Christmas recipe inspiration
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Christmas Speculoos Sticks INGREDIENTS
WORKING METHOD
COMPOSITION 12 Sticks
• •
660 g Creme Cake batter Royal Steensma Souplesse Cafe Royal Steensma Souplesse Blueberry Royal Steensma Souplesse Pistaccio Royal Steensma Souplesse Neutral
• •
12
pieces
Mix all the ingredients for 3 minutes on medium speed. Pour 55g of batter into the greased silicone forms and fit the stick. Bake at 180°C in a deck oven or 160°C in a fan oven for 20-23 minutes. Turn upside down and allow to cool down.
ASSEMBLY BASIC RECIPE
•
Creme Cake batter • 1000 g Dawn Exceptional ® Creme Cake Base Plain • 350 g Egg 300 g Vegetable Oil • 250 g Water 120 g Almond powder 4 g Dawn Bari Bitter Almond Aroma 6 g Dawn Speculoos Aroma powder 5 g Cinnamon 2045 g Total
Heat the Royal Steensma Souplesse to 45-50°C and use at 4045°C. Dip the cake sticks into the Royal Steensma Souplesse and place onto a tray with paper. Take the cake stick from the tray and place it beside so that the surface stays smooth and you will not get any thick pieces. When the Royal Souplesse is set, decorate as on the picture.
Item Code
Productname
Packaging
6.00603.047
Dawn Exceptional® Creme Cake Base Plain
12.5 KG
8.30008.715
Royal Steensma Souplesse Cafe
3 KG
8.30010.715
Royal Steensma Souplesse Blueberry
3 KG
8.30011.715
Royal Steensma Souplesse Pistachio
3 KG
8.30003.715
Royal Steensma Souplesse Neutral
3 KG
2.01600.116
Dawn Bari Bitter Almond Aroma
22 KG
The Taste of Christmas with Dawn | 3
Christmas Frangipane Fruit-and Nut Cake INGREDIENTS
WORKING METHOD
COMPOSITION 1 Cake Ø 18 cm x 5 cm 380 g Short crust dough 700 g Frangipane batter Almonds flakes
•
BASIC RECIPES
• • • •
Add the Dawn Short Crust Mix, butter or margarine and egg to a mixing bowl fitted with a beater. Mix on slow speed until a smooth dough has formed. Roll out to 3,5mm thick. Line your tart tins and trim off any excess dough. Pierce the bottom.
Short crust dough 1000 g Dawn Short crust Mix 400 g Butter or Margarine 100 g Whole Egg 1500 g Total
Frangipane-Fruit batter • Mix all ingredients with a beater at slow speed until a smooth batter has formed. • Add the fruits and nuts at the end and mix well.
Frangipane-Fruit batter 1000 g Dawn Frangipane Mix 300 g Creamy Butter 250 g Egg 200 g Water 1820 g Total
ASSEMBLY • • •
180 g Royal Steensma Candied Fruit Mix 90 g Chopped Hazelnuts 90 g Raisins 6 g Dawn Belmonte Rum Aroma 2180 g Total
Fill the Frangipane-Fruit batter into the prepared short crust forms and sprinkle some almonds flakes on top. Bake at 180°C in a deck oven or 160°C in a fan oven for 4550 minutes. Allow to cool down and dust with Damcosnow.
Article code
Product Name
Packaging
8.40008.773
Royal Steensma Candied Citron
10 KG
2.03852.505
Dawn Short Crust Mix
15 KG
2.49943.015
Dawn Frangipane Mix
10 KG
2.01700.112
Dawn Belmonte Rum Aroma
4 x 1 KG
8.40003.772
Royal Steensma Candied Fruit Mix
10 KG
8.50000.700
Dawn Royal Steensma Damcosnow
10 KG
The Taste of Christmas with Dawn | 5
INGREDIENTS Base 1000 g Dawn Exceptional® Creme Cake Base Plain 350 g Whole egg 300 g Vegetable oil 250 g Water 115 g Dawn Exceptional® Compound Marc de Champagne Coating 400 g Dawn Fondant Sublime White 200 g Royal Steensma Souplesse Neutral 20 g Water
4
cakes
Champagne Christmas Cake WORKING METHOD • • •
Mix all ingredients on medium speed for 3 minutes with a beater. Pour about 475 g of batter into a turban mold. Bake in deck oven at 160°C for 45 minutes.
ASSEMBLY • •
Heat Dawn Fondant Sublime and Royal Steensma Souplesse Neutral separately to 45°C. Mix together and top off with water (not too much!). Ready for use, reheat if necessary. Finish as desired.
TIPS • •
Coating dries very quickly, is freezer thaw resistant, easy to cut and does not stick. Coating can be reheated and used again. Tip: For an extra sparkling effect, add crackling sugar to the coating and use as decoration.
Article code
Productname
Packaging
6.00603.047
Dawn Exceptional® Creme Cake Base Plain
12.5 KG
2.02044.320
Dawn Exceptional® Compound Marc de Champagne
4 x 1 KG
8.03305.302
Dawn Fondant Sublime White
7 KG
8.30003.715
Royal Steensma Souplesse Neutral
3 KG
The Taste of Christmas with Dawn | 7
Christmas Ornament
20
pieces
INGREDIENTS
WORKING METHOD
Base 750 g Short Crust Base 300 g Butter 50 g Water
Base • Briefly mix all ingredients into a setting dough. Let it chill. • Mix again and add additional water if necessary. • Roll out to 3 mm and cut out with a serrated cutter 8 cm Ø. • Bake in deck oven 180°C (fan oven 160°C) for 12-15 minutes.
Intertior 300 g Dawn Delifruit Classic Pear Champagne bavaroise 220 g Dawn Exceptional® Fond Neutral 220 g Water 25°C 90 g Dawn Exceptional® Compound Marc de Champagne 1100 g Whipped cream unsweetened Finish 500 g Dawn Decorgel Plus White
Intertior • Pipe the Dawn Delifruit Classic Pear into a 3 cm Ø truffle mold or spray on caps of about 15 grams. Freeze. Champagne bavaroise • Mix Dawn Exceptional® Fond Neutral with water, then add Dawn Exceptional® Compound Marc the Champagne. • Fold the whipping cream in two stages. • Pipe 80 g white chocolate bavarois into a mat of half spheres 7 cm Ø. • Push the frozen Dawn Delifruit Classic Pear into the bavarois and brush off. • Chill and then freeze. Finish • Heat Dawn Decorgel Plus White to 35°C. • Pour a layer onto the dome pastry and place on the shortcrust base. • Decorate as desired.
Article code
Product name
Packaging
2.03852.505
Dawn Short Crust Mix
15 KG
8.00330.333
Dawn Delifruit Classic Pear
6 KG
2.03030.114
Dawn Exceptional® Fond Neutral
2 x 2.5 KG
2.02044.320
Dawn Exceptional® Compound Marc de Champagne
4 x 1 KG
8.03405.322
Dawn Decorgel Plus White
3 KG
The Taste of Christmas with Dawn | 9
Christmas hats INGREDIENTS Base 750 g Short Crust Mix 300 g Butter 75 g Water Interior 300 g Dawn Delifruit Dark Cherry White Chocolate Bavarois 240 g Dawn Fond Chocolate White 240 g Water 25°C 1200 g Whipped cream unsweetened
Finish 500 g Dawn Decorgel Plus Neutral Dawn Strawberry Red Marshmallow 375 g Dawn Silvia 190 g Water 60 g Dawn Sanatine R Coconut grit
20
pieces
WORKING METHOD Base • Mix all ingredients into a dough, then let it cool down. • Roll out to a thickness of 3mm and cut out with a 9 cm Ø (serrated) cutter. • Bake in deck oven at 180°C (fan oven 160°C) for 12-15 minutes. Interior • Pipe Dawn Delifruit Dark Cherry into a 3 cm diameter truffle mold or spray caps on about 15 grams. White Chocolate Bavarois • Mix Dawn Fond Chocolate White with water. • Fold in the whipping cream in two stages. • Pipe 80 g white chocolate bavarois into a mat of 7 cm Ø domes. • Push the frozen Dawn Delifruit Red Cherries into the bavarois and make it smooth. • Let it cool down and then freeze it.
ASSEMBLY • • •
Colour Decorgel Plus Neutral with red dye to desired colour. Heat up to a temperture between 40°C - 45°C. Pour a layer of Dawn Decorgel on the half spheres and put them on the base.
Marshmallow • Dissolve Dawn Sanatine R in lukewarm water, then mix with Dawn Silvia. • Whip in highest speed until firm marshmallow. • Sprinkle coconut on a plate and pipe lanes and caps of marshmallow dough on it. • Then sprinkle coconut over the marshmallow. • Let it set well and then place it around and on top of the pastry.
Article code
Productname
Packaging
2.03852.505
Dawn Short Crust Mix
15 KG
8.00686.333
Dawn Delifruit Exceptional® Dark Cherry
2.7 KG
2.03049.114
Dawn Fond Chocolate White
2 x 2.5 KG
8.03251.301
Dawn Decorgel Plus Neutral
3 KG
2.01450.011
Dawn Strawberry Red
1L
2.03652.114
Dawn Silvia Soft Meringue
2 x 2.5 KG
2.03428.114
Dawn Sanatine R
5 x 1 KG
The Taste of Christmas with Dawn | 11
Yuzu Coconut Christmas Bûche
3
pieces
INGREDIENTS
WORKING METHOD
Base 850 g Dawn Exceptional® Creme Cake Base Plain 350 g Whole egg 250 g Oil 200g Water
Base • Mix all ingredients on medium speed for 3 minutes with a beater. • Spread the cream cake batter on 60 x 40 paper lined baking trays. • Bake in a deck oven at 180°C (fan oven 160°C) for 12 minutes.
Interior 900 g Dawn Delicream Coconut Coconut bavaroise 155 g Dawn Exceptional® Fond Neutral 155 g Water 25°C 70 g Dawn Exceptional® Compound Coconut 770 g Whipped cream unsweetened Yuzu Bavaroise 400 g Dawn Exceptional® Fond Neutral 400 g Water 25 °C 140 g Dawn Exceptional® Compound Yuzu 2000 g Whipped cream unsweetened Finish 400 g Dawn Silvia 100 g Dawn Fond Neutral 175 g Water 30°C
Interior • Pipe about 300g of Dawn Delicream Coconut into an interior bûche (size 5 x 50 cm) and freeze. Coconut bavrois • Mix Dawn Exceptional® Fond Neutral with water. • Fold the whipped cream through the fond in two stages. • Pipe about 350 g of bavarois on top of the Dawn Delicream Coconut and make it smooth. • Let it cool down and freeze it. Coconut bavrois • Mix Dawn Exceptional® Fond Neutral with water. • Spatula the whipped cream through the fond in two stages. • Fill the Bûche (size 7.5 x 50 cm) with the Yuzu Bavaroise. • Place the interior Bûche in it and smooth out. • Cover with the Creme Cake slice (size 7.5 x 50 cm) and freeze. Finish • Whisk Dawn Silvia and the water with the whisk in high speed until a firm foam forms. • Pipe caps on the outside of the Bûche and flame off with the burner.
Article code
Product name
Packaging
6.00603.047
Dawn Exceptional® Creme Cake Base Plain
12.5 KG
5.30678.502
Dawn Delicream Coconut
5 KG
2.03030.114
Dawn Exceptional® Fond Neutral
2 x 2.5 KG
8.03310.320
Dawn Exceptional® Compound Coconut
4 x 1 KG
8.03425.320
Dawn Exceptional® Compound Yuzu
4 x 1 KG
2.03652.114
Dawn Silvia Soft Meringue
2 x 2.5 KG
Proef de feestdagen | 13