Recipes presented at the IBA Munich 2015

At the IBA 2015 in Munich we have presented a few new recipes created by top pastry chef Bart de Gans, to show you the versatility of our different products. Below you can find the recipes that were prepared during the IBA exhibition.

 

Big flower shell & lemon cake

Ingredients:

Big flower shells (5 pieces)
Almond paste 125g
Egg yolk 62,5g
Butter 62,5g
Egg 233g
Sugar (319g for cake, 101g for syrup)
Lemon shaving 16g
Cream 117g
Flour 243g
Baking powder 5g
Butter Pomade 117g
Lemon juice 149g
Dobla chocolate decoration

Preparation:

Frangipane: Gently mix the egg yolk with the almond paste, and add the melted butter. Use a spatula to add a layer of approx. 40g of the mixture per shell.
Lemon cake: Mix the egg with sugar, lemon shaving and cream. Mix the flour with baking powder and butter. Next, add the previous mixture to make one batter. Fill the shells with approx. 200g batter a piece and bake at 164°C for 25 minutes.
Lemon syrup: Heat the lemon juice with the sugar and let it boil for 1 minute. Sprinkle approx. 40g of syrup on top of each baked cake.
Decorate with chocolate decoration and lemon slices.

Big crystal shell & Pecan Pie

Ingredients:

Big crystal shells (5 pieces)
Almond paste 225g
Egg yolk 112,5g
Butter 112,5g
Egg 260g
Brown sugar 215g
Glucose 336g
Salt 3,5g
Vanilla seeds 3,5g
Butter 56g
Pecan nuts 650g

Preparation:

Frangipane: Gently mix the egg yolk with the almond paste, and add the melted butter. Use a spatula to add a layer of approx. 80g of the mixture per shell.
Caramel: Mix the brown sugar with the eggs, salt and vanilla. Heat the glucose and dissolve the butter in it. Add to the previous mixture and mix gently. Put 160g of the mixture in each shell and decorate with approximately 130g of pecan nuts per pie, and bake for 25 minutes at 170°C.

Flower shell & Chocolate red fruit

Ingredients:

Flower shells (10 pieces)
Milk 125g
Cream 125g
Sugar 110g (80g for mousse, 30g for gel)
Egg yolk 38g
Dark chocolate 66% 250g
Whipped cream 375g
Forest fruit puree 184g
Pectin 3g
Glucose 21g
Invert sugar 12g
Meringue dropsy (for decoration)
Dobla chocolate spaghetti (for decoration)
Fresh forest fruit (for decoration)

Preparation:

Chocolate mousse: Bring the cream and milk to the boil. Add to the lightly beaten egg yolks and sugar, and heat to 84°C to make an anglaise.
Make a ganache with the dark chocolate and the anglaise. Mix all gently with the whipped cream at approximately 35°C. Red fruit gel: Mix the pectin and the sugar. Heat the forest fruit puree together with the glucose and invert sugar. Add the pectin sugar mixture and heat to 60°C.
Decorate with the meringue dropsy, chocolate decoration and the fresh forest fruit.

Creamhorn & Swiss cream lime

Ingredients:

Creamhorns (10 pieces)
Milk 250g
Lime juice 35g
Lime zest 7g
Vanilla 1 stick
Sugar 64g
Egg yolk 71g
Cream powder 28g
Whipped cream 200g
Meringue straws or drops 40g
Lemon curd 30g
Candied lime

Preparation:

Cream Swiss lime: Heat the milk, lime juice, lime zest, together with 36 grams of sugar. Mix the cream powder with the remaining sugar and egg yolk and add to the milk lime mixture. Cook till 100°C (as a custard cream), and let it cool down. Mix all gently with the whipped cream. Fill the creamhorns with the mixture and decorate with the lemon curd, candied lime, and meringue decoration.

Square savoury shell & Italian quiche

Ingredients:

Square savoury shells (4 pieces)
Tomatoes 480g
Mozzarella cheese 700g
Fresh basil 24g
Green pesto 200g
Eggs 600g
Cream 600g
Parmezan cheese 120g
Fresh pepper 4g
Salt 8g
Parmezan cheese (for decoration)
Rocket (for decoration)
Tomatoes (for decoration)
Basil (for decoration)

Preparation:

Filling: Place approx. 120g of cut-in-half tomatoes in each shell.
Cut the Mozzarella and place approx.175g in each shell. Cut the
basil and place approx. 6g in each shell. Divide approx. 50g of
green pesto on the bottom of each shell.
Appareil: Shave the parmezan cheese and mix together with the
eggs, cream, salt, and fresh pepper. Place approx. 325g of the
mixture in each shell and bake for 25 minutes at 170°C.
Decorate with parmezan cheese, rocket, tomatoes and fresh basil.

Mini savoury horn & Guacamole

Ingredients:

Mini savoury horns (15 pieces)
Avocado 420g
Garlic 10g
Shallot 15g
Mini tomato 100g
Lime juice 15g
Red pepper 7g
Salt 2g
Pepper 1g
Guacamole 500g
Whipped cream 250g
Coriander (for decoration)
Vegetable chips (for decoration)
Rocket (for decoration)

Preparation:

Base guacamole: Take the pulp from the avocado, take out the
seeds of the tomatos and cut the peel in cubes. Blend together
with the garlic, shallot, lime juice, red pepper, salt, and pepper.
Guacamole mousse: Mix the guacamole together with the whipped
cream. Fill the horns with the mousse mixture and decorate
with the coriander, rocket, and vegetable chips.

Hazelnut praline tart

Ingredients:

Turko 18cm (8 pieces for 4 tarts)
Sugar (800g for cream, 100g for nougatine)
Water (200g for cream, 10g for nougatine)
Egg yolk 300g
Butter (1000g for cream, 100g for nougatine)
Vanila 1 stick
Hazelnut paste 120g
Glucose 100g
Hazelnut 130g
Salt 4g
Dobla chocolate decoration
Gold (for decoration)

Preparation

Cream au beurre: Bring the sugar and water to the boil to 120°C. Mix with
the lightly whipped egg yolk. Lightly whip and add the hazelnut paste
and butter at 40°C.
Hazelnut nougatine: Melt the glucose with sugar and water. Mix gently
with the butter (in smaller pieces). Spread the mixture in a baking tin and
bake for 10-15 minutes at 160°C.
Spread a layer of the cream au beurre on a Turko disc, and place another
disc on top. Then, add a smaller layer of cream au beure and place
the hazelnut nougatine on top. Decorate with gold, hazelnut and chocolate.

Puff pastry strips & Pistachio

Ingredients:

Puff pastry strips (10 pieces)
Milk 285g
Vanille 1 stick
Sugar 64g
Egg yolk 71g
Cream powder 28g
Butter 175g
Pistachio paste 50g
Pistachio praline 75g
Pistachio nuts 171g
Powder sugar 114g
Sunflower oil 14g
Whipped cream (for decoration)
Pistachios (for decoration)
Dobla chocolate decoration

Preparation:

Cream patisse: Heat the milk together with 36 grams of sugar.
Mix the cream powder with the remaining
sugar and egg yolk and add to the milk sugar mixture. Cook till
100°C (as a custard cream), and let it cool down. Mix all gently
with the pistachio paste and pistachio praline. Next, mix gently
with the butter.
Pistachio praline: Blend the pistachio nuts with the sunflower oil
and powder sugar.
Place a layer of pistachio praline between the puff pastry sheets
and place a layer of the cream patisse on top. Decorate with
chocolate, whipped cream and pistachio nuts.

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