INGREDIENTS:
1 kg. Flour , 700 gr. Margarine 350 gr. Sugar , 50 gr. Fo chocolate fruit concentrate , 10 gr . Fo orange fruit concentrate , 50 cacao , 8 pcs. White of egg , 200 gr. Coconut , 20 gr. Baking powder .
PREPARATION :
All the mixture put together and become a dough . Shape as requested . Cook in oven
180 - 200 c.
CHARLOTTE CAKE WITH FO ORANGE FRUIT CONCENTRATE
INGREDIENTS:
300 gr. Whipped cream without sugar , 5 pcs. Eggvolks 600 gr. Ready whipped cream with sugar , 400 gr. Chocolate , 100 gr. Sugar 5 pcs. Gelatine , 75 gr. Fo orange fruit concentrate .
PREPARATION :
We boil our whipped cream without sugar onthe stove , than mix two minutes at weak fire by adding eggvolks . Gelatine and chocolate is added to the mixture that is let to get cold. We mix the fruit concentrate and the ready whipped cream . We put that mixture to the pastry pattern that we prepared before and we fill the 2 pastry cakes
BISCUIT: 300 gr. White of egg , 200 gr. Powder almond , 200 gr . Powder sugar , 50 gr . Flour
We whip white of egg and sugar in the mixer . Add other mixtures and put them all in the pattern . Cook by 180 c
JAPANESE PASTRY WITH FO PROFITEROLE SAUCE
INGREDIENTS: 80 gr butter , 80 gr sugar , 2 eggs , 50 gr powdered hazel nut , 80 gr sponge cake pieces , 40 gr . Flour , 2 gr. Baking powder , 50 gr. Cracked walnut , 7 gr. Fo lemon fruit concentrate
PREPARATION :
The butter and powder sugar is mixed by slow random . Egg is added slowly . All other ingredients will be added except flour . Flour is added last and put in the patterns of which edges are oiled and its base is covered with oily paper . Its cooked by 180 c for 30 - 40 minutes after it gets cold . It is cut into 4 slices and fo light profiterole sauce is put and the slices are covered thin with the sauce shaped like a pie . Upon request covered with whipped cream and dressed by the fo light profiterole sauce .
FO CHEESECAKE PASTRY
INGREDIENTS:
500 gr cream cheese ( salt free ) 300 gr strained yoghurt , 200 gr whipped cream without sugar , 100 gr sugar , 6 eggs, 50 gr starch , 10 gr fo lemon fruit concentrate
PREPARATION :
Mix the yoghurt , cheese and whipped cream . Prepare the mixture by adding egg , sugar , fruit concentrate , starch , put the mixture in the pattern we prepared with the biscuits . Cook in the oven by 160 c for aproximately 50 minutes . After cooking can be dressed with fruits or jellies .
FO CHEESECAKE
INGREDIENTS:
200 gr. Whipped cream , 4 pcs. Eggvolks , 4 pcs . Gelatine , 300 gr. Cream cheese ( salt free ) , 300 gr strained yoghurt , 200 gr whipped cream with sugar , 300 gr. White chocolate , 400 gr fruits ( strawberry or raspberry ) 10 gr. Fo orange fruit certificate .
PREPARATION :
we boil our whipped cream without sugar on the stove , than mix two minutes at weak fire by adding eggvolks . Gelatine and chocolate is added to the mixture that is let to get cold. We mix the fruit concentrate and the ready whipped cream . We put that mixture to the pastry pattern that we prepared before and we fill the 2 pastry cakes . Upon request we add fruit and put in the fridge to get cold .
BISCUIT: 300 gr. White of egg , 200 gr. Granulated sugar , 250 gr . Coconut , 250 gr . Powder sugar , 150 gr . Flour .
We whip white of egg and sugar in the mixer . Add other mixtures and put them all in the pattern . Cook by 180 c
CHARLOTTE CAKE WITH FO PISTACHIO FRUIT CONCENTRATE
INGREDIENTS:
300 gr. Whipped cream without sugar , 4 pcs. Eggvolks , 4 pcs. Wet gelatine , 750 gr whipped cream , 300 gr. Bitter chocolate , 4 pcs gelatine , 60 gr. Fo pistachio fruit concentrate , 100 gr croccant with pistachio
PREPARATION :
We boil our whipped cream without sugar onthe stove , than mix two minutes at weak fire by adding eggvolks . Gelatine and chocolate is added to the mixture that is let to get cold. We mix the fruit concentrate and the ready whipped cream . We put that mixture to the pastry pattern that we prepared before and we fill the 2 pastry cakes .
BISCUIT: 300 gr. White of egg , 200 gr. Granulated sugar , 250 gr . Coconut , 250 gr . Powder sugar , 150 gr . Flour .
We whip white of egg and sugar in the mixer . Add other mixtures and put them all in the pattern . Cook by 180 c
FO FRUITED KIOS PASTRY
INGREDIENTS:
5 pcs . Eggvolks , 25 gr. Granulated sugar , 125 gr . White chocolate , 25 gr . Fo raspberry fruit concentrate , 250 whipped cream , 25 pcs. Croccant , 3 pcs pie slice shaped macaroon.
PREPARATION :
Mix the eggvolk and the powder sugar by weak fire till the sugar melts . When the sugar melts mix it by high random at the mixer till its color turns white . Add melted white chocolate and fo raspberry fruit concentrate one b one to the ingredients that has become fluffy and wait for half an hour . After the mixture is cold . Add thr semi mixed whipped cream and mix till it gets to thickness . It is put inside the macaroon which are shaped as pie slice than to be covered by its mixture . Dress with broken or shaped little macaroon . Wait 5 hours than serve .
