Mint Surprise
Mint sponge, Strawberry jelly, Chocolate shell, Cream and Shortcrust base — a Zeelandia recipe in 5 components. Uses Neutral Paste/Glaze 12.5 kg (Hot) and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 30 min
- crystallisation time (cream)
- 5 h
- mixing time (shortcrust)
- 3 min
- baking temperature (shortcrust)
- 180 °C
- baking time (shortcrust)
- 10 min
Ingredients
Mint sponge
| Ingredient | Quantity |
|---|---|
| Eggs | 300 g |
| Oil | 300 g |
Strawberry jelly
| Ingredient | Quantity |
|---|---|
| Strawberries | 1600 g |
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 1000 g |
| Gelatine | 20 g |
| Water | 80 g |
Chocolate shell
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 1000 g |
| Cocoa butter | 200 g |
| Pistachios | 100 g |
| Green food colouring | 1 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 400 g |
| Cream (30% fat) | 500 g |
| Mascarpone | 300 g |
| Gelatine | 8 g |
| Water | 20 g |
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (classic shortcrust mix) | 500 g |
| Butter | 225 g |
| Eggs | 25 g |
Method
- Mint sponge
Mix all ingredients on low speed for about 4 minutes using a flat beater. Deposit the batter into a 30x40 frame. Bake at 180 for about 30 minutes. Cool the sponge. Cut out the bases with the dedicated cutter and place them in the mould. Freeze.
- Strawberry jelly
Soak the gelatine in the water. Bring the strawberries and Paletta Neutral Paste to the boil, add the soaked gelatine and blend. Pour the finished jelly onto the previously frozen Miętusek sponge in the mould. Freeze the whole.
- Chocolate shell
Melt the Arabesque Blanc chocolate and cocoa butter, add the food colouring and chopped pistachios. Dip the frozen jelly with the Miętusek sponge in the finished mass and place on the shortcrust bases.
- Cream
Soak the gelatine in the water. Bring 500 g of cream to the boil and dissolve the gelatine in it. Pour the hot cream over the Arabesque Blanc chocolate, add the mascarpone and blend. Leave to crystallise for about 5 hours. Whip the finished cream and pipe it decoratively onto the mini portions.
- Shortcrust base
Mix all ingredients on low speed for about 3 minutes using a flat beater. Roll the dough to a thickness of about 3 mm and cut out the bases with the dedicated cutter. Bake between perforated mats at 180 for about 10 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.