Ingredients

Group 1
Ingredient
KG
Fresh Cream
1.000
BAKELS FOND ROYALE NEUTRAL
0.200
Water (20-50°C)
0.250
BAKELS CHOCOLATE TRUFFLE
0.400
Total Weight: 1.850

Method

Whisk Fresh Cream to required consistency. Place BAKELS FOND ROYALE NEUTRAL in a separate bowl. Add Water (20-50¡C) and whisk to clear mixture lump free. Add Cream and fold in. Add BAKELS CHOCOLATE TRUFFLE MIX (melted) and fold in. Deposit into desired flans or moulds. Use immediately set time approximately 1 hour.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
Fresh Cream
1.000
BAKELS FOND ROYALE NEUTRAL
0.200
Water (20-50°C)
0.250
BAKELS CHOCOLATE TRUFFLE
0.400
Total Weight: 1.850

Method

Whisk Fresh Cream to required consistency. Place BAKELS FOND ROYALE NEUTRAL in a separate bowl. Add Water (20-50¡C) and whisk to clear mixture lump free. Add Cream and fold in. Add BAKELS CHOCOLATE TRUFFLE MIX (melted) and fold in. Deposit into desired flans or moulds. Use immediately set time approximately 1 hour.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.