Orange Blondie Slof
Base, Blondie, Filling and Bavarois — a Dawn Foods recipe in 4 components. Uses Dawn Ruby Orange Fond Cream Stabiliser 5 kg.
- baking temperature (base, deck oven)
- 180 °C
- baking temperature (base, rotary oven)
- 160 °C
- baking time (base)
- 12 min
- mixing time (blondie)
- 3 min
- baking temperature (blondie, deck oven)
- 180 °C
- baking temperature (blondie, rotary oven)
- 160 °C
- baking time (blondie)
- 25 min
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Royal Steensma Kompleet Croûtepoeder 4351209Z20 | 550 g |
| Butter | 165 g |
| Water, cold | 70 g |
Blondie
| Ingredient | Quantity |
|---|---|
| Dawn Blondie Mix | 1250 g |
| Oil | 200 g |
| Water | 350 g |
Filling
| Ingredient | Quantity |
|---|---|
| Royal Steensma Orange Filling | 400 g |
Bavarois
| Ingredient | Quantity |
|---|---|
| Dawn Ruby Orange Fond Cream Stabiliser 5 kgDawn Blood Orange Fond | 150 g |
| Water, 25°C | 150 g |
| Whipping cream, unsweetened (lightly whipped) | 750 g |
Method
- Base
Briefly mix all ingredients into a short dough, then chill. Roll the dough out to a thickness of 2 mm, dock it and cut out slof (oblong) shapes. Bake for 12 minutes at 180°C in a deck oven (rotary oven 160°C).
- Blondie
Mix the Blondie Mix, oil and water for 3 minutes with a beater at medium speed until a smooth batter. Grease mini slof rings and fill them with approx. 110 g batter. Bake for 25 minutes at 180°C in a deck oven (rotary oven 160°C).
- Filling
Pipe a line of approx. 25 g Orange Filling onto the base and place the blondie on top of it.
- Bavarois
Mix the Fond Blood Orange with the water. Fold in the lightly whipped cream in two stages. Pipe approx. 60 g bavarois onto the blondie and finish as desired.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.