Delightful recipes to celebrate

Delightful recipes to celebrate
A global journey through great taste
Our goal has always been to serve our customers
the best. For 20 years now, Chantypak has
seduced consumers all over the world with its
superior taste and texture. This superior taste is
Puratos’ gift to you.
This recipe booklet is a celebration of the best
recipes with Chantypak. It is also an invitation
to explore food culture from all around the globe.
Taste them and enjoy yourself!
2
1. North America – The cradle of layer cakes
4
2. Latin America – A pallet of flavours and colours
8
3. Europe – “Un voyage gourmand”
12
4. Eastern Europe – Full of spicy surprises
16
5. Asia – A world of textures and flavours
20
3
North America
NORTH AMERICA
The cradle of layer cakes
4
Strawberry Short Cake
Recipe Sponge
Tegral Sponge
Eggs
Water
1000 g
750 g
100 g
Mix together all ingredients for 5 min at full
speed with the whisk. Reduce to medium
speed for 1 min.
Put in the desired moulds (230 g) and bake
at 180°C in a deck oven during approximately
25 min, depending on size of mould.
Assembly and decoration
Slice the baked sponge into three layers, soak with sugar syrup (50/50)
and fill with alternatively whipped Chantypak and chopped strawberries. Base-ice and garnish the cake with whipped Chantypak. Use some
fresh strawberries to decorate.
Chantypak to cover
Baked sponge
Strawberries
Chantypak
NUTRITIONAL VALUES
per portion/90 g
KCal
232
Fat
19 g
Proteins
1 g
Carbohydrates
23 g
NORTH AMERICA
Ingredients Quantity Process
5
Cold Cheesecake
Recipe Sponge
Ingredients Quantity Process
Tegral Satin Creme
Cake
Oil
Eggs
Water
1000 g
300 g
350 g
225 g
Mix the Tegral Satin Creme Cake, oil, eggs
and the water at slow speed for 2 min. Scrape
down and mix for 3 min more at medium
speed. Spread into sheets. Bake at 190°C in a
deck oven during approximately 12 min.
Recipe Cheese mousse
NORTH AMERICA
Ingredients Quantity Process
6
Chantypak
Philadelphia
Cheese
Milk
Icing sugar
Bavarois Neutre
Classic Citron
375 g
330
150
75
40
7
g
g
g
g
g
Soften the cheese with half of the milk. Heat
up remaining milk and dissolve the Bavarois
Neutre and icing sugar. Add to the cheese
together with the Classic Citron. Finally add
the soft-whipped Chantypak.
Assembly and decoration
Cheese mousse
Topfil
Framboise
Baked sponge
NUTRITIONAL VALUES
per portion/75 g
KCal
190
Fat
9 g
Proteins
2 g
Carbohydrates
24 g
Spread a layer of Topfil Framboise on top of a baked sheet of Tegral
Satin Creme Cake. Cover with another sheet and repeat. Cut out the
desired size with a ring Make the mousse and fill the ring Freeze. Once
set, apply the Topfil Framboise and finish with Miroir Neutre.
Remove the ring and decorate with fresh fruits and chocolate decoration.
Layer Cake Chocolate Slice
Recipe Chocolate Sponge
Ingredients Quantity Process
Tegral Sponge
Belcolade Cocoa
Powder
Eggs
Water
950 g
50 g
750 g
100 g
Mix all ingredients together with the whisk
at full speed for 5 min. Slow down the
machine to medium speed for one minute
more. Spread the batter onto baking paper,
in thin layers. Bake at 240°C in a deck oven
for 4 min.
Recipe Chocolate Cream
Ingredients Quantity Process
Chantypak1
Belcolade Noir
Selection
Chantypak2
300 g
300 g
700 g
Heat the Chantypak1 and make a ganache
with the melted Belcolade Noir Selection.
Fold under the remaining, soft-whipped
Chantypak2.
Recipe Ganache
Chantypak
Belcolade Noir
Selection
500 g
400 g
Heat the Chantypak and make a ganache
with the melted Belcolade Noir Selection.
Blend with a hand blender before use, take
care to avoid air incorporation.
Assembly and decoration
Cut a sheet of chocolate sponge to the desired size. Spread a layer of Deli
Caramel (200 g) and cover with a second layer of sponge. Make the
chocolate cream. Put a layer of this cream, a last layer of sponge and
finish garnishing the square with the remaining Chocolate Cream.
Freeze to set. Once set, cut strokes to the desired size. Cover with the Ganache and cut into individual portions(12 cm/ 2,5 cm). Put some broken
roasted hazelnuts as decoration.
Ganache
Chocolate
Cream
Chocolate
Sponge
Deli Caramel
NUTRITIONAL VALUES
per portion/54 g
KCal
183
Fat
11 g
Proteins
2 g
Carbohydrates
20 g
NORTH AMERICA
Ingredients Quantity Process
7
Latin America
LATIN AMERICA
A pallet of flavours and colours
8
Yellow Verrine
Recipe Caramel
Ingredients Quantity Process
Bavarois Neutre
Deli Caramel
PatisFrance Starfruit
Fruits de la Passion 20 g
100 g
Heat the PatisFrance Starfruit and dissolve
the Bavarois Neutre. Mix together with the
Deli Caramel.
100 g
Recipe Mango Mousse
Ingredients Quantity Process
Chantypak
PatisFrance
Starfruit Mangue
Bavarois Neutre
Classic Mangue
Milk
375 g
225
75
5
40
g
g
g
g
Heat up the milk and dissolve the Bavarois
Neutre. Add the PatisFrance Starfruit
Mangue and Classic Mangue. Fold under
gently the semi-whipped Chantypak.
Recipe Gelified Coulis
Ingredients Quantity Process
200 g
35 g
Heat up the PatisFrance Starfruit Passion
and dissolve the Bavarois Neutre.
Recipe Cake
Ingredients Quantity Process
Tegral Satin Creme
Cake
Oil
Eggs
Water
1000 g
300 g
350 g
225 g
Mix the Tegral Satin Creme Cake, oil, eggs
and the water at slow speed for 2 min. Scrape
down and mix for 3 min more at medium
speed. Spread into sheets. Bake at 190°C in a
deck oven during approximately 12 min.
Assembly and decoration
Put some Deli Caramel in the bottom of the glass. Cool to set. Once
set make the mousse, pipe into the glass, add a disc of soaked (Dulcerio) cake and to finish, garnish with the gelified coulis and some
fresh chopped mangoes, glazed with Harmony Sublimo Neutral.
Finish the glass with some chocolate decoration.
Soaked cake
Gelified coulis
Mango Mousse
Deli Caramel
NUTRITIONAL VALUES
per portion/100 g
KCal
178
Fat
7 g
Proteins
2 g
Carbohydrates
21 g
LATIN AMERICA
PatisFrance
Starfruit Passion
Bavarois Neutre
9
Piña Colada Cake
Recipe Sponge
Ingredients Quantity Process
LATIN AMERICA
Tegral Sponge
Eggs
Water
10
1000 g
750 g
100 g
Mix together all ingredients for 5 min at full
speed with the whisk. Reduce to medium
speed for 1 min. Put in the desired moulds
(230 g) and bake at 180°C in a deck oven
during approximately 25 min, depending on
the size of mould.
Assembly and decoration
Chantypak
Baked
sponge
Topfil Ananas
NUTRITIONAL VALUES
per portion/80 g
KCal
191
Fat
10 g
Proteins
2 g
Carbohydrates
24 g
Slice the baked sponge into three layers, soak with sugar syrup (50/50)
and fill with alternatively Topfil Ananas and whipped Chantypak
including the 10% grated coconut. Base-ice and garnish the cake with
whipped Chantypak. Use some slices of fresh pine-apple to decorate,
and glaze with Harmony Sublimo Neutral. For a final touch, add
some chocolate decoration and macaroons.
Coupe Fraise
Ingredients Quantity
Strawberries
Chantypak
PatisFrance Starfruit
Fraise
100 g
30 g
20 g
Assembly and decoration
Cut the strawberries in two. Pur them in a glass. Pour on top
PatisFrance Starfruit Fraise. Finish with a whisk of Chantypak.
Decorate with pistachios.
NUTRITIONAL VALUES
per portion/150 g
KCal
143
Fat
9 g
Proteins
1 g
Carbohydrates
15 g
LATIN AMERICA
Recipe
11
Europe
EUROPE
Un voyage gourmand
12
Paris Brest
Recipe Eclair
Ingredients Quantity Process
Tegral Clara Super
Oil
Water
1000 g
400 g
1600 g
Heat water till 55°C. Mix all ingredients
together during 4 min at medium speed.
Spray Spraylix on a baking tray. Lightly
cover with icing sugar. Pipe the eclairs onto
the tray. Sprinkle some crunched pistachios
and almonds on top. Bake at 160°C during
the first 15 min. Then let the choux dry out
during 25 min at 160°C.
Recipe Praliné filling
Ingredients Quantity Process
Chantypak
Fabuloso
Bavarois Neutre
Patisfrance
Praline Pistache
750 g
250 g
180 g
150 g
Mix Fabuloso together with the praliné.
Incorporate Bavarois Neutre. Add the semiwhipped Chantypak.
Recipe Chocolate decoration
Ingredients Quantity Process
400 g
Mix Carat in a blender until you obtain a
paste. Roll a thin layer of Carat. Cut
triangles, shape them. Add some pistachios
for the decorations, and lay the chocolate
on top of the eclair.
Carat Coverlux White
Praliné filling
Eclair
Assembly and decoration
Open the eclair along its length and fill with the praliné filling. Lay the
Carat decoration on top of the eclair.
NUTRITIONAL VALUES
per eclair/75 g
KCal
232
Fat
16 g
Proteins
3 g
Carbohydrates
18 g
EUROPE
Carat Coverlux
White
13
Tiramisu
Recipe Moka Biscuit
Ingredients Quantity Process
Puratos Tegral Satin
Creme Cake
Eggs
Water
Oil
1000 g
350 g
100 g
350 g
Mix all ingredients together during 5 min at
high speed. Spread a 7 mm layer of the
batter on baking paper and bake at 180°C
during 10 min.
Recipe Coffee syrup
Ingredients Quantity
Dulcerio Tres Leches Puratos Classic
Mokka
500 g
50 g
Recipe Tiramisu Bavarois
Ingredients Quantity Process
Tiramisu Bavarois
Puratos Chantypak 1000 g
Puratos Bavarois
250 g
Tiramisu
300 g
Water 45°C
Mix the water and the Bavarois Tiramisu
and add the semi-whipped Chantypak and
mix gently.
EUROPE
Assembly and decoration
14
Moka Biscuit
+ Dulcerio
Tiramisu Bavarois
NUTRITIONAL VALUES
per portion/80 g
KCal
245
Fat
15 g
Proteins
3 g
Carbohydrates
20 g
Cut the moka biscuit in 3 parts. On the first part, spread a thin layer
of Carat Coverlux Dark. Turn it upside down. Apply the coffee
syrup generously on the biscuit using a brush. Add a layer of Tiramisu
Bavarois on top of it. Repeat the operation 3 times (biscuit – syrup –
tiramisu mousse). Decorate the last layer. Spray with Belcolade Dutch
Cacao powder.
Chocolate Mousse
Recipe Mousse
Chantypak1
Milk
Egg Yolk
Bavarois Neutre
Becolade Noir
supreme
Chantypak2
100
100
250
90
g
g
g
g
450 g
800 g
Mix the liquid Chantypak1, milk, egg yolk,
and Bavarois Neutre together and warm up
until 85°C.
Melt Belcolade Noir Supreme and add to
the above mixture.
Incorporate the pre-whipped Chantypak2.
Assembly and decoration
Pour the mousse into a verrine and finish with fresh fruits.
NUTRITIONAL VALUES
per portion/40 g
KCal
137
Fat
10 g
Proteins
2 g
Carbohydrates
9g
EUROPE
Ingredients Quantity Process
15
Eastern Europe
EASTERN EUROPE
Full of spicy surprises
16
Slovenian Cake
Recipe Pancake
Ingredients Quantity Process
Tegral Satin Crème
Cake
Eggs
Oil
Water
Milk
1000 g
350 g
300 g
20 g
800 g
Mix all together at medium speed during 5
min. Proceed like a standard pancake.
Ingredients Quantity Process
Fabuloso
Chantypak
Bavarois Neutre
Milk
300
300
100
100
g
g
g
g
Mix the Bavarois Neutre and the milk at
40°C. Add to this the Fabuloso and finally
the whipped Chantypak.
Assembly and decoration
Spread 35 g of Topfil Framboise on an 18 cm diameter pancake,
then 120 g of Mousseline and repeat this 3 times. Cover the whole thing
with 4 more pancakes and sprinkle with icing sugar.
Pancake
Mousseline
Topfil Framboise
NUTRITIONAL VALUES
per portion/115 g
KCal
297
Fat
15 g
Proteins
4 g
Carbohydrates
36 g
EASTERN EUROPE
Recipe Mousseline
17
Snack Medovic
Recipe Pain d’Epices
Ingredients Quantity Process
Tegral Satin Creme
Cake
Eggs
Oil
Water
Honey
Cinnamon
500
175
150
25
80
10
g
g
g
g
g
g
Mix all together during 5 min at medium
speed and bake on trays of 40 x 60 cm
during 14 min at 180°C.
EASTERN EUROPE
Recipe Chantypak Jam
18
Ingredients Quantity Process
Carat Decocrem Dark
Chantypak Jam
Cake Pain d’Epices
Deli Orange
NUTRITIONAL VALUES
per bar/55 g
KCal
226
Fat
14 g
Proteins
2 g
Carbohydrates
23 g
Chantypak
Milk
Sugar
500 g
200 g
90 g
Mix all ingredients together. Slowly allow it
to boil until you obtain a consistent light
creamy paste.
Assembly and decoration
Spread on the Pain d’Epices cake a fine layer of Deli Orange. Add
then a layer of Chantypak Jam. Cover with a layer of cake. Let it cool
down in the fridge. Cut pieces of 3 cm x 9 cm, then enrobe with Carat
Decorcrem Dark.
Bavarois Framboise
Recipe Sponge
Ingredients Quantity Process
Tegral Sponge
Eggs
Water
Honey
Orange colour
1000 g
750 g
100 g
50 g
8g
Mix together all ingredients for 5 min at full
speed with the whisk. Reduce to medium
speed for 1 min. Bake on trays of 40 x 60 cm
at 180°C during 12 min.
Recipe Panacotta
Ingredients Quantity Process
Chantypak
Sugar
Gelatine leaf
500 g
55 g
5g
Let the gelatine stand in cold water. Once it
is completely dissolved, integrate it into the
Chantypak. Pour the preparation into a
flexipan mould and freeze.
Recipe Croustillant White Chocolate
Ingredients Quantity Process
Cryst-O-Fill White Carat Coverlux White PatisFrance
CroustiCrep
150 g
50 g
225 g
Melt the Carat Coverlux White. Whip the
Cryst-O-Fill until you obtain a creamy
texture and mix with the Carat, then add the
PatisFrance CroustiCrep.
Recipe Raspberry Mousse
Chantypak
PatisFrance
Starfruit Framboise Bavarois Neutre
500 g
300 g
150 g
Heat PatisFrance Starfruit Framboise till
40°C. Add Bavarois Neutre, and the semiwhipped Chantypak.
Assembly and decoration
Put a strip of Sponge around the dish to half the height. Put a round
layer of Sponge on the bottom of the mould and cover it with a fine
layer of Croustillant White Chocolate. Insert the frozen Panacotta. Cover the whole with Raspberry Mousse. Finish it off with
Miroir Neutre.
Miroir
Rasberry mousse
Panacotta
Croustillant
White Chocolate
Sponge
NUTRITIONAL VALUES
per portion/80 g
KCal
237
Fat
12 g
Proteins
2 g
Carbohydrates
29 g
EASTERN EUROPE
Ingredients Quantity Process
19
Asia
ASIA
A world of textures and flavours
20
Roll lov’
Recipe Apricot Roll Biscuit
Ingredients Quantity Process
Tegral Sponge
Eggs
Water
Topfil Apricot
Orange
Colouring
1000 g
750 g
100 g
70 g
Mix together all ingredients for 5 min at full
speed with the whisk. Reduce to medium
speed for 1 min. Bake at 180°C in a deck oven
during approximately 25 min. Depending on
size of mould.
2g
Recipe Green Tea chantilly
Ingredients Quantity Process
250
4
60
20
g
g
g
g
Warm the milk at 80°C with Summum
Green Tea. Cover with a cling film and let
the infusion process last 10 min. Sift, add the
Bavarois Neutre. Whip the Chantypak
until soft, add the milk mixed with Bavarois
Neutre. Whip until firm texture.
Assembly and decoration
Apply a very thin layer of Topfil Raspberry onto the Apricot Roll
Biscuit. Spread a layer of Green Tea Chantilly. Roll the cake. Mix
Miroir Glassage with pink and orange colourings. Apply the mix to
the roll cake.
Miroir Glassage Neutre
Topfil Raspberry
Apricot Roll Biscuit
NUTRITIONAL VALUES
per portion/87 g
Green Tea Chantilly
KCal
220
Fat
5 g
Proteins
2 g
Carbohydrates
23 g
ASIA
Chantypak
Summum Green Tea
Milk
Bavarois Neutre
21
Truffles
Recipe for +/- 100 pcs.
Recipe Dark chocolate truffles
Ingredients Quantity Process
Chantypak
Belcolade Noir
Selection
Aristo Primeur
Crema
250 g
625 g
130 g
Melt the Belcolade Noir Selection at 30°C.
Heat the Chantypak and Aristo Primeur
Crema together to 35°C. Blend both preparations together with hand blender avoiding air
incorporation. Leave to set (12 hrs at 15°C).
Once set, soften in the machine with the
paddle. Pipe onto paper sheets and put back
in the fridge at 15°C. Dip the truffles into
tempered Belcolade Noir Selection and roll
them into dark chocolate shavings.
Recipe Milk chocolate truffles
Ingredients Quantity Process
Chantypak
Belcolade Lait
Selection
Aristo Primeur
Crema
Cinnamon
powder
KCal
66
Fat
5 g
Proteins
1 g
Carbohydrates
5g
ASIA
Dark Chocolate truffle
22
NUTRITIONAL VALUES
per truffle/18 g
KCal
91
Fat
7 g
Proteins
1 g
Carbohydrates
7g
KCal
122
Fat
9 g
Proteins
2 g
Carbohydrates
6g
White Chocolate truffle
NUTRITIONAL VALUES
per truffle/22 g
250 g
690 g
130 g
3g
Belcolade Premium
Dutch Cocoa Powder Icing sugar
400 g
100 g
Melt the Belcolade Lait Selection at 30°C.
Heat the Chantypak and Aristo Primeur
Crema together to 35°C. Add the cinnamon
powder. Blend both preparations together with
hand blender avoiding air incorporation. Leave
to set (12 hrs at 15°C). Once set, soften in the
machine with the paddle. Pipe onto paper sheets
and put back in fridge at 15°C. Dip the truffles
into tempered Belcolade Lait Selection and
roll them into a mix of Belcolade Premium
Dutch Cocoa Powder and icing sugar.
Recipe White chocolate truffles
Milk Chocolate truffle
NUTRITIONAL VALUES
per truffle/14 g
Ingredients Quantity Process
Chantypak
Belcolade Blanc
Selection
Aristo Primeur
Crema
Classic Fraise
PatisFrance
Amandes Effilées
Larges
250 g
130 g
40 g
750 g
SQ
Melt the Belcolade Blanc Selection at 30°C.
Heat the Chantypak and Aristo Primeur
Crema together to 35°C. Add the Classic Fraise.
Blend both preparations together with hand
blender avoiding air incorporation. Leave to set
(12 hrs at 15°C). Once set, soften in the machine
with the paddle. Pipe onto paper sheets and put
back in fridge at 15°C. Dip the truffles into tempered Belcolade Blanc Selection and roll them
into roasted PatisFrance Amandes Effilées.
Danish
Recipe Danish
Ingredients Quantity Process
1000 g
20 g
100 g
50 g
15 g
520 g
430 g
105 g
Mix all the ingredients together - except the
Aristo Croissant margarine - together with
45 g of Summum Green tea. Begin at slow
speed for 1 min, then increase to medium
speed for 3 min. Allow the dough to relax 1
hr in the fridge.
While integrating the margarine, give 3
single folds. Laminate the dough and cut
squares of 10 cm. Leave the dough to proof
for 1 hr at 37°C. Glaze with Sunset Glaze
and bake at 210°C during 12 min.
Assembly and decoration
Garnish the baked Danish with some fresh fruits and Chantypak.
NUTRITIONAL VALUES
per portion/124 g
KCal
378
Fat
22 g
Proteins
5 g
Carbohydrates
38 g
ASIA
Flour
Salt
Sugar
Yeast fresh
S 500
Water
Aristo croissant
Summum Green Tea
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410232 – 01/2011 – Puratos Design
Puratos nv
Industrialaan 25 - Zone Maalbeek - B-1702 Groot-Bijgaarden (Brussels) - Belgium
Tel.: +32 2 481 44 44 - Fax: +32 2 466 25 81 - [email protected]
www.puratos.com
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