Bakels
Baking ingredients since 1904

CUSTARD & CHOCOLATE FILLING

Recipes Home | Back
Display Recipe as PDF
Icings and Fillings - Custards
Recipe No:  R625d
USING INSTANT KRAMESS
Group  Ingredient KG
  INSTANT KRAMESS 0.800
  Chocolate Sponge Crumbs 0.800
  Cornflour 0.150
  BAKELS CHOCOLATE TRUFFLE MIX 0.400
  Castor Sugar 0.300
  Total Weight 2.450
Method:  1. Prepare INSTANT KRAMESS using Recipe No. R625a.
2. Place all ingredients into mixing bowl fitted with paddle in above order.
3. Blend all ingredients together in a smooth paste.
4. Use as a tart or Danish Pastry filling.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.