ingredient | Quantity |
|---|---|
| Plum jam | 300 g |
Milk cream
| Ingredient | Quantity |
|---|---|
| Komplet Milk Base RSPO-SG 7 kg | 900 g |
| Water | 450 g |
| Cream margarine | 750 g |
| Butter | 600 g |
| Spirit (alcohol) | 150 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Kiddy Weiss | 1200 g |
| Komplet SANETTA RSPO-MB fat | 300 g |
Method
- Meringue shells
Mix KOMPLET Bezy Meringue with the sugar and add the hot water while whipping. Whip until a stiff foam is obtained. Pipe the finished mass onto baking paper in the shape of curled cornets. Dry in the oven.
- Plum jam layer
Apply the jam to the middle of the cooled meringue shells as a narrow ridge.
- Milk cream
Aerate the margarine with the butter until fluffy. Mix KOMPLET Milk Base with the water and add it to the fats while continuing to whip. Add the spirit at the end of mixing.
Pipe the finished cream onto the meringue shell with jam using a bag with a round tip.
Chill the cakes.
- Glaze
Heat the glaze ingredients to 40 °C and mix. Coat the cornets with the finished glaze.
Optionally decorate the top with a fine pattern made with KOMPLET Kiddy Choco.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.