Delightful recipes to celebrate

A global journey through great taste

Our goal has always been to serve our customers the best. For 20 years now, Chantypak has seduced consumers all over the world with its superior taste and texture. This superior taste is Puratos gift to you. This recipe booklet is a celebration of the best recipes with Chantypak. It is also an invitation to explore food culture from all around the globe. Taste them and enjoy yourself!

1. 2. 3. 4. 5.

North America The cradle of layer cakes Latin America A pallet of flavours and colours Europe Un voyage gourmand Eastern Europe Full of spicy surprises Asia A world of textures and flavours

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North America
The cradle of layer cakes

NORTH AMERICA
4

Strawberry Short Cake

recipe sponge
IngredIents QuAntIty Process Tegral Sponge Eggs Water 1000 g 750 g 100 g Mix together all ingredients for 5 min at full speed with the whisk. Reduce to medium speed for 1 min. Put in the desired moulds (230 g) and bake at 180C in a deck oven during approximately 25 min, depending on size of mould.

Chantypak to cover Baked sponge Strawberries Chantypak

Assembly and decoration

Slice the baked sponge into three layers, soak with sugar syrup (50/50) and fill with alternatively whipped Chantypak and chopped strawberries. Base-ice and garnish the cake with whipped Chantypak. Use some fresh strawberries to decorate.

NUTRITIONAL VALUES per portion/90 g

KCal 232

Fat 19 g

Proteins 1g

Carbohydrates 23 g

NORTH AMERICA
5

Cold Cheesecake
recipe sponge
IngredIents QuAntIty Process Tegral Satin Creme Cake Oil Eggs Water 1000 300 350 225 g g g g Mix the Tegral Satin Creme Cake, oil, eggs and the water at slow speed for 2 min. Scrape down and mix for 3 min more at medium speed. Spread into sheets. Bake at 190C in a deck oven during approximately 12 min.

recipe cheese mousse

IngredIents QuAntIty Process Chantypak Philadelphia Cheese Milk Icing sugar Bavarois Neutre Classic Citron
Cheese mousse

375 g 330 150 75 40 7 g g g g g

NORTH AMERICA

Soften the cheese with half of the milk. Heat up remaining milk and dissolve the Bavarois Neutre and icing sugar. Add to the cheese together with the Classic Citron. Finally add the soft-whipped Chantypak.

Assembly and decoration

Topfil Framboise

Baked sponge NUTRITIONAL VALUES per portion/75 g KCal 190 Fat 9g Proteins 2g Carbohydrates 24 g

Spread a layer of Topfil Framboise on top of a baked sheet of Tegral Satin Creme Cake. Cover with another sheet and repeat. Cut out the desired size with a ring Make the mousse and fill the ring Freeze. Once set, apply the Topfil Framboise and finish with Miroir Neutre. Remove the ring and decorate with fresh fruits and chocolate decoration.

Layer Cake Chocolate Slice

recipe chocolate sponge
IngredIents QuAntIty Process Tegral Sponge Belcolade Cocoa Powder Eggs Water 950 g 50 g 750 g 100 g Mix all ingredients together with the whisk at full speed for 5 min. Slow down the machine to medium speed for one minute more. Spread the batter onto baking paper, in thin layers. Bake at 240C in a deck oven for 4 min.

recipe chocolate cream

IngredIents QuAntIty Process Chantypak1 Belcolade Noir Selection Chantypak2 300 g 300 g 700 g Heat the Chantypak1 and make a ganache with the melted Belcolade Noir Selection. Fold under the remaining, soft-whipped Chantypak2.

recipe ganache
IngredIents QuAntIty Process

400 g

Assembly and decoration

Cut a sheet of chocolate sponge to the desired size. Spread a layer of Deli Caramel (200 g) and cover with a second layer of sponge. Make the chocolate cream. Put a layer of this cream, a last layer of sponge and finish garnishing the square with the remaining Chocolate Cream. Freeze to set. Once set, cut strokes to the desired size. Cover with the Ganache and cut into individual portions(12 cm/ 2,5 cm). Put some broken roasted hazelnuts as decoration.

Ganache Chocolate Cream Deli Caramel Chocolate Sponge

NUTRITIONAL VALUES per portion/54 g

KCal 183

Fat 11 g

Proteins 2g

Carbohydrates 20 g

NORTH AMERICA
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Chantypak Belcolade Noir Selection

500 g

Heat the Chantypak and make a ganache with the melted Belcolade Noir Selection. Blend with a hand blender before use, take care to avoid air incorporation.

Latin America
A pallet of flavours and colours

LATIN AMERICA
8

Yellow Verrine
recipe caramel
IngredIents QuAntIty Process Bavarois Neutre Deli Caramel PatisFrance Starfruit Fruits de la Passion 20 g 100 g 100 g Heat the PatisFrance Starfruit and dissolve the Bavarois Neutre. Mix together with the Deli Caramel.

recipe Mango Mousse

IngredIents QuAntIty Process Chantypak PatisFrance Starfruit Mangue Bavarois Neutre Classic Mangue Milk 375 g 225 75 5 40 g g g g Heat up the milk and dissolve the Bavarois Neutre. Add the PatisFrance Starfruit Mangue and Classic Mangue. Fold under gently the semi-whipped Chantypak.

recipe gelified coulis

IngredIents QuAntIty Process PatisFrance Starfruit Passion Bavarois Neutre 200 g 35 g Heat up the PatisFrance Starfruit Passion and dissolve the Bavarois Neutre.

IngredIents QuAntIty Process Tegral Satin Creme Cake Oil Eggs Water 1000 300 350 225 g g g g Mix the Tegral Satin Creme Cake, oil, eggs and the water at slow speed for 2 min. Scrape down and mix for 3 min more at medium speed. Spread into sheets. Bake at 190C in a deck oven during approximately 12 min.
Soaked cake Gelified coulis

Mango Mousse Deli Caramel

Assembly and decoration

Put some Deli Caramel in the bottom of the glass. Cool to set. Once set make the mousse, pipe into the glass, add a disc of soaked (Dulcerio) cake and to finish, garnish with the gelified coulis and some fresh chopped mangoes, glazed with Harmony Sublimo Neutral. Finish the glass with some chocolate decoration.

NUTRITIONAL VALUES per portion/100 g

KCal 178

Fat 7g

Proteins 2g

Carbohydrates 21 g

LATIN AMERICA
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recipe cake

Pia Colada Cake

recipe sponge
IngredIents QuAntIty Process Tegral Sponge Eggs Water 1000 g 750 g 100 g Mix together all ingredients for 5 min at full speed with the whisk. Reduce to medium speed for 1 min. Put in the desired moulds (230 g) and bake at 180C in a deck oven during approximately 25 min, depending on the size of mould.

LATIN AMERICA

Assembly and decoration

Chantypak Baked sponge Topfil Ananas NUTRITIONAL VALUES per portion/80 g KCal 191 Fat 10 g Proteins 2g Carbohydrates 24 g

Slice the baked sponge into three layers, soak with sugar syrup (50/50) and fill with alternatively Topfil Ananas and whipped Chantypak including the 10% grated coconut. Base-ice and garnish the cake with whipped Chantypak. Use some slices of fresh pine-apple to decorate, and glaze with Harmony Sublimo Neutral. For a final touch, add some chocolate decoration and macaroons.

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Coupe Fraise
recipe
Strawberries Chantypak PatisFrance Starfruit Fraise 100 g 30 g 20 g

Assembly and decoration

Cut the strawberries in two. Pur them in a glass. Pour on top PatisFrance Starfruit Fraise. Finish with a whisk of Chantypak. Decorate with pistachios.
NUTRITIONAL VALUES per portion/150 g KCal 143 Fat 9g Proteins 1g Carbohydrates 15 g

LATIN AMERICA
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IngredIents QuAntIty

Europe
Un voyage gourmand

EUROPE
12

Paris Brest
recipe eclair
IngredIents QuAntIty Process Tegral Clara Super Oil Water 1000 g 400 g 1600 g Heat water till 55C. Mix all ingredients together during 4 min at medium speed. Spray Spraylix on a baking tray. Lightly cover with icing sugar. Pipe the eclairs onto the tray. Sprinkle some crunched pistachios and almonds on top. Bake at 160C during the first 15 min. Then let the choux dry out during 25 min at 160C.

recipe Pralin filling

IngredIents QuAntIty Process Chantypak Fabuloso Bavarois Neutre Patisfrance Praline Pistache 750 g 250 g 180 g 150 g Mix Fabuloso together with the pralin. Incorporate Bavarois Neutre. Add the semiwhipped Chantypak.

recipe chocolate decoration

IngredIents QuAntIty Process Carat Coverlux White 400 g Mix Carat in a blender until you obtain a paste. Roll a thin layer of Carat. Cut triangles, shape them. Add some pistachios for the decorations, and lay the chocolate on top of the eclair.
Eclair Carat Coverlux White

Assembly and decoration

Open the eclair along its length and fill with the pralin filling. Lay the Carat decoration on top of the eclair.
NUTRITIONAL VALUES per eclair/75 g KCal 232 Fat 16 g Proteins 3g Carbohydrates 18 g

EUROPE
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Pralin filling

Tiramisu
recipe Moka Biscuit
IngredIents QuAntIty Process Puratos Tegral Satin Creme Cake Eggs Water Oil 1000 350 100 350 g g g g Mix all ingredients together during 5 min at high speed. Spread a 7 mm layer of the batter on baking paper and bake at 180C during 10 min.

recipe coffee syrup

IngredIents QuAntIty Dulcerio Tres Leches Puratos Classic Mokka 500 g 50 g

recipe tiramisu Bavarois

IngredIents QuAntIty Process Puratos Chantypak Puratos Bavarois Tiramisu Water 45C 1000 g 250 g 300 g Mix the water and the Bavarois Tiramisu and add the semi-whipped Chantypak and mix gently.

Tiramisu Bavarois

Assembly and decoration EUROPE

Tiramisu Bavarois Moka Biscuit + Dulcerio

NUTRITIONAL VALUES per portion/80 g

KCal 245

Fat 15 g

Proteins 3g

Carbohydrates 20 g

Cut the moka biscuit in 3 parts. On the first part, spread a thin layer of Carat Coverlux Dark. Turn it upside down. Apply the coffee syrup generously on the biscuit using a brush. Add a layer of Tiramisu Bavarois on top of it. Repeat the operation 3 times (biscuit syrup tiramisu mousse). Decorate the last layer. Spray with Belcolade Dutch Cacao powder.

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Chocolate Mousse
recipe Mousse
IngredIents QuAntIty Process Chantypak1 Milk Egg Yolk Bavarois Neutre Becolade Noir supreme Chantypak2 100 100 250 90 g g g g Mix the liquid Chantypak1, milk, egg yolk, and Bavarois Neutre together and warm up until 85C. Melt Belcolade Noir Supreme and add to the above mixture. Incorporate the pre-whipped Chantypak2.

450 g 800 g

Assembly and decoration

Pour the mousse into a verrine and finish with fresh fruits.

NUTRITIONAL VALUES per portion/40 g

KCal 137

Fat 10 g

Proteins 2g

Carbohydrates 9g

EUROPE
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Eastern Europe
Full of spicy surprises

EASTERN EUROPE
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Slovenian Cake
recipe Pancake
IngredIents QuAntIty Process Tegral Satin Crme Cake Eggs Oil Water Milk 1000 350 300 20 800 g g g g g Mix all together at medium speed during 5 min. Proceed like a standard pancake.

recipe Mousseline
IngredIents QuAntIty Process Fabuloso Chantypak Bavarois Neutre Milk 300 300 100 100 g g g g Mix the Bavarois Neutre and the milk at 40C. Add to this the Fabuloso and finally the whipped Chantypak.
Pancake Mousseline Topfil Framboise

Assembly and decoration

Spread 35 g of Topfil Framboise on an 18 cm diameter pancake, then 120 g of Mousseline and repeat this 3 times. Cover the whole thing with 4 more pancakes and sprinkle with icing sugar.

NUTRITIONAL VALUES per portion/115 g

KCal 297

Fat 15 g

Proteins 4g

Carbohydrates 36 g

EASTERN EUROPE
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Snack Medovic
recipe Pain depices
IngredIents QuAntIty Process Tegral Satin Creme Cake Eggs Oil Water Honey Cinnamon 500 175 150 25 80 10 g g g g g g Mix all together during 5 min at medium speed and bake on trays of 40 x 60 cm during 14 min at 180C.

recipe chantypak Jam EASTERN EUROPE

IngredIents QuAntIty Process Chantypak Milk Sugar 500 g 200 g 90 g Mix all ingredients together. Slowly allow it to boil until you obtain a consistent light creamy paste.

Carat Decocrem Dark Cake Pain dEpices Chantypak Jam Deli Orange NUTRITIONAL VALUES per bar/55 g KCal 226 Fat 14 g Proteins 2g Carbohydrates 23 g

Assembly and decoration

Spread on the Pain dEpices cake a fine layer of Deli Orange. Add then a layer of Chantypak Jam. Cover with a layer of cake. Let it cool down in the fridge. Cut pieces of 3 cm x 9 cm, then enrobe with Carat Decorcrem Dark.

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Bavarois Framboise
recipe sponge
IngredIents QuAntIty Process Tegral Sponge Eggs Water Honey Orange colour 1000 750 100 50 8 g g g g g Mix together all ingredients for 5 min at full speed with the whisk. Reduce to medium speed for 1 min. Bake on trays of 40 x 60 cm at 180C during 12 min.

recipe Panacotta
IngredIents QuAntIty Process Chantypak Sugar Gelatine leaf 500 g 55 g 5g Let the gelatine stand in cold water. Once it is completely dissolved, integrate it into the Chantypak. Pour the preparation into a flexipan mould and freeze.

recipe croustillant White chocolate

IngredIents QuAntIty Process Cryst-O-Fill White Carat Coverlux White PatisFrance CroustiCrep 150 g 50 g 225 g Melt the Carat Coverlux White. Whip the Cryst-O-Fill until you obtain a creamy texture and mix with the Carat, then add the PatisFrance CroustiCrep.

recipe raspberry Mousse

IngredIents QuAntIty Process

300 g 150 g

Miroir Rasberry mousse Panacotta Sponge Croustillant White Chocolate

Assembly and decoration

Put a strip of Sponge around the dish to half the height. Put a round layer of Sponge on the bottom of the mould and cover it with a fine layer of Croustillant White Chocolate. Insert the frozen Panacotta. Cover the whole with Raspberry Mousse. Finish it off with Miroir Neutre.

NUTRITIONAL VALUES per portion/80 g

KCal 237

Fat 12 g

Proteins 2g

Carbohydrates 29 g

EASTERN EUROPE
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Chantypak PatisFrance Starfruit Framboise Bavarois Neutre

500 g

Heat PatisFrance Starfruit Framboise till 40C. Add Bavarois Neutre, and the semiwhipped Chantypak.

Asia
A world of textures and flavours

ASIA
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Roll lov
recipe Apricot roll Biscuit
IngredIents QuAntIty Process Tegral Sponge Eggs Water Topfil Apricot Orange Colouring 1000 750 100 70 g g g g Mix together all ingredients for 5 min at full speed with the whisk. Reduce to medium speed for 1 min. Bake at 180C in a deck oven during approximately 25 min. Depending on size of mould.

2g

recipe green tea chantilly

IngredIents QuAntIty Process Chantypak Summum Green Tea Milk Bavarois Neutre 250 4 60 20 g g g g Warm the milk at 80C with Summum Green Tea. Cover with a cling film and let the infusion process last 10 min. Sift, add the Bavarois Neutre. Whip the Chantypak until soft, add the milk mixed with Bavarois Neutre. Whip until firm texture.
Apricot Roll Biscuit

Miroir Glassage Neutre

Topfil Raspberry Green Tea Chantilly

Assembly and decoration

Apply a very thin layer of Topfil Raspberry onto the Apricot Roll Biscuit. Spread a layer of Green Tea Chantilly. Roll the cake. Mix Miroir Glassage with pink and orange colourings. Apply the mix to the roll cake.

NUTRITIONAL VALUES per portion/87 g

KCal 220

Fat 5g

Proteins 2g

Carbohydrates 23 g

ASIA
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Truffles

Recipe for +/- 100 pcs.

recipe dark chocolate truffles

IngredIents QuAntIty Process Chantypak Belcolade Noir Selection Aristo Primeur Crema 250 g 625 g 130 g Melt the Belcolade Noir Selection at 30C. Heat the Chantypak and Aristo Primeur Crema together to 35C. Blend both preparations together with hand blender avoiding air incorporation. Leave to set (12 hrs at 15C). Once set, soften in the machine with the paddle. Pipe onto paper sheets and put back in the fridge at 15C. Dip the truffles into tempered Belcolade Noir Selection and roll them into dark chocolate shavings.

recipe Milk chocolate truffles

IngredIents QuAntIty Process Chantypak Belcolade Lait Selection Aristo Primeur Crema Cinnamon powder Belcolade Premium Dutch Cocoa Powder Icing sugar
Milk Chocolate truffle NUTRITIONAL VALUES per truffle/14 g Dark Chocolate truffle NUTRITIONAL VALUES per truffle/18 g White Chocolate truffle NUTRITIONAL VALUES per truffle/22 g KCal 122 Fat 9g Proteins 2g Carbohydrates 6g KCal 91 Fat 7g Proteins 1g Carbohydrates 7g KCal 66 Fat 5g Proteins 1g Carbohydrates 5g

250 g 690 g 130 g 3g

400 g 100 g

Melt the Belcolade Lait Selection at 30C. Heat the Chantypak and Aristo Primeur Crema together to 35C. Add the cinnamon powder. Blend both preparations together with hand blender avoiding air incorporation. Leave to set (12 hrs at 15C). Once set, soften in the machine with the paddle. Pipe onto paper sheets and put back in fridge at 15C. Dip the truffles into tempered Belcolade Lait Selection and roll them into a mix of Belcolade Premium Dutch Cocoa Powder and icing sugar.

recipe White chocolate truffles

IngredIents QuAntIty Process Chantypak Belcolade Blanc Selection Aristo Primeur Crema Classic Fraise PatisFrance Amandes Effiles Larges 250 g 750 g 130 g 40 g SQ Melt the Belcolade Blanc Selection at 30C. Heat the Chantypak and Aristo Primeur Crema together to 35C. Add the Classic Fraise. Blend both preparations together with hand blender avoiding air incorporation. Leave to set (12 hrs at 15C). Once set, soften in the machine with the paddle. Pipe onto paper sheets and put back in fridge at 15C. Dip the truffles into tempered Belcolade Blanc Selection and roll them into roasted PatisFrance Amandes Effiles.

ASIA
22

Danish
recipe danish
IngredIents QuAntIty Process Flour Salt Sugar Yeast fresh S 500 Water Aristo croissant Summum Green Tea 1000 20 100 50 15 520 430 105 g g g g g g g g Mix all the ingredients together - except the Aristo Croissant margarine - together with 45 g of Summum Green tea. Begin at slow speed for 1 min, then increase to medium speed for 3 min. Allow the dough to relax 1 hr in the fridge. While integrating the margarine, give 3 single folds. Laminate the dough and cut squares of 10 cm. Leave the dough to proof for 1 hr at 37C. Glaze with Sunset Glaze and bake at 210C during 12 min.

Assembly and decoration

Garnish the baked Danish with some fresh fruits and Chantypak.

NUTRITIONAL VALUES per portion/124 g

KCal 378

Fat 22 g

Proteins 5g

Carbohydrates 38 g

ASIA
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PurAtos nv
Industrialaan 25 - Zone Maalbeek - B-1702 Groot-Bijgaarden (Brussels) - Belgium Tel.: +32 2 481 44 44 - Fax: +32 2 466 25 81 - [email protected] www.puratos.com

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410232 01/2011 Puratos Design