Red Poppy Seed Mono-portion
Base, Mousse, Filling and Glaze — a Zeelandia recipe in 4 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg, Poppy Seed Paste, 12 kg and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (base)
- 3 min
- baking temperature (base)
- 190 °C
- baking time (base)
- 10 min
- glazing temperature
- 35 °C
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (shortcrust mix) | 500 g |
| Butter | 225 g |
| Eggs | 25 g |
Mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg (white chocolate) | 400 g |
| Milk (3.2% fat) | 100 g |
| Egg liqueur (advocaat) | 300 ml |
| Cream (30% fat) | 1300 g |
| Gelatine | 30 g |
Filling
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg (white chocolate) | 400 g |
| Cream (30% fat) | 200 g |
| Poppy Seed Paste, 12 kgPoppy seed filling 12 kg | 250 g |
| Grated orange zest | 5 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg (white chocolate) | 225 g |
| Water | 75 g |
| Gelatine | 30 g |
| Cream (30% fat) | 175 g |
| Sugar | 70 g |
| Glucose syrup | 410 g |
| Paletta Cold Glaze Neutral Gel 6 kg | 700 g |
| Food colouring | to taste |
Method
- Base
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Roll the shortcrust dough out to a thickness of about 0.4 cm. Cut out any cookie shapes that fit the chosen silicone mould. Bake between perforated mats at 190°C for about 10 minutes.
- Mousse
Whip the chilled cream. Soak the gelatine in water. Bring the milk to the boil and dissolve the soaked gelatine in it. Pour the hot liquid over the Arabesque 29 chocolate and add the egg liqueur. Add the whipped cream and combine with the remaining ingredients. Deposit the mousse into the chosen silicone mould (about 70 g per piece).
- Filling
Bring the cream to the boil and pour it over the Arabesque 29 chocolate. Combine all ingredients. Add the poppy seed filling and the grated orange zest to the cooled ganache. Deposit the finished mass into silicone moulds (about 25 g per piece). Freeze. Place the frozen filling in the moulds with the mousse.
- Glaze
Soak the gelatine in water. Bring the cream, glucose syrup and sugar to the boil. Use the hot liquid to dissolve the gelatine and pour it over the chocolate, then add the colouring and Paletta Cold. Blend. Pour the glaze over the frozen product at a temperature of about 35°C. Place the finished mono-portions on the shortcrust bases.
Decoration: Decorate with BonTon chocolate decorations. Decorate to taste.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.