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Mother's Day Heart


Flour 100% 10000 g
Sonnet Variatiemix Kwark » 200% 20000 g
Liquison Short Cake 10% 1000 g
Eggs 50% 5000 g
Water approx. 77% 7700 g
Refru Papaya (3 - 5 mm) 60% 6000 g
Creme Patissier 110% 11000 g
Apricot Fruit Filling 150% 15000 g
Working method
Kneading Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes
Dough temperature Approx. 20ºC
Scale Scale dough pieces that easy to roll. Mould them square
Dough rest Approx. 20 minutes
Laminate A slice of approx. 8 mm
Moulding Cut the dough slice into a size of a heart (approx 23 x 22 cm, approx. 500 grams dough) and place it on a baking sheet. Pipe a thin layer of creme patissier on the heart
Baking 25 minutes at 180ºC, mild floor
Finishing Pipe the heart with Apricot Fruit Filling after cooling down. (See photo.)
Extra information
Remarks For more colour, cover the dough edge with egg.
Variations It is possible to use a different fruit filling, such as cherry or tropical.
BRC Halal Kosher RSPO Skal

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