The Creative Delice team offers you the CAKE FILLING product range as a result of our last years’ searches. The products are manufactured on a high-performance production line, with carefully selected raw materials that will ensure the success of your desserts.
We have prepared with passion delicious chocolate crème for glazes, ganache creams and thermostable creams for fillings in various colors and flavors. Pastry confectioners will get delicious and savory cakes that will delight you during the long autumn evenings, sumptuous cakes for the special moments in life, but also small desserts pastry for a quick snack at break times.
Use our CAKE FILLING products for pampering cakes!
Recipe for manufacturing: 1kg wheat flour; 0.1 kg of cake premix; 0.15 - 0.2 kg of sugar; 0,01 kg of salt; 0,080 kg of fresh yeast; about 0.5 l of water; 0.05 l vegetable oil (or margarine); raisins, turkish delight, nuts, poppy - for filling.
Preparation: Mix all the ingredients, except the oil, and mix for 10-15 minutes depending on the amount of dough. The oil is added in the last 2 minutes of kneading. The dough obtained takes 7-10 minutes at rest, after which it is divided and shaped in the desired shape. Allow to dry for 60 - 80 minutes at 30 ° C and 80% relative humidity. Baking is done at 180 - 200 ° C for 35-40 minutes.
Recipe for manufacturing: Choux Mix Integral - 0.28 kg; Vegetable Oil - 0.17 kg; Water - 0.55 l
Preparation: Put all the ingredients in the mixer and mix for about 3 min. at low speed and another 3 min. on high speed. Pour the eclair shells and cook at 220 - 225 ° C for about 25 minutes.
Recipe for manufacturing: Instant cream Vanilla cream mix 300 - 350 gr; Cold water 1 liter
Preparation: Vanilla cream is gradually added over cold water by mixing continuously with a mixer for about 3 minutes until a fine cream is obtained.
Recipe for manufacturing: Premix Sponge - 1 kg; water - 0.75 l. Sugar can also be added after taste, cocoa.
Preparation: Put all the ingredients in the mixer and mix at high speed for about 6-8 min. Bake at 180°C for about 30 - 40 minutes. Bake the sponge roll at 220°C for about 9 minutes.