ppetit fours - martin braun kg€¦ · ppetit fours 5 swiss rolls, 40 x 30 cm swiss roll, vanilla...

PPetit Fours5 Swiss rolls, 40 x 30 cm

Swissroll,vanilla withBisquisit 100

Marzipan-filling 500g Rawmarzipan Mixallingredientstogether 250g Apricotjam untilsmooth 75g Royal Cointreau

Decoration1000g Apricotjam 1100g Fondant

Production

•Puttheswissrollsandmarzipanfillingtogetherandpressit for1day.•CutPetitFours.•Coverthepetitfourswithapricotjamandleaveuntil “touchdry”.•Afterwardscoverpetitfourswithfondantanddecorateas shownonthepicture.

YoucandownloadthisLogounderwww.martinbraun.de

Chocolat Decoration ”Fantastique“Art.No.1717901192pcsperbox

Martin Braun KG, Tillystraße 17–21, D-30459 Hannover · www.martinbraun.de

FranzosischeGebacke_eng_neu.in1 1 13.01.2010 13:31:24 Uhr

CChocolate Creme Torte

RRoyal Praliné Slice1 baking tray, 60 x 20 cm

400g Shortpastry,baked 100g Apricotjam 300g Swissroll,chocolate,1piece Egg-flipcream 100g Alaska-express Neutral DissolveAlaska-express 100g Water,approx.25°C Neutralinwater,stirin 30g Dessert Paste Egg-flip Dessert Paste Egg-flipand 500g Whippedcream,unsweetened foldinwhippedcream. Pralinécream 200g Alaska-express Neutral DissolveAlaska-express 200g Water,approx.25°C Neutralinwater,stirin 160g Royal Praliné-Trüffel Royal Praliné-Trüffeland1000g Whippedcream,unsweetened foldinwhippedcream. Decoration 20g Milkchocolatecouverture Meltandmix 20g Cocoabutter 6 Physalis Chocolatedecoration 120g Mohrenglanz Vanille Meltandprintaindividual 90g Mohrenglanz Zartbitter designonfoil. Cutintoatriangleformand letchil.

Production

•Spreadapricotjamontothebakedshortpastry baseandcoverwithalayerofchocolatesponge.•Putanoiledandwithicing-sugardustedring around.•Pour1/3ofchocolatecreamin.•Placethesecondspongeontop•Fillthechocolatecreaminandleveloff.•Pipetheremainingchocolatecreamwithahole tubeontop.•Leaveinthefridgeforapprox.2hourstoset.•Decorateasshownonthepicture.

2 tarts, 18 cm Ø

160g Shortpastrybase,baked 40g Apricotjam 240g Chocolatesponge,2pieces,1cmthick Chocolatecream 200g Alaska Express Chocolate

DissolveAlaska ExpressinMilk 250g Milk,approx.25°Candfoldinthewhippedcream.1000g Whippedcream,unsweetend

Decoration 10g Cacao-decoration Chocolatdecoration 80g Couverturechocolate Spreadthechocolatecouverture onatransfersheet.Allowtoset anduseitasdecorationaround thetorte.

Production

•Spreadapricotjamontothebakedshortpastry baseandcoverwithalayerofswissroll.•Pipespotsoftheegg-flipcreamontotheswiss rollandleaveinthefridgeforapprox.1hour.•Fillinpralinécream,leveloffandputfor approx.1hourinthefridge,afterputinthe freezerforapprox.30minutestofreezeslightly.•Spraythedissolvedchocolateonthefrozen slice.•Cuttheslice18x20cm=3pieces.•Cutthe3piecesdiagonaltogettriangles.•Decorateasshownonthepicture.

CChocolate Creme Torte

RRoyal Praliné Slice1 baking tray, 60 x 20 cm

400g Shortpastry,baked 100g Apricotjam 300g Swissroll,chocolate,1piece Egg-flipcream 100g Alaska-express Neutral DissolveAlaska-express 100g Water,approx.25°C Neutralinwater,stirin 30g Dessert Paste Egg-flip Dessert Paste Egg-flipand 500g Whippedcream,unsweetened foldinwhippedcream. Pralinécream 200g Alaska-express Neutral DissolveAlaska-express 200g Water,approx.25°C Neutralinwater,stirin 160g Royal Praliné-Trüffel Royal Praliné-Trüffeland1000g Whippedcream,unsweetened foldinwhippedcream. Decoration 20g Milkchocolatecouverture Meltandmix 20g Cocoabutter 6 Physalis Chocolatedecoration 120g Mohrenglanz Vanille Meltandprintaindividual 90g Mohrenglanz Zartbitter designonfoil. Cutintoatriangleformand letchil.

Production

•Spreadapricotjamontothebakedshortpastry baseandcoverwithalayerofchocolatesponge.•Putanoiledandwithicing-sugardustedring around.•Pour1/3ofchocolatecreamin.•Placethesecondspongeontop•Fillthechocolatecreaminandleveloff.•Pipetheremainingchocolatecreamwithahole tubeontop.•Leaveinthefridgeforapprox.2hourstoset.•Decorateasshownonthepicture.

2 tarts, 18 cm Ø

160g Shortpastrybase,baked 40g Apricotjam 240g Chocolatesponge,2pieces,1cmthick Chocolatecream 200g Alaska Express Chocolate

DissolveAlaska ExpressinMilk 250g Milk,approx.25°Candfoldinthewhippedcream.1000g Whippedcream,unsweetend

Decoration 10g Cacao-decoration Chocolatdecoration 80g Couverturechocolate Spreadthechocolatecouverture onatransfersheet.Allowtoset anduseitasdecorationaround thetorte.

Production

•Spreadapricotjamontothebakedshortpastry baseandcoverwithalayerofswissroll.•Pipespotsoftheegg-flipcreamontotheswiss rollandleaveinthefridgeforapprox.1hour.•Fillinpralinécream,leveloffandputfor approx.1hourinthefridge,afterputinthe freezerforapprox.30minutestofreezeslightly.•Spraythedissolvedchocolateonthefrozen slice.•Cuttheslice18x20cm=3pieces.•Cutthe3piecesdiagonaltogettriangles.•Decorateasshownonthepicture.

CCrème Brûlée Jars

SSt. Honoré Torte1 tart, 26 cm Ø, 5 cm high

250g PuffpastrywithCrossy 250g Chouxpastry

St.Honorécrème 100g Crème Française MixCrème Françaisewith Art.No.1392310 waterandstirtheliquid 75g Water,approx.50°C creamintothemixture. 325g Cream,liquid Leaveitinthefridgefor approx.3hourstoset. Mixatmediumspeed.

200g Bavariancrème FoldintoSt.Honorécrème.

Chocolatedecoration 25g Chocolatecouverture Pipeagridinafoiland 25g Whitechocolate rollit.

150g Freshfruits Production

•Pip3ringsofchouxpastryonthepuffpastryandbake.•PipetheremainingchouxmixintotheProfiterolesonatray andbake.•CoverProfiteroleswithcaramelaftercooldown.•Pour200gofSt.Honorécrèmeonthepuffpastry-chouxmix baseandlevel.PlacethecaramelizedProfiterolesonthe edge.Piperemainingcremewitha14-hole-tubeonit.•Decoratewithchocolatedecorationandfreshfruits

Baking method

•Bakingtemperature:approx.220°C•Bakingtime:approx.25minutes

50 pieces

120g Swissroll,light

MarcdeChampagnecream100g Alaska-express Neutral DissolveAlaska-express 90g Water,approx.25°C Neutralinwater, 70g Royal Marc de Champagne stirinRoyal Marc de500g Whippedcream,sweetened Champagneandfoldin whippedcream.

200g Nectarine,diced 600g JellywithColorado yellow

Chocolatedecoration125g WhiteChocolate Pipegridsonfoil,125g Couverture 6x18cm.

CrèmeBrulée200g Crème Française Mix Crème Française Art.No.1392310 withwater,stirin150g Water,approx.50°C thecream,anduse650g Liquidcream immediately.

Decoration100g Raspberries,fresh 600g Raspberries-jelly

Production

•Placealaxerofswissrollinoiledandwithicingsugar dustedring6,5cmØ,3cmhigh.•FillintheMarcdeChampagnecreamandleaveinthefridge toset.•Fillinnectarinesandjellyandleave1hourtochill.•Takethedessertsoutoftheringsandsurroundthemwith chocolatedecoration.•PourintheCrèmeBrûléeandleaveittochill.•Fillintheraspberries-jellyandletrest.•Decoratewithraspberriesandamintleaf.

CChampagner Tartlets

3 conical moulds, 26 cm Ø, 2 cm high

1000g Tarte au Chocolat Mixallingredientsfor 400g Wholeegg 2–3min.atlowspeed. 400g Vegetableoil

Decoration Sugarandchocolate decorationasshown onthepicture

250g Freshfruits Preperation

•PourtheTarteauChocolatbatterinmoulds(approx.600g percake)andbake.•Decoratethetartswithfreshfruits,chocolatedecoration.•Tip:Inlaythemouldswithbakingpaperorwithpar-baked shortpastry.

Baking technology

•Bakingtemperature:approx.200°C•Bakingtime:approx.17to21minutes

TTarte au Chocolat

10 baking forms, 10 cm Ø, 2 cm high

CrèmeBrûlée 100g Crème Française Art.No.1392310 MixCrème Française 75g Water,40–50°C withwaterandstir

325g Liquidcream thecreaminthemixture.

Decoration 50g Cristaline red

50g Freshfruits

50g Sugar,caramelizeandpipelittlegrids Production

•PourtheCrémeBrûléeinjars.•After1hoursettingtimeinthefridge,decoratetheCréme BrûléewithCristaline red,freshfruitsandcaramelgrids.•Tip:Decoratewithmeringueandcaramelise.

CCrème Brûlée Jars

SSt. Honoré Torte1 tart, 26 cm Ø, 5 cm high

250g PuffpastrywithCrossy 250g Chouxpastry

St.Honorécrème 100g Crème Française MixCrème Françaisewith Art.No.1392310 waterandstirtheliquid 75g Water,approx.50°C creamintothemixture. 325g Cream,liquid Leaveitinthefridgefor approx.3hourstoset. Mixatmediumspeed.

200g Bavariancrème FoldintoSt.Honorécrème.

Chocolatedecoration 25g Chocolatecouverture Pipeagridinafoiland 25g Whitechocolate rollit.

150g Freshfruits Production

•Pip3ringsofchouxpastryonthepuffpastryandbake.•PipetheremainingchouxmixintotheProfiterolesonatray andbake.•CoverProfiteroleswithcaramelaftercooldown.•Pour200gofSt.Honorécrèmeonthepuffpastry-chouxmix baseandlevel.PlacethecaramelizedProfiterolesonthe edge.Piperemainingcremewitha14-hole-tubeonit.•Decoratewithchocolatedecorationandfreshfruits

Baking method

•Bakingtemperature:approx.220°C•Bakingtime:approx.25minutes

50 pieces

120g Swissroll,light

MarcdeChampagnecream100g Alaska-express Neutral DissolveAlaska-express 90g Water,approx.25°C Neutralinwater, 70g Royal Marc de Champagne stirinRoyal Marc de500g Whippedcream,sweetened Champagneandfoldin whippedcream.

200g Nectarine,diced 600g JellywithColorado yellow

Chocolatedecoration125g WhiteChocolate Pipegridsonfoil,125g Couverture 6x18cm.

CrèmeBrulée200g Crème Française Mix Crème Française Art.No.1392310 withwater,stirin150g Water,approx.50°C thecream,anduse650g Liquidcream immediately.

Decoration100g Raspberries,fresh 600g Raspberries-jelly

Production

•Placealaxerofswissrollinoiledandwithicingsugar dustedring6,5cmØ,3cmhigh.•FillintheMarcdeChampagnecreamandleaveinthefridge toset.•Fillinnectarinesandjellyandleave1hourtochill.•Takethedessertsoutoftheringsandsurroundthemwith chocolatedecoration.•PourintheCrèmeBrûléeandleaveittochill.•Fillintheraspberries-jellyandletrest.•Decoratewithraspberriesandamintleaf.

CChampagner Tartlets

3 conical moulds, 26 cm Ø, 2 cm high

1000g Tarte au Chocolat Mixallingredientsfor 400g Wholeegg 2–3min.atlowspeed. 400g Vegetableoil

Decoration Sugarandchocolate decorationasshown onthepicture

250g Freshfruits Preperation

•PourtheTarteauChocolatbatterinmoulds(approx.600g percake)andbake.•Decoratethetartswithfreshfruits,chocolatedecoration.•Tip:Inlaythemouldswithbakingpaperorwithpar-baked shortpastry.

Baking technology

•Bakingtemperature:approx.200°C•Bakingtime:approx.17to21minutes

TTarte au Chocolat

10 baking forms, 10 cm Ø, 2 cm high

CrèmeBrûlée 100g Crème Française Art.No.1392310 MixCrème Française 75g Water,40–50°C withwaterandstir

325g Liquidcream thecreaminthemixture.

Decoration 50g Cristaline red

50g Freshfruits

50g Sugar,caramelizeandpipelittlegrids Production

•PourtheCrémeBrûléeinjars.•After1hoursettingtimeinthefridge,decoratetheCréme BrûléewithCristaline red,freshfruitsandcaramelgrids.•Tip:Decoratewithmeringueandcaramelise.

Production

•Layswissrollsintooiledandwithicingsugar dustedtriangularmoulds6,5cm,6cmhigh•FilltheCointreaucreaminandleavetochill.•Fillinthebitter-sweetcreamandputthesecond swissrollontop.•Placeinthefridgeforapprox.1hour.•Placetheorangeslicesontopoftheswissroll andpourinthejellytillleveled.•Leaveinthefridgefor1hourtochill.•Pourthebloodorangecreaminandletset.•BrushthesurfacewithCristaline yellowand topwithfruitsandcarameldecoration.

OOrange Cointreau Tartlet40 dessertrings

160g Swissroll,vanilla Cointreaucream 100g Alaska-express Neutral DissolveAlaska-express 100g Water,approx.25°C Neutralinwater,stirin 70g Royal Cointreau Royal Cointreauandfoldin 500g Whippedcream,unsweetened whippedcream. Bitter-sweetcream 100g Alaska-express DissolveAlaska-express Schokolade Feinherb Schokolade-Feinherbinwater, 100g Water,approx.25°C stirinRoyal Cointreau and 70g Royal Cointreau foldinwhippedcream. 500g Whippedcreamunsweetened1200g JellywithColoradogelb 400g Orangeslices Bloodorangecream 100g Alaska-express Blutorange DissolveAlaska-express 120g Water,approx.25°C Blutorangeinwaterandfoldin 500g Whippedcreamunsweetened whippedcream. 150g Cristaline yellow 600g Freshfruits Carameldecoration 400g Sugar,caramelize Littlegridsspray-applied.

MMarc de Champagne Dome

4 pieces dome moulds à 1 litre

240g Shortpastry,4pieces,baked,14cmØ 60g Apricotjam 40g Swissroll,vanilla,4pieces,8,5cmØ 50g Swissroll,vanilla,4pieces,11cmØ 70g Swissroll,vanilla,4pieces,14cmØ MarcdeChampagnecream 250g Alaska-express Neutral DissolveAlaska-express 200g Water,approx.25°C Neutral inwater,stirin 150g Royal Marc de Champagne Royal Marc de Champagne 200g Whippedcream,unsweetend andfoldinwhippedcream. Decoration 500g Whitechocolate Warmupto40°C 100g Sugar,caramelizeandpipeagrid 100g Freshcherriesdippedinsugar

Production

•Spreadapricotjamontothebakedshortpastry baseandcoverwithalayerofswissroll14cmØ.•ComposethedomeswiththeMarcdeCham- pagnecreamandtheremainingswissroll, putthepreparedshortpastriesbasesontop.•Putthedomesinthefridgeforapprx.1hour.•Takethedomesoutofthemoulds•Spreadwhitechocolateonafrozenmarbleor aluminiumboard,cutthechocolateimmediately andputaroundtheMarcdeChampagnedome.•Decoratewiththecaramelgrid,thecherriesand goldleaf.

Production

•Layswissrollsintooiledandwithicingsugar dustedtriangularmoulds6,5cm,6cmhigh•FilltheCointreaucreaminandleavetochill.•Fillinthebitter-sweetcreamandputthesecond swissrollontop.•Placeinthefridgeforapprox.1hour.•Placetheorangeslicesontopoftheswissroll andpourinthejellytillleveled.•Leaveinthefridgefor1hourtochill.•Pourthebloodorangecreaminandletset.•BrushthesurfacewithCristaline yellowand topwithfruitsandcarameldecoration.

OOrange Cointreau Tartlet40 dessertrings

160g Swissroll,vanilla Cointreaucream 100g Alaska-express Neutral DissolveAlaska-express 100g Water,approx.25°C Neutralinwater,stirin 70g Royal Cointreau Royal Cointreauandfoldin 500g Whippedcream,unsweetened whippedcream. Bitter-sweetcream 100g Alaska-express DissolveAlaska-express Schokolade Feinherb Schokolade-Feinherbinwater, 100g Water,approx.25°C stirinRoyal Cointreau and 70g Royal Cointreau foldinwhippedcream. 500g Whippedcreamunsweetened1200g JellywithColoradogelb 400g Orangeslices Bloodorangecream 100g Alaska-express Blutorange DissolveAlaska-express 120g Water,approx.25°C Blutorangeinwaterandfoldin 500g Whippedcreamunsweetened whippedcream. 150g Cristaline yellow 600g Freshfruits Carameldecoration 400g Sugar,caramelize Littlegridsspray-applied.

MMarc de Champagne Dome

4 pieces dome moulds à 1 litre

240g Shortpastry,4pieces,baked,14cmØ 60g Apricotjam 40g Swissroll,vanilla,4pieces,8,5cmØ 50g Swissroll,vanilla,4pieces,11cmØ 70g Swissroll,vanilla,4pieces,14cmØ MarcdeChampagnecream 250g Alaska-express Neutral DissolveAlaska-express 200g Water,approx.25°C Neutral inwater,stirin 150g Royal Marc de Champagne Royal Marc de Champagne 200g Whippedcream,unsweetend andfoldinwhippedcream. Decoration 500g Whitechocolate Warmupto40°C 100g Sugar,caramelizeandpipeagrid 100g Freshcherriesdippedinsugar

Production

•Spreadapricotjamontothebakedshortpastry baseandcoverwithalayerofswissroll14cmØ.•ComposethedomeswiththeMarcdeCham- pagnecreamandtheremainingswissroll, putthepreparedshortpastriesbasesontop.•Putthedomesinthefridgeforapprx.1hour.•Takethedomesoutofthemoulds•Spreadwhitechocolateonafrozenmarbleor aluminiumboard,cutthechocolateimmediately andputaroundtheMarcdeChampagnedome.•Decoratewiththecaramelgrid,thecherriesand goldleaf.

PPetit Fours5 Swiss rolls, 40 x 30 cm

Swissroll,vanilla withBisquisit 100

Marzipan-filling 500g Rawmarzipan Mixallingredientstogether 250g Apricotjam untilsmooth 75g Royal Cointreau

Decoration1000g Apricotjam 1100g Fondant

Production

•Puttheswissrollsandmarzipanfillingtogetherandpressit for1day.•CutPetitFours.•Coverthepetitfourswithapricotjamandleaveuntil “touchdry”.•Afterwardscoverpetitfourswithfondantanddecorateas shownonthepicture.

YoucandownloadthisLogounderwww.martinbraun.de

Chocolat Decoration ”Fantastique“Art.No.1717901192pcsperbox

Martin Braun KG, Tillystraße 17–21, D-30459 Hannover · www.martinbraun.de

ppetit fours - martin braun kg€¦ · ppetit fours 5 swiss rolls, 40 x 30 cm swiss roll, vanilla...

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