Corso Koninkje

Cake base

• According to baker's recipe

Vanilla Bavoise

• 1 litre whipped cream
• 6 grams Vanilla Planifolia Black
• 200 grams of neutral stock
• 200 grams of water

These ingredients add up to 40 cakes.

Lemon curd

• 100 gr. egg
• 200 gr. sugar
• 125 gr. butter
• 130 gr. water/sugar water
• 15 gr. Limon Cress
• 1 gr. salt
• About 5 grams per pastry

These ingredients together is for about 100 cakes.

Method lemon curd

• Combine all ingredients, except the Limon Cress, in a pan.
• Bring the ingredients gently to the boil in the pan. Note: keep stirring!
• Let the mixture boil gently until it is a smooth substance.
• Pour the lemon curd over into a bowl and leave to cool.
• When the lemon curd has cooled, add the Limon Cress to the mixture and blend until smooth with a blender or hand blender.
• Put the lemon curd in a piping bag.
• Pipe +/- 5 grams of lemon curd into each pastry.

Mirror

• Natural

 Rosette of cream

• Buttercream

 Shield

• White chocolate with logo

Recipe: Jaco Nieuwkerk - Bakkerij Scholtes