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Mastermix
Hazelnut
|
Group |
Grams |
Ingredient |
Method |
|
1 |
1000
600 |
MASTERMIX HAZELNUT
Milk/Water |
Blend MASTERMIX
MAZELNUT with water/milk and cake crumbs and allow to reconstitute for
approximately 15 minutes. Add flavours such as vanilla or rum if
desired. |
|
|
1600
|
TOTAL
WEIGHT |
|
|
|
1000
650
100 |
or
MASTERMIX HAZELNUT
Milk/Water
Cake Crumbs |
|
|
|
1750
|
TOTAL
WEIGHT |
Hazelnut Danish
1. Make up Danish pastries in the usual manner.
2.
Follow the basic application recipe for MASTERMIX HAZELNUT filling.
3.
Pipe HAZELNUT filling into the Danish pastries before proving and baking.
Hazelnut Danish Swirls
1. Make up Danish pastries in the usual manner.
2.
Roll out dough to 4mm thick and 30cm wide.
3.
Follow the BASIC APPLICATION RECIPE for MASTERMIX HAZELNUT filling.
4.
Spread with HAZELNUT filling.
5.
Roll up as for Chelsea bun and cut into 2.5cm pieces.
6.
Place on trays and proof and bake in the usual manner.
Hazelnut Custard
Filling
1. Follow the BASIC APPLICATION RECIPE for MASTERMIX HAZELNUT filling.
2.
Make up MASTERMIX CUSTILLA in the usual manner and fold through HAZELNUT filling.
3.
Use 2 parts of Custard to 1 part HAZELNUT filling.
4.
Cut the cooled croissants and pipe in HAZELNUT CUSTARD filling.
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