Mini Mazurek Bakaliowe Gniazdko with White Chocolate
Shortcrust and Decoration (white chocolate ganache) — a Zeelandia recipe in 2 components, makes 8 pieces (about 110 g each). Uses Zeelandia Qki Oat Cookie Mix 20 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- baking temperature (shortcrust)
- 210 °C
- baking time (shortcrust)
- 15 min
Ingredients
Shortcrust
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne | 250 g |
| Zeelandia Qki Oat Cookie Mix 20 kgQ'ki Oat Cookie Mix 20 kg | 250 g |
| Margarine (80% fat) | 200 g |
| Eggs | 50 g |
| Dried cranberries | 50 g |
| Raisins | 50 g |
| Chopped peanuts | 50 g |
Decoration (white chocolate ganache)
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 450 g |
| Cream (30% fat) | 180 g |
Method
- Shortcrust
Mix all ingredients on low speed (using a flat beater) until a crumble texture is obtained.
- Shortcrust
Line eight silicone moulds for baking small cakes with the crumble (about 110 g per piece).
- Shortcrust
Bake at 210 °C for about 15 minutes. Allow to cool. The moulds can be lightly greased with Carlex emulsion.
Decoration: bring the cream to the boil, pour it over the Arabesque 29 chocolate and after a moment mix until a uniform consistency is obtained.
Decoration: leave the ganache to cool, then spread it on the mazurkas (about 75 g per piece).
Decoration: decorate as desired (BonTon chocolate decorations).
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.