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Group Breton Dough
Ingredient
KG
Egg Yolk
0.160
Butter
0.320
Sugar
0.320
Flour
0.450
Baking Powder
0.060
Zests of orange
-
Total Weight: 1.310
Group Crémeux Raspberry
Ingredient
KG
0.600
Egg Yolk
0.180
Egg
0.240
Sugar
0.180
Cold butter nuggets
0.240
Gelatin
0.008
Total Weight: 1.448
Group Decoration
Ingredient
KG
Fresh raspberries
-
Total Weight: 0.000

Breton dough

Beat butter and sugar for about 10min high speed. Add egg yolk and sifted flour with baking powder, and keep it refrigerated at 4°C for about 3 hours. Bake at 160°C for about 25-30 min. The Breton has to be inside of the ring cake during baking time.

Crémeux Raspberry

Mix egg, egg yolk and 50% of the sugar. Boil Fruit Puree Gourmet Raspberry with the rest of sugar. Cook all just like a custard cream, it should have the same texture. Add soaked gelatin, cold butter nuggets and mix very well with a hand mixer. Spread in the breton and put it into refrigerator.

Decoration

Decorate with raspberries and serve.

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Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Finished Product

Finished Product

Confectionery, Dessert, Fruit Tart, Gateaux