Non-Classic Mazurek
Non-Classic Mazurek — a Zeelandia recipe in 4 components, makes 26 pieces (60 × 20 cm tray). Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (shortcrust base)
- 3 min
- baking temperature (shortcrust base)
- 190 °C
- baking time (shortcrust base)
- 10 min
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne | 470 g |
| Butter | 225 g |
| Eggs | 25 g |
Cherry filling
| Ingredient | Quantity |
|---|---|
| Fruitful Cherry | 700 g |
| Gelatine | 25 g |
| Water | 100 g |
Plastic ganache
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 300 g |
| Cream (30% fat) | 675 g |
| Glucose syrup | 80 g |
| Gelatine | 10 g |
| Water | 30 g |
| Agar | 7 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Fruitful Cherry | 250 g |
| Gelatine | 3 g |
| Water | 10 g |
Method
- Shortcrust base
Mix all ingredients on low speed for about 3 minutes using a flat beater.
- Shortcrust base
Roll the shortcrust dough out to a thickness of about 0.4 cm and line a 60 × 20 tray with it.
- Shortcrust base
Bake at 190°C for about 10 minutes, then cool the baked base.
- Cherry filling
Soak the gelatine in the water, then melt it and combine it with the Fruitful Cherry. Spread the filling prepared this way over the previously baked base and leave it to set.
- Plastic ganache
Bring the cream, syrup and agar to the boil, then add the gelatine soaked in water and stir until the gelatine has dissolved. Pour this over the chocolate and combine with a blender.
- Plastic ganache
Pour the ganache over the set cherry filling and chill everything.
Cutting: cut the tray lengthwise into two halves, then cut into triangles about 8 cm at the base, to get 26 pieces.
- Decoration
Soak the gelatine in the water, then melt it and combine it with the Fruitful Cherry. Decorate the mazurek pieces with the jelly prepared this way, about 10 g per piece.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.