Bakels
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CUSTARD & HAZELNUT FILLING

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Icings and Fillings - Custards
Recipe No:  R625e
USING INSTANT KRAMESS CUSTARD
Group  Ingredient KG
1 Cold Water 0.600    24.5%
INSTANT KRAMESS 0.200    8.2%
 
2 Plain Sponge Crumbs 0.800    0.8%
Cornflour 0.150    0.15%
BAKELS HAZELNUT TRUFFLE MIX 0.400    0.4%
Castor Sugar 0.300    0.3%
  Total Weight 2.450
Method:  1. Prepare Group 1 using Recipe method No. R625a.
2. Place all ingredients into mixing bowl fitted with paddle in above order.
3. Blend all ingredients together into a smooth paste.
4. Use a tart or Danish Pastry filling.
Notes:  Recipe percentages are on total batter / mix weight (100%)