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Festive Kok in Various Tastes

Materials


♦For light soaking with Syrup 27°
Duo Kapselmix BAKELS1.000 gr.
Eggs1.000 gr.
Flour300 gr.
Sugar120 gr.
Water120 gr.
Ovalett BAKELS30 gr.

♦For medium soaking with Syrup 27°

Duo Kapselmix BAKELS 1.600 gr.
Eggs 1.000 gr.
Flour 120 gr.

 

♦For light soaking with Syrup 27°

Duo Kapselmix BAKELS 1.600 gr.
Eggs 1.000 gr.

 

Whisk all the ingredients together at the mixer for 1 min at the 1st speed and for 8 – 10 min at the 3rd speed.

Baking
Temperature: Fan oven: 170 – 180°C, Conventional oven: 190°C
Time: Portions: 10 – 12 min, Family size: 15 min.

 

Basic Recipe for the Creme Filling

Water 1.000 gr.
Crème Samba Deluxe KOMPLET 450 gr.
Fond Royale BAKELS 150 gr.
Whipping Cream Excellence 35,1% ELLE & VIRE 600 gr.

 

Whisk the water with the Crème Samba and Fond Royale in the mixer for 5 – 6 minutes at the 3rd speed. Add the Cream and continue for 2 – 3 more min.

 

Various Flavors: For every kg of ready cream, you may add 1 of the following flavors:

Vanilla Delipaste Vanilla FABBRI 20 gr.
Chocolate Bitter Chocolate San Felipe 64% DAWN 300 gr.
  Whipping Cream Excellence 35,1% ELLE & VIRE 300 gr.
Dulce de Leche Dulce de Leche Pastelero MARDEL 220 gr.
Praline Delipaste Nocciola Prali FABBRI 110 gr.
Biscuit Delipaste Biscotti FABBRI 70 gr.
Blackcurrant Delipaste Blackcurrant FABBRI 80 gr.
Strawberry Delipaste Strawberry FABBRI 110 gr.
Cappuccino Delipaste Cappuccino FABBRI   60 gr.