Chantypak Recipes Tcm293 71431

Delightful recipes to celebrate

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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!

A global journey through great taste

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1. North America – The cradle of layer cakes 4

2. Latin America – A pallet of flavours and colours 8

3. Europe – “Un voyage gourmand” 12

4. Eastern Europe – Full of spicy surprises 16

5. Asia – A world of textures and flavours 20

4

North America

The cradle of layer cakes

NO

RT

H A

ME

RIC

A

5

Assembly and decoration Slice the baked sponge into three layers, soak with sugar syrup (50/50)

and fill with alternatively whipped Chantypak and chopped strawber-

ries. Base-ice and garnish the cake with whipped Chantypak. Use some

fresh strawberries to decorate. NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper portion/90 g 232 19 g 1 g 23 g

Chantypak to cover

Baked sponge

Chantypak

Strawberries

Strawberry Short Cake

IngredIents

Tegral SpongeEggs

Water

QuAntIty

1000 g 750 g 100 g

Process

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 180°C in a deck oven during approximately 25 min, depending on size of mould.

recipe sponge

NO

RT

H A

ME

RIC

A

6

Assembly and decoration 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.

Baked sponge

Cheese mousseTopfilFramboise

Cold Cheesecake

IngredIents

Tegral Satin Creme CakeOil

Eggs

Water

IngredIents

Chantypak Philadelphia

Cheese

Milk

Icing sugar

Bavarois NeutreClassic Citron

QuAntIty

1000 g 300 g 350 g 225 g

QuAntIty

375 g

330 g 150 g 75 g 40 g 7 g

Process

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 190°C in a deck oven during approximately 12 min.

Process

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.

recipe sponge

recipe cheese mousse

NO

RT

H A

ME

RIC

A

NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper portion/75 g 190 9 g 2 g 24 g

7

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 Ga-nache and cut into individual portions(12 cm/ 2,5 cm). Put some broken

roasted hazelnuts as decoration.

QuAntIty

950 g 50 g

750 g 100 g

Ganache

ChocolateSponge

ChocolateCream

Deli Caramel

Layer Cake Chocolate Slice

IngredIents

Tegral SpongeBelcolade Cocoa PowderEggs

Water

IngredIents

Chantypak1

Belcolade Noir SelectionChantypak2

IngredIents

ChantypakBelcolade Noir Selection

QuAntIty

300 g

300 g 700 g

QuAntIty

500 g 400 g

Process

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 240°C in a deck oven for 4 min.

Process

Heat the Chantypak1 and make a ganache with the melted Belcolade Noir Selection. Fold under the remaining, soft-whipped Chantypak2.

Process

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.

recipe chocolate sponge

recipe chocolate cream

recipe ganache

NO

RT

H A

ME

RIC

A


8

Latin America

LA

TIN

AM

ER

ICA

A pallet of flavours and colours

9

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 (Dul-cerio) 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.

Soaked cake

Mango MousseDeli Caramel

Gelified coulis

Yellow Verrine

IngredIents

PatisFrance Starfruit PassionBavarois Neutre

QuAntIty

200 g 35 g

Process

Heat up the PatisFrance Starfruit Passion and dissolve the Bavarois Neutre.

recipe gelified coulis

IngredIents

Bavarois NeutreDeli Caramel PatisFrance Starfruit Fruits de la Passion

IngredIents

ChantypakPatisFranceStarfruit MangueBavarois NeutreClassic MangueMilk

QuAntIty

20 g 100 g

100 g

QuAntIty

375 g

225 g 75 g 5 g 40 g

Process

Heat the PatisFrance Starfruit and dissolve the Bavarois Neutre. Mix together with the Deli Caramel.

Process

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 caramel

recipe Mango Mousse

IngredIents

Tegral Satin Creme CakeOil

Eggs

Water

QuAntIty

1000 g 300 g 350 g 225 g

Process

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 190°C in a deck oven during approximately 12 min.

recipe cake

LA

TIN

AM

ER

ICA


10

Assembly and decoration 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.

Topfil Ananas

ChantypakBakedsponge

Piña Colada Cake

IngredIents

Tegral SpongeEggs

Water

QuAntIty

1000 g 750 g 100 g

Process

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 180°C in a deck oven during approximately 25 min, depending on the size of mould.

recipe sponge

LA

TIN

AM

ER

ICA


11

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.

Coupe Fraise

IngredIents

StrawberriesChantypakPatisFrance Starfruit Fraise

QuAntIty

100 g 30 g

20 g

recipe

LA

TIN

AM

ER

ICA


12

Europe

EU

RO

PE

Un voyage gourmand

13

Carat Coverlux White

Eclair

Praliné filling

Paris Brest

IngredIents

ChantypakFabulosoBavarois NeutrePatisfrancePraline Pistache

QuAntIty

750 g 250 g 180 g

150 g

Process

Mix Fabuloso together with the praliné. Incorporate Bavarois Neutre. Add the semi-whipped Chantypak.

recipe Praliné filling

IngredIents

Tegral Clara SuperOil

Water

QuAntIty

1000 g 400 g 1600 g

Process

Heat water till 55°C. 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 160°C during the first 15 min. Then let the choux dry out during 25 min at 160°C.

recipe eclair

IngredIents

Carat CoverluxWhite

QuAntIty

400 g

Process

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.

recipe chocolate decoration

EU

RO

PE

NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper eclair/75 g 232 16 g 3 g 18 g

Assembly and decoration Open the eclair along its length and fill with the praliné filling. Lay the

Carat decoration on top of the eclair.

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Assembly and decoration 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.

Tiramisu

IngredIents

Puratos Tegral Satin Creme CakeEggs

Water

Oil

IngredIents

Puratos Chantypak Puratos Bavarois Tiramisu Water 45°C

IngredIents

Dulcerio Tres LechesPuratos Classic Mokka

QuAntIty

1000 g 350 g 100 g 350 g

QuAntIty

1000 g

250 g 300 g

QuAntIty

500 g

50 g

Process

Mix all ingredients together during 5 min at high speed. Spread a 7 mm layer of the batter on baking paper and bake at 180°C during 10 min.

Process

Mix the water and the Bavarois Tiramisu and add the semi-whipped Chantypak and mix gently.

recipe Moka Biscuit

recipe tiramisu Bavarois

recipe coffee syrup

EU

RO

PE

Tiramisu Bavarois

Tiramisu Bavarois Moka Biscuit+ Dulcerio


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

Chocolate Mousse

IngredIents

Chantypak1

Milk

Egg Yolk

Bavarois NeutreBecolade Noir supremeChantypak2

QuAntIty

100 g 100 g 250 g 90 g

450 g 800 g

Process

Mix the liquid Chantypak1, milk, egg yolk, and Bavarois Neutre together and warm up until 85°C. Melt Belcolade Noir Supreme and add to the above mixture.Incorporate the pre-whipped Chantypak2.

recipe Mousse

EU

RO

PE


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Eastern Europe

EA

STE

RN

EU

RO

PE

Full of spicy surprises

17E

AST

ER

N E

UR

OP

E

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.

Slovenian Cake

IngredIents

Tegral Satin Crème CakeEggs

Oil

Water

Milk

IngredIents

FabulosoChantypakBavarois NeutreMilk

QuAntIty

1000 g 350 g 300 g 20 g 800 g

QuAntIty

300 g 300 g 100 g 100 g

Process

Mix all together at medium speed during 5 min. Proceed like a standard pancake.

Process

Mix the Bavarois Neutre and the milk at 40°C. Add to this the Fabuloso and finally the whipped Chantypak.

recipe Pancake

recipe Mousseline

MousselinePancake

Topfil Framboise


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Assembly and decoration Spread on the Pain d’Epices 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.

Snack Medovic

IngredIents

Tegral Satin Creme CakeEggs

Oil

Water

Honey

Cinnamon

IngredIents

Chantypak Milk

Sugar

QuAntIty

500 g 175 g 150 g 25 g 80 g 10 g

QuAntIty

500 g 200 g 90 g

Process

Mix all together during 5 min at medium speed and bake on trays of 40 x 60 cm during 14 min at 180°C.

Process

Mix all ingredients together. Slowly allow it to boil until you obtain a consistent light creamy paste.

recipe Pain d’epices

recipe chantypak Jam

EA

STE

RN

EU

RO

PE

Carat Decocrem Dark

Cake Pain d’Epices

Deli Orange

Chantypak Jam

NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper bar/55 g 226 14 g 2 g 23 g

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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 Pana-cotta. Cover the whole with Raspberry Mousse. Finish it off with

Miroir Neutre.

Bavarois Framboise

IngredIents

Tegral SpongeEggs

Water

Honey

Orange colour

IngredIents

ChantypakSugar

Gelatine leaf

IngredIents

Cryst-O-Fill WhiteCarat Coverlux WhitePatisFrance CroustiCrep

IngredIents

ChantypakPatisFranceStarfruit FramboiseBavarois Neutre

QuAntIty

1000 g 750 g 100 g 50 g 8 g

QuAntIty

500 g 55 g 5 g

QuAntIty

150 g 50 g

225 g

QuAntIty

500 g

300 g 150 g

Process

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 180°C during 12 min.

Process

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.

Process

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.

Process

Heat PatisFrance Starfruit Framboise till 40°C. Add Bavarois Neutre, and the semi-whipped Chantypak.

recipe sponge

recipe Panacotta

recipe croustillant White chocolate

recipe raspberry Mousse

EA

STE

RN

EU

RO

PE

Miroir

Rasberry mousse

Sponge

Panacotta

CroustillantWhite Chocolate


20

Asia

ASI

A

A world of textures and flavours

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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.

Roll lov’

IngredIents

Tegral SpongeEggs

Water

Topfil ApricotOrange

Colouring

IngredIents

ChantypakSummum Green TeaMilk

Bavarois Neutre

QuAntIty

1000 g 750 g 100 g 70 g

2 g

QuAntIty

250 g 4 g 60 g 20 g

Process

Mix together all ingredients for 5 min at full speed with the whisk. Reduce to medium speed for 1 min. Bake at 180°C in a deck oven during approximately 25 min. Depending on size of mould.

Process

Warm the milk at 80°C 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.

recipe Apricot roll Biscuit

recipe green tea chantilly

ASI

A

Miroir Glassage Neutre

Apricot Roll Biscuit

Topfil Raspberry

Green Tea Chantilly


22

ASI

A

Truffles

IngredIents

ChantypakBelcolade Noir SelectionAristo PrimeurCrema

IngredIents

ChantypakBelcolade Lait SelectionAristo PrimeurCremaCinnamon

powder

Belcolade Premium Dutch Cocoa PowderIcing sugar

IngredIents

ChantypakBelcolade Blanc SelectionAristo PrimeurCremaClassic FraisePatisFranceAmandes Effilées Larges

QuAntIty

250 g 625 g 130 g

QuAntIty

250 g

690 g

130 g

3 g

400 g 100 g

QuAntIty

250 g 750 g

130 g

40 g SQ

Process

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

Process

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

Process

Melt the Belcolade Blanc Selection at 30°C. Heat the Chantypak and Aristo Primeur Crema together to 35°C. Add the Classic Fraise. Blend both preparations together with hand blender avoiding air incorporation. Leave to set (12 hrs at 15°C). Once set, soften in the machine with the paddle. Pipe onto paper sheets and put back in fridge at 15°C. Dip the truffles into tem-pered Belcolade Blanc Selection and roll them into roasted PatisFrance Amandes Effilées.

recipe dark chocolate truffles

recipe Milk chocolate truffles

recipe White chocolate truffles

Recipe for +/- 100 pcs.

NUTRITIONAL VALUES KCal Fat Proteins Carbohydratesper truffle/22 g 122 9 g 2 g 6 g



White Chocolate truffle

Dark Chocolate truffle

Milk Chocolate truffle

23A

SIA


Assembly and decoration Garnish the baked Danish with some fresh fruits and Chantypak.

Danish

IngredIents

Flour

Salt

Sugar

Yeast fresh

S 500

Water

Aristo croissantSummum Green Tea

QuAntIty

1000 g 20 g 100 g 50 g 15 g 520 g 430 g 105 g

Process

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 37°C. Glaze with Sunset Glaze and bake at 210°C during 12 min.

recipe danish

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PurAtos nvIndustrialaan 25 - Zone Maalbeek - B-1702 Groot-Bijgaarden (Brussels) - BelgiumTel.: +32 2 481 44 44 - Fax: +32 2 466 25 81 - [email protected]

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Chantypak Recipes Tcm293 71431

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