Spring & Summer recipe inspiration from Bakels Sweden by Bakels Sweden

Bakels recipe inspiration

SPRING & SUMMER

VANILLA & RHUBARB TARTLET INGREDIENTS Shortcrust pastry Wheat flour Butter Icing sugar Egg yolk Aromatic Orange flavour Aromatic Vanilla flavour

460 g 275 g 185 g 75 g 5g 5g

The crumble Bakels Multimix cake base Butter

500 g 200 g

Vanilla mousse Bakels Fond Royal Water Aromatic Vanilla flavour Lightly whipped cream

250 g 200 g 10 g 1000 g

Glaze Bakels Diamond Glaze Neutral 1000 g Water 300 g Bakels Saphire Glaze 200 g Aromatic Green Colour Topping Bakels Les Fruits Rhubarb

METHOD Shortcrust pastry: Mix all ingredients with a hook. Let cool. Roll out to a thickness of 3mm and line tartlets. Bake at 160°C. The crumble: Mix into a crumbly dough and roast at 170°C. Vanilla mousse: Mix water, vanilla and Fond Royal. Add the lightly whipped cream little by little. Fill into molds and put in the freezer. Glaze: Boil water and Saphire Glaze. Add Diamond Glaze and colour. Assembly/decoration: Pipe Les Fruits Rhubarb into the tartlet. Glaze the vanilla mousse and put it on top of the rhubarb filling. Place a sufficient amount of the crumble around the mousse and decorate as desired.

ALL ARTICLE NUMBERS CAN BE FOUND AT THE BACK OF THE FOLDER

CAKEOATMOUSSE BIRKESON PUFFED DIGESTIVE BASE INGREDIENTS Digestive base Bakels Digestive PF Puffed rice Butter Cream Cheese mousse Bakels Fond Royal Water Cream cheese Aromatic Lemon flavour Lightly whipped cream

500 g 50 g 275 g 250 g 200 g 200 g 10 g 1000 g

Glaze Bakels Diamond Glaze Neutral 1000 g Water 300 g Bakels Saphire Glaze 200 g Aromatic Yellow colour

METHOD Digestive base Mix the melted butter with digestive crumb and puffed rice. Fill approximately 40 g into tartlet molds and place into the freezer. Cream Cheese mousse Mix Fond Royal, water and flavour, then mix in the cream cheese. Add the lightly whipped cream little by little. Fill in silicone molds and place into the freezer. Glaze Boil water and Saphire Glaze. Add Diamond Glaze and colour. Assembly/decoration Loosen the digestive bases out of the mold. Glaze the mousse balls. Put the three mousse balls on the Digestive base and decorate as desired.

LEMON OAT AND BIRKES COCONUT WAFERS INGREDIENTS Lemon mousse Bakels Fond Royal Water Aromatic Lemon flavour Lightly whipped cream

200 g 250 g 50 g 1000 g

Coconut top Bakels Coconut mix Water Aromatic Lemon flavour

1000 g 400 g 30 g

Topping/decoration Bakels Lemon Filling Bakels Non Temp White

METHOD Lemon mousse Mix water, lemon flavour and Fond Royal. Add the lightly whipped cream little by little. Fill 30 g of mousse in wafers brushed with Non Temp Vit on the inside and place into the freezer. Coconut top Mix all the ingredients with the paddle to form a homogeneous mass. Pipe coconut tops in 40 g size and bake at 190°C in 12-15 minutes. Assembly/decoration Pipe 10 g of the Lemon Filling on the coconut top and place the mousse waffle on top. Cover the base of the cone in Non Temp White and decorate as desired.

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OAT BIRKES CARDAMOM & BLUEBERRY JARS INGREDIENTS Cardamom cake cubes Multimix Cake base Egg Vegetable oil Water Cardamom

1000 g 365 g 300 g 230 g 6g

The crumble Bakels Multimix cake base Butter

500 g 200 g

Brilliant vanilla cream Cream Water Bakels Brilliant cream

200 g 800 g 300 g

Topping/decoration Bakels Les Fruits Blueberry Whipped cream Aromatic Vanilla flavour

METHOD Cardamom cake cubes Mix all ingredients with a beater for 1 minute and scrape down the edges. Mix for another 5 minutes on medium speed. Fill 2000 g in a 40x30 cm capsule. Bake at 140°C for about 60 minutes. The crumble Mix into a crumbly dough and roast at 170°C. Brilliant vanilla cream Whisk all ingredients for 5 minutes on medium speed. Assembly/decoration Cut the soft cake into edible cubes. Put approximately 20 g of the soft cake in the bottom, pipe on 15 g of vanilla cream. Sprinkle 20 g of the crumble and then add 10 g Les Fruits Blueberry. Finish with a drizzle of cream flavoured with Vanilla flavour.

MAKE IT EASY FOR YOUR CUSTOMERS TO BUY TAKE AWAY

STRAWBERRY OAT BIRKES& VANILLA JAR

METHOD

INGREDIENTS Sponge cake cubes Multimix Cake base Egg Vegetable oil Water The crumble Bakels Multimix cake base Butter Brilliant vanilla cream Cream Water Bakels Brilliant cream Topping/decoration Bakels Les Fruits Strawberry Whipped cream Aromatic Vanilla flavour

1000 g 365 g 300 g 230 g 500 g 200 g 200 g 800 g 300 g

Sponge cake cubes Mix all ingredients with a beater for 1 minute and scrape down the edges. Mix for another 5 minutes on medium speed. Fill 2000 g in a 40x30 cm capsule. Bake at 140°C for about 60 minutes. The crumble Mix into a crumbly dough and roast at 170°C. Brilliant vanilla cream Whisk all ingredients for 5 minutes on medium speed. Assembly/decoration Cut the soft cake into edible cubes. Put approximately 20 g of the soft cake in the bottom, pipe on 15 g of vanilla cream. Sprinkle 20 g of the crumbles and then add 10 g Les Fruits Strawberry. Finish with a drizzle of cream flavoured with Vanilla flavour.

OAT BIRKES HAZELNUT & CHOCOLATE JAR

METHOD Sponge cake cubes Mix all ingredients with a beater for 1 minute and scrape down the edges. Mix for another 5 minutes on medium speed. Fill 2000 g in a 40x30 cm capsule. Bake at 140°C for about 60 minutes.

INGREDIENTS Sponge cake cubes Multimix Cake base Egg Vegetable oil Water Meringues Bakels Actiwhite Water Sugar Bakels Non Temp Blond Topping/decoration Water Salt Chopped hazel nuts Bakels Dark Truffle Whipped cream Aromatic Vanilla flavour

1000 g 365 g 300 g 230 g 50 g 500 g 1000 g

Meringues Mix water and Actiwhite and let swell for just over 15 minutes. Mix the liquid with the sugar and heat to 45°C or until the sugar particles have dissolved. Whisk until it’s cold and then pipe tops that are 2 cm in diameter. Dry in 100°C. Dip the meringues in Non Temp Blond. Assembly/decoration Season some water with salt and moisten the chopped hazelnuts, then roast in the oven. Place the dipped meringues in the bottom of a jar. Divide the soft cake into edible cubes. Pipe in 20 g of Dark Truffle and sprinkle on some salt-roasted hazelnuts. Finish with a drizzle of whipped cream flavoured with Vanilla flavour.

Bake with tasty and exotic summer flavours

COCONUTS WITH PINEAPPLE INGREDIENTS Coconut base Bakels Kokomix Water

1000 g 400 g

Rum mousse Bakels Fond Royal Water Aromatic Rum flavour Lightly whipped cream

200 g 250 g 10 g 1000 g

Topping/decoration Bakels Dark Truffle Cocoa powder Bakels Les Fruits Pineapple Roasted coconut flakes

METHOD Coconut base Mix the two ingredients into a homogeneous mass. Fill up about 40 g in a dome-shaped silicone mat. Bake at 190°C for 12-15 minutes. Rum mousse Mix water, the two flavours and Fond Royal. Add the lightly whipped cream little by little. Assembly/decoration Fill the mousse on the coconut bases and place into the freezer. Loosen the mousse from the mould when deepfrozen and brush with melted dark truffle. Brush some cocoa powder afterwards. Put 15 g of Les Fruits Pineapple on top and add a few flakes of roasted coconut.

STRAWBERRY TARTLET INGREDIENTS Shortcrust pastry Wheat flour Butter Icing sugar Egg yolk Aromatic Orange flavour Aromatic Vanilla flavour

460 g 275 g 185 g 75 g 5g 5g

Strawberry mousse Bakels Fond Royal Water Lightly whipped cream Strawberry flavour

250 g 200 g 1000 g 25 g

Glaze Bakels Diamond Glaze Neutral 1000 g Water 300 g Bakels Saphire Glaze 200 g Aromatic Red Colour Topping Bakels Les Fruits Strawberry

METHOD Shortcrust pastry Mix all the ingredients with a hook. Let cool. Roll out out to a 3 mm thickness and line tartlets. Bake at 160°C. Strawberry mousse Mix water, flavours and Fond Royal. Add the lightly whipped cream little by little. Fill in moulds and place into the freezer. Glaze Boil water and Saphire Glaze. Add Diamond Glaze and colour. Assembly/decoration Pipe in 25 g of Les Fruit Strawberry in the tartlet. Glaze the strawberry mousse and put it on top of the strawberry filling. Decorate as desired.

A piece of jewelry in the counter!

STRAWBERRY & PISTACHIO CAPSULE INGREDIENTS Pistachio capsule Multimix Cake base Egg Vegetable oil Water Aromatic Pistachio flavour Strawberry mousse Bakels Fond Royal Water Lightly whipped cream Aromatic Strawberry flavour Topping/decoration Bakels Les Fruit Strawberry Bakels Diamond Glaze White Aromatic Red colour

1000 g 365 g 300 g 230 g 30 g 200 g 250 g 1000 g 25 g

METHOD Pistachio capsule Mix all ingredients with a beater for 1 minute and scrape down the edges. Mix for another 5 minutes on medium speed. Fill 2000 g in a 40x30 cm capsule. Bake at 140°C for about 60 minutes. Strawberry mousse Mix water, flavour and Fond Royal. Add the lightly whipped cream little by little. Assembly/decoration Divide the pistachio base into two parts, add 700 g Les Fruit Strawberry and then 1450 g of the strawberry mousse. Place the other bottom on top and place into the freezer. Mix Diamond Glaze White with a little red colour and apply a thin layer on top. Line with Diamond Glaze White and make a pattern with a knife. Divide into desired sizes.

High quality

LES FRUITS 70% Les Fruits are Bakel’s unique fruit fillings with as much as 70% fruit content of the highest quality. The fruit fillings are ready to use and suitable as, among other things, filling in pies, muffins and cakes, for decorations of pastries, ice cream, mousse and more. They are bake and freeze stable. The fillings are also vegan.

AVAILABLE IN THE FLAVOURS: STRAWBERRY, RASPBERRY, BLUEBERRY, APPLE, PEAR, RHUBARB & PINEAPPLE.

Four reasons to choose Les Fruits • • • •

70% fruit content Ready to use Bake stable Freeze stable

PRODUCT INFORMATION Storage: Cool and dry storage (<20°C). Package: 6 kg pail. Les Fruits Apple 5,5 kg pail. Shelf life: 9 months

Flavouring beyond the ordinary

TOP CLASS FLAVOURS In our wide range of flavours, you will find liquid flavours of the highest quality in a number of different flavours and compositions. The flavours dissolve quickly and are both fat and water soluble. They are bake and freeze stable. Dosage 1-10 g/kg depending on concentration and desired result. More information about our entire flavour assortment can be found on our website.

THE FLAVOURS CAN BE USED IN BAKING Cakes, cake bases, wheat bread and other baking applications. Also suitable for the seasoning of fillings, butter cream, whipped cream, jellies, toppings, meringues and much more.

DESSERTS Desserts, ice cream, sorbet, parfait, panna cotta, mousse and dessert sauces.

CONFECTIONERY All kinds of confectionery such as marzipan products, chocolate, truffles and other sweet things.

Products in our recipes CAKE MIX

FILLING & MERINGUE

Art nr: Bakels Digestive PF 3783 Art nr: Bakels Coconut mix 3850 Art nr: Bakels Multimix cake base 3721

Art nr: Bakels Actiwhite 3140 Art nr: Bakels Brilliant cream 3367 Art nr: Bakels Fond Royal 4212 Art nr: Bakels Lemon Filling 8836

TRUFFLE & CHOCOLATE Art nr: Bakels Non Temp White 5206 Art nr: Bakels Non Temp Blond 5237 Art nr: Bakels Dark Truffle 5369

FLAVOUR Art nr: Aromatic Rum 6373 Art nr: Aromatic Extra Vanilla 6070 Art nr: Aromatic Lemon 6393 Art nr: Aromatic Strawberry 6251 Art nr: Aromatic Pistachio 6262

FRUIT FILLING Art nr: Bakels Les Fruits Strawberry 8808 Art nr: Bakels Les Fruits Rhubarb 8809 Art nr: Bakels Les Fruits Blueberry 8812 Art nr: Bakels Les Fruits Pineapple 8828

GLAZE Art nr: Bakels Diamond Glaze White 3473 Art nr: Bakels Diamond Glaze Neutral 3474 Art nr: Bakels Saphire Glaze 8818

Visit our website for more inspiration bakelssweden.se