carat...2016/03/11 · milk chocolate brownie melt the carat coverlux milk with the aristo primeur...

CaratOutstanding quality made perfectly simple

Step-by-StepRecipe Book

2068 Carat step-by-step recipes v14.indd 1 24/09/15 15:43

Consumers worldwide love chocolate!

Today, chocolate is the most popular flavour used in patisserie and sweet baked goods, and the trend continues to grow!

Don’t miss this trend. There are infinite ways to add value to your bakery and patisserie products using chocolate: what about flavouring a mousse or a pastry cream? Or coating or decorating your cake...?

As easy as ABC…

We are pleased to present you the Carat step-by-step guide, the easiest way to use compound chocolate in patisserie. Here you will find basic recipes that are explained and illustrated step-by-step to make your life easier.

Next to this we wanted to give you some inspiration! This is why Philippe Richard, our Carat ambassador, has developed some mouth-watering and creative recipes that you can make to impress your customers.

CaratOutstanding quality made perfectly simple


Carat Coverlux – The ultimate taste experience

The basic recipes that you will find in this guide are based on Carat Coverlux Dark, Milk and White.

Carat Coverlux is our premium and best tasting compound chocolate. It has been validated by consumers in several countries to be significantly

preferred in taste. Indeed, Carat Coverlux offers an excellent chocolate taste and mouthfeel, thanks to the careful selection of high quality cocoa powders and fats. Moreover, Carat is produced all over the world to answer local taste preferences.

Carat Coverlux is also extremely convenient and easy-to-use: you just melt the product and it can be used directly for the

preparation of your mousses, ganaches or pastry cream for a perfect finishing.

At Puratos we have a passion for chocolate… and taste is at the heart of everything we do!

Discover the creative recipes of Philippe Richard

our Carat Ambassador on the next pages

• Ganache for Coating• Ganache for Filling• Glaze for Coating• Creamy for Filling• Pastry Cream for Filling• Mousse Cake


Twice As Nice Brownies!

Method

Boil the Festipak and pour over the Carat Coverlux Dark. Use an immersion blender to obtain a good emulsion. Cool down for 24 hours before using.

This recipe can be used when the ganache is at room temperature, to spread on a layer cake, or it can be melted at 35°C for glazing.

Ganache for Coating

Ingredients

Festipak 1000 g

Carat Coverlux Dark 1250 g

Ganachefor coating

1 Boil the cream 2 Pour the cream over the Carat Coverlux drops

3 Blend to an emulsion


Milk Chocolate Brownie

Melt the Carat Coverlux Milk with the Aristo Primeur in a microwave to 45°C.In a mixing bowl with a paddle, mix the Tegral Satin Yellow Moist, oil, eggs, egg yolks and inverted sugar for 3 min. medium speed. Add the melted Carat mix at 45°C into the mixer and mix for another 2 min. Add the roasted dried fruit and the candied fruit. Spread the full recipe into a frame 40x60 min. Bake 25 to 30 min. at 170°C.

Composition For 1 tray 60x40cm 1. Brownie 2. Ganache

BrownieTegral Satin Yellow Moist 1500 gCarat Coverlux Milk 600 gAristo Primeur Cake 75 gOil 600 g Eggs 450 gEgg yolks 150 gInverted sugar 150 gCandied lemon 25 gCandied orange 25 gDried fruits (roasted) 400 g

Boil the Festipak and pour over the Carat Coverlux Dark. Use an immersion blender to obtain a good emulsion. Cool down for 24 hours before using.

Build Up Spread a first layer of 800 g ganache at room temperature on top of the brownie and set in the fridge. Melt the last part of the ganache to 35°C and pour over the top of the brownie to glaze.

Ganache Festipak 500 gCarat Coverlux Dark 625 g


Magical Macarons

1 Boil the cream and glucose 2 Pour the cream over the Carat Coverlux drops

3 Blend to an emulsion 4 Pouch to fill the macaron

Method

Boil the Festipak and the glucose. When this preparation is around 95°C pour over the Carat Coverlux Dark. Mix well with a hand mixer to make it smooth and homogeneous. Cool down before using.

Ganache Dark

Ingredients

Festipak 250 g


Glucose 85 g

Method

Boil the Festipak and the glucose. When this preparation is around 85°C pour over the Carat Coverlux White. Mix well with a hand mixer to make it smooth and homogeneous. Cool down before using.

Ganache White

Ingredients

Festipak 250 g

Carat Coverlux White 480 g

Glucose 85 g

Method

Boil the Festipak and the glucose. When this preparation is around 90°C pour over the Carat Coverlux Milk. Mix well with a hand mixer to make it smooth and homogeneous. Cool down before using.

Ganache Milk

Ingredients

Festipak 250 g

Carat Coverlux Milk 350 g


Glucose 85 g

Ganachefor filling


Macaraspberry

Scale the Patis’Macaron and Belcolade Cocoa Powder in a mixing bowl with a paddle.Warm up the water to 50°C. Mix everything together for 6 min. full speed. Pipe a medium and small shape. Bake at 140°C for ±20 min. for the small and ±22 min. for the medium one.

Composition 1. Macaron 2. Ganache 3. Raspberry filling

MacaronPatis’Macaron 500 gBelcolade Cocoa Powder 25 gWater (50°C) 100 g

Boil the Festipak and the glucose.Pour over the Carat Coverlux Dark.Use an immersion blender to obtain a good emulsion. Keep in the fridge.

Mix all ingredients together.

Build Up Pipe a ring of the Ganache on the macaron, add the raspberry filling in the center, top the medium macaron with a small shell, finish with a disc of Carat Coverlux Dark. Use some of the Carat filling to stick the medium and small macaron together. Top with a fresh raspberry and a Carat shaving.Ganache

Festipak 250 gGlucose 85 gCarat Coverlux Dark 80 g

Raspberry FillingTopfil Raspberry 100 gMiroir l’Original 50 gLemon juice 5 g


Bright n’ Shiny

Choco Cake

Glaze for coating

Method

Boil the Festipak, the milk and glucose. Pour over the Carat Coverlux and the pre-soaked gelatin and mix. Add the Miroir l’Original Neutre. Use an immersion blender to obtain a good emulsion. Leave to set 24 hours before using. Use at 30-35°C.

Tip: For a white glaze add some white food colouring.

Bavarois based mousse

Ingredients

Milk 300 g

Glucose 500 g

Gelatin 30 g

Carat Coverlux 1000 g

Miroir l’Original Neutre

1000 g

1 Boil the cream 4 Glaze the mousse2 Pour over the Carat Coverlux drops with gelatin

3 Add Miroir and mix with immersion blender

This recipe can be used with Carat Coverlux Dark, Milk or White.


The Ultimate Chocolate Cake

Mix all ingredients together for 5 min. Spread on a silpat. Bake at 180°C for 8 to 10 min.

Composition For 3 cakes of 16 cm 1. Biscuit 2. Creamy 3. Milk mousse 4. Glaze

BiscuitTegral Satin Cream Cake Cocoa 500 gEggs 175 gOil 150 gWater 115 g

Bring the Festipak and the milk to a boil, infuse the tea and star anis for 10 min., strain, add the egg yolk and cook to 85°C. Pour over the Bavarois Neutral and the Carat Coverlux Dark. Use an immersion blender to obtain a good emulsion.

CreamyFestipak 125 gMilk 125 gEgg yolks 50 gBavarois Neutral 50 gCarat Coverlux Dark 190 gEarl Grey tea 1 tea bagStar anis 3 pcs

Boil the Festipak. Pour over the Carat Coverlux and the Bavarois Neutral. Use an immersion blender to obtain a good emulsion. Cool down to 40°C. Fold the lightly whipped Chantypak.

Boil the Festipak and the glucose. Add the pre-soaked gelatin in ice-cold water. Pour over the Carat Coverlux. Use an immersion blender to obtain a good emulsion and to remove air bubbles from the glaze. Use at 35 to 40°C. Best to make the glaze 1 day before using.

Build Up Cut 6 discs of 14 cm of the Tegral Satin Cream Cake Cocoa. Prepare 3 rings of 14 cm with acetate, with a disc of Tegral Satin Cream Cake Cocoa in each one. Pour 180 g of the Carat Creamy on top of each disc. Cover the creamy with a second disc of Satin Cocoa and freeze overnight. Prepare 3 rings of 16 cm with acetate (build the cake upside-down). Make the Milk Carat Coverlux mousse and pour the mousse half-way in the ring. Push the insert into the mousse. Freeze overnight.Glaze the cake and add the Carat Coverlux Milk diamond shape decoration.

Milk MousseFestipak 250 gBavarois Neutral 75 gCarat Coverlux Milk 250 gChantypak 375 g

GlazeFestipak 150 gGlucose 250 gGelatin 15 gCarat Coverlux Dark 150 gCarat Coverlux Milk 350 gGelatin 15 g


Tartelette Duet!

Creamyfor filling

Method

Boil the Festipak and the milk before adding the egg yolks and cook to 85°C. Pour over the Carat Coverlux and the Bavarois Neutral. Use an immersion blender to obtain a good emulsion. Fill the tartelette.

Creamy

Ingredients

Festipak 125 g

Milk 125 g

Egg yolks 50 g

Bavarois Neutral 50 g


1 Cook to 85°C with thermometer 2 Pour over the Carat Coverlux drops 3 Mix with an immersion blender 4 Fill the tartelette



Tartelette

Mix all ingredients together to obtain a smooth dough. Roll down to 3mm. Shape the tart shell. Bake at 170°C for 10 to 12 min. For the decoration on top of the tartelette make some rings with the leftover dough.

Composition 1. Short dough 2. Cherry filling 3. Creamy 4. Sandy almonds

Short DoughTegral Patacrout 450 gCocoa Powder 50 gAristo Primeur Croissant 200 gEggs 50 g

Bring the Festipak and the milk to the boil, add the egg yolks and cook to 85°C. Pour over the Bavarois Neutral and the Carat Coverlux Dark. Use an immersion blender to obtain a good emulsion of the creamy.

Scale both together and use a blender to obtain a pipable texture.

Cherry FillingTopfill Cherry Extra 200 gPuratos Bitter Almond 4 g

Bring the sugar and water to 118°C.Pour the roasted almond into the syrup and mix to obtain a sandy texture.Add the butter at the end.

Build Up Fill the tart shell with the cherry filling, pour the Carat Creamy on top and leave to set.On top of the tart add a disc of Carat Coverlux, some caramelized almond and the ring of short dough.

Sandy AlmondsSugar 85 gWater 15 gAlmond 125 gButter 5 g

CreamyFestipak 125 gMilk 125 gEgg yolks 50 gBavarois Neutral 125 gCarat Coverlux Dark 125 g


YabbadabbaChoux

1 Mix the Cremyvit with the water in a bowl

2 Add Carat Coverlux 3 Fill the chou


Method

Mix the Cremyvit and water together with a whisk for 3 min. Let the cream rest for 5 min. before adding the Carat Coverlux melted at 40 to 45°C and restart the mixer. Allow to cool down in refrigerator before using.

Method

Bring the milk to the boil. Make a pastry cream by adding the sugar and the CPT. Add the Carat Coverlux into the pastry cream at the end of the cooking. Cool down. Smooth the custard before using.

Pastry Cream for filling

Cold Process Pastry Cream

Ingredients

Water 1000 g

Puratos Cremyvit 375 g

Puratos Carat Coverlux 275 g

Hot Process Pastry Cream

Ingredients

Milk 1000 g

Sugar 125 g

Puratos CPT 90 g

Puratos Carat Coverlux 250 g


Choux in 3 colours

Warm up the water and milk between 50 to 60°C. With a paddle, mix all ingredients together at medium speed for 5 min. Pipe 2 different sizes of choux and add a disc of crumble on each before baking. Bake at 160°C for the first 5 min. with closed damper then open damper for 30 to 45 min. depending on the size.

Composition 1. Choux Paste 2. Crumble 3. Pastry Cream 4. Colored glaze

Choux PasteTegral Clara super 1000 gWater 900 gMilk 500 gOil 200 g

Mix both ingredients together, warm up to 35°C.

Build Up Fill the choux with the custard. Add a disc of rolling fondant on the top. Dip the choux into the glaze, making sure that you cover only the disc of rolling fondant. Add a Carat Coverlux decoration.

Pastry CreamWater 1000 gCremyvit 375 g

Mix all ingredients together to obtain a dough. Roll down to 2mm and cool down before cutting a disc that fits on the choux.

Crumble Tegral Patacrout 500 gSugar 200 gAristo Primeur Croissant 200 gEggs 50 g

Mix the Cremyvit and water together with a whisk for 3 min. Let the cream rest for 5 min. and re-start the mixer, mix for 2 min. at medium speed.

Melt the Carat Coverlux to 40-45°C. Mix all ingredients together. Pipe into the choux.

Colored GlazeMirroir glassage 100 gDeli Citron, Orange or Caramel 50 g

White/Lemon Pastry CreamCremyvit 400 gCarat Coverlux White 90 gDeli Citron 60 g

Milk/Caramel Pastry Cream Cremyvit 400 gCarat Coverlux Milk 70 gDeli Caramel 80 g

Dark/Orange Pastry CreamCremyvit 400 gCarat Coverlux Dark 80 gDeli Orange 60 g


Marvelmousse!

Mousse cake

Method

Boil the Festipak and the milk before adding the egg yolks and cook to 85°C. Pour over the Carat Coverlux and the Bavarois Neutral. Use an immersion blender to obtain a good emulsion. Cool down to 40-45°C. Fold in the lightly whipped Chantypak.

Bavarois based mousse

Ingredients

Festipak 125 g

Milk 125 g

Egg yolks 50 g



Chantypak 375 g

1 - Ganache: Boil the cream - Bavarois: Cook to 85°C

with thermometer

2 Pour over the Carat Coverlux drops 3 Fold in the cream 4 Add the cream to the ring

Method

Boil the Festipak. Pour over the Carat Coverlux and Bavarois Neutral. Use an immersion blender to obtain a good emulsion. Cool down to 40-45°C. Fold in the lightly whipped Chantypak.

Ganache based mousse

Ingredients

Festipak 250 g



Chantypak 375 g

For both methods Carat Coverlux Dark, Milk or White can be used.


Trio mousse

Recipe for 1 tray 40x60 cm. Mix the Tegral Satin Cream Cake Cocoa, eggs, oil and water together with a paddle for 5 min. at medium speed. Add the Deli Caramel, the roasted hazelnuts and the orange zest and mix for 1 min. Spread on a silpat and bake at 180°C for 8 to 10 min.

Composition For 1 tray 60x40 1. Biscuit 2. Mousses 3. Velvet Spray

BiscuitTegral Satin Cream Cake Cocoa 500 gEggs 175 gOil 150 gWater 115 g Deli Caramel 175 gRoasted hazelnut 50 gOrange zest 1 piece

White MousseFestipak 125 gMilk 125 gEgg yolk 50 gBavarois Neutral 60 gCarat Coverlux White 250 gChantypak 375 g

Melt the Carat Coverlux to 45°C and add the oil. Use at 35 to 40°C.

Build Up Spray the mousse cake with the velvet mix, and cut into diagonal slices. Add a Carat Coverlux decoration in between each layer.

Velvet SprayCarat Coverlux Dark 250 gOil 180 g

Boil the Festipak and the milk before adding the egg yolks and cook to 85°C. Pour over the Carat Coverlux and the Bavarois Neutral. Use an immersion blender to obtain a good emulsion. Cool down to 40-45°C. Fold in the lightly whipped Chantypak.

Dark MousseFestipak 125 gMilk 125 gEgg yolk 50 gBavarois Neutral 60 gCarat Coverlux Dark 250 gChantypak 375 g

Milk MousseFestipak 125 gMilk 125 gEgg yolk 50 gBavarois Neutral 60 gCarat Coverlux Milk 250 gChantypak 375 g


www.puratos.comPuratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, BelgiumT +32 2 481 44 44 - F +32 2 466 25 81 - E [email protected]


carat...2016/03/11 · milk chocolate brownie melt the carat coverlux milk with the aristo primeur...

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