Raspberry fondants

Ingredients

Unit
Satin Crème Cake Mix Chocolate | Patisserie 0.500 kg
Butter 0.150 kg
Egg 0.175 kg
Water 0.112 kg
Belcolade Plain Enrobing | Patisserie 0.200 kg
Vivafil Raspberry | Patisserie 0.006 kg per fondant
total 1.143
Raspberry Fondant made with Satin Creme Cake Chocolate Mix and Vivafil Raspberry

Method

  • Melt the Belcolade Plain Enrobing with the butter. 
  • Add Satin Chocolate Crème Cake Mix, egg & water to a planetary mixer with a beater. 
  • Mix for 2mins slow, add the butter chocolate mix, mix for 2 mins 
  • Deposit into greased silicone moulds at 40g, pipe 6g of Vivafil Raspberry into the centres. 
  • Bake at 160°C for 18 mins Freeze the cooked cakes to remove from moulds, dust with cocoa.