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Add all of the sponge sheet ingredients to a mixing bowl fitted with a whisk and mix for 1 minute on slow and then 4-5 minutes on fast speed.
Deposit 800-900g onto a lined 18” x 30” baking tray and spread out evenly, then bake in a deck oven at 230°C for approximately 5 minutes.
Dissolve the DAWN® Sanatine Powder in the boiling water. Mix the DAWN® Delifruit Classic Pear and DAWN® Walnut Compound together, add the Sanatine solution and mix in thoroughly.
Deposit the filling into 80 x 40mm half sphere silicone moulds and place into the freezer for at least 3 hours.
Pipe 20g of DAWN® Delicream Pikfein Caramel into the base of each PRUVÉ® Straight French Tartlet, then cover the caramel layer with a 70mm sponge disk cut from the prepared sponge sheet.
Remove the semi frozen/set pear & walnut domes from the silicone moulds and place them onto cooling wires over a papered tray.
Add the DAWN® Belnap Neutral Fruit Glaze and water to a saucepan and bring to the boil. Place the DAWN® Decorgel Plus Neutral into a bowl and mix until smooth, add the Belnap solution and, if needed, reheat to the required temperature. Pour the glaze over the domes to completely cover.
Remove the domes from the cooling wire and place onto the prepared tart cases.
Place into the chiller/freezer until the glaze has set, then decorate as required.
MAKES: 6 tartlet domes
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