KESSKO High-Quality Long Lasters

New creations in the world of long-lasting baked treats. Discover our versatile delights. Whether they’re made with nuts, chocolate or cremes, these delicious combinations will make your counter irresistible. Gateau Basque (10 cakes, ∅ 18 cm, height 4 cm)

Breton shortbread dough (Sablé Breton – basic recipe) Beat together 450 g of butter, 10 g of salt and 200 g of egg yolk Sieve together 1,000 g KESSKO FF for Cookies light, 100 g of wheat flour and 20 g of KESSKO baking agent E and fold these into the mixture. Then store the mixture in a cool place.

Whole milk pastry cream (for 10 cakes) Cream together 1,500 g of KESSKO Whole Milk Custard Cream and 600 g of water.

Method • Roll out the Breton shortbread dough (sablé Breton) until it is 5 mm thick. Cut out rounds and Variation with apple place them in the rings. filling and a crunchy mix

• Pour 210 g of Whole Milk Custrad Cream onto Crunchy mix (for 10 cakes) each round, leaving a 1 cm margin around the Beat together edge of one. 150 g of KESSKO Hazelnut Kernels, coarsely chopped, • Seal them with more Breton shortbread dough. 150 g of KESSKO Walnut Kernels, • Coat the top in egg and use a fork to draw a pat- coarsely chopped, tern on it. 150 g of KESSKO Crispy.

Baking temperature: 180 °C (deck oven) Method Baking time approx. 30 min. (flue closed) • As you would for the classic gateau Basque, top each round with 210 g of apple mixture (made Decoration recommendation using KESSKO FF for Apple Filling), leaving a Add a jellied top using KESSKO Baking Apricot. margin of 1 cm around the edge, and sprinkle 45 g of the crunchy mix over each cake. Chocolate and pistachio tartlets (15 pcs.)

Chocolate tart mixture Beat together 500 g of KESSKO FF for Chocolate Tarts, 200 g of cooking oil and 200 g of whole egg for 3 min. using an electric whisk on a moderate setting.

Pistachio creme (multiple batches) Heat 1,000 g of KESSKO White Truffle Mix Le Gourmet in the microwave and then stir in 50-70 g of Celestiale Pistachio Ice Cream Paste Festa until a homogeneous mixture is produced.

Mini caramel cookies (multiple batches) Carefully heat 450 g of KESSKO Basic Mix 2000, stir in Crunchy patty 150 g of Celestiale Cream Caramel Creme Premium, and then add and fold in Pistachio creme (multiple batches) 300 g of KESSKO Almonds, flaked, Heat 300 g of KESSKO Almonds, baton-cut, and 1,000 g of KESSKO White Truffle Mix Le Gourmet 20 g of KESSKO Pistachio Kernels, in the microwave and then stir in coarsely chopped. 50-70 g of Celestiale Pistachio Ice Cream Paste Festa until a homogeneous mixture is produced. Bake cookies of 10 g in a silicone tray and leave them to cool. Florentine (multiple batches) Mix Method 200 g of coconut chips, • Lay out and pre-bake tartlet cases made of shortc- 150 g of KESSKO Almonds, flaked, rust pastry (thickness 2.5 mm). 80 g of KESSKO Walnut Kernels, halved and chopped, • Put a dollop of pistachio creme in the centre, 30 g of KESSKO Pistachio Kernels, chocolate tart mixture around the pistachio chopped, and creme and bake the tartlets. 500 g of KESSKO Crispy dry and bake the mixture in a silicone baking dish. Baking temperature: 190 °C (deck oven) Baking time: approx. 20 min Baking temperature: 180 °C (deck oven) (flue closed) Baking time:  approx. 7 min (flue closed) Decoration recommendation Once the tartlets have cooled, dip the top in Other ingredients KESSKO Chocolate Creme, dark, and place a mini KESSKO Marzipan 2:1 caramel cookie in the centre before the chocolate KESSKO Nut German Nougat Mix dark creme begins to dry. KESSKO Chocolate Couverture

Method • Coat an ice cream wafer with a KESSKO chocolate couverture of your choice.

• Roll out the marzipan until it’s 15 mm thick, cut out a ring (outer ∅ 7 cm, inner ∅ 4 cm) and place it on the ice cream cone. • Roll out the nougat to the same thickness as the marzipan, use a cutter to cut out a round for the core, cut the round in half and place one half inside the marzipan ring. • Insert pistachio creme into the other half ad lib. • Leave the patty to stand overnight. Decoration recommendation Coat the patty with a KESSKO chocolate coverture of your choice heated to the right temperature, drizzle one half in white and place half a Florentine in the middle of the other half. Lady Caramels

Beat together 500 g of KESSKO FF for Chocolate Tarts, 200 g of whole egg and 200 g of cooking oil for 3-5 min. using an electric whisk and the all-in process until smooth. Towards the end of the whisking, add 100 g of KESSKO Walnut Kernels, halved, 100 g of KESSKO Toffee-Caramel-Pieces Pieces MZ.

Method • Divide the mixture between the moulds on a baking tray and bake the caramels. Baking temperature: Deck oven 180 °C top heat 180 °C bottom heat Fan Almond pyramids oven 140-150 °C Baking time: approx. 20 min. (on this tray) Pistachio creme (multiple batches) • Once the caramels have finished baking, coat Heat 1,000 g of KESSKO White Truffle Mix Le them completely in KESSKO Chocolate Couverture Gourmet in the microwave and then stir in 50-70 g Rheinperle heated to the right temperature. of Celestiale Pistachio Ice Cream Paste Festa until a homogeneous mixture is produced. Cream caramel creme 300 g Celestiale Toffee Caramel Créme Macaroon mixture 150 g KESSKO Chocolate Couverture Mainau KESSKO Marzipan Macaroon Mass MMB 15 g KESSKO Cointreau Concentrate 60% vol. KESSKO Almonds, flaked KESSKO Almonds, chopped and roasted • Heat the cream caramel creme carefully in the microwave and dissolve the chocolate couverture Method in it before stirring in the Cointreau. • Dress 10 g dollops of pistachio creme with roasted • Insert the cream caramel creme into the centre of chopped almonds. the tarts and decorate them as you wish. • Chill them well, shape them into balls and then Flexipan supplier (Demarle) freeze them. Oval savarin moulds LREF: FP 1269x24 • Add the Marzipan Macaroon Mass MMB to the flaked almonds in 50 g scoops using an ice cream scoop. • Insert the frozen pistachio creme into the centre of the MMB scoops and roll them into balls in the almonds. • Place the balls on trays lined with baking paper, mould them into pyramids and bake them. Baking temperature: Deck oven 190 °C top heat 190 °C bottom heat (paper / second baking tray underneath) Baking time: approx. 18 min.

Decoration recommendation Once the pyramids have cooled, dip the tops and bottoms in white KESSKO Chocolate and chocolate couverture heated to the right temperature, and decorate the tops with coarsely chopped pistachios. Rainbow cookies

Light cookie dough 1,000 g FF for Cookies light 400 g butter 135 g whole egg

Raspberry cookie dough 1,000 g FF for Cookies bright 400 g butter 135 g whole egg 60 g KESSKO Raspberry Fruit Powder

Pistachio cookie dough 1,000 g FF for Cookies bright 350 g butter Salty Christmas Nut Tarts 135 g whole egg 125 g Celestiale Pistachio Ice Cream Multiple batches Paste Festa Mix 1,000 g of FF for Cookies light, Chocolate cookie dough 1,000 g of wheat flour, 1,000 g FF for Cookies dark 1,000 g of butter (room temperature) and 250 g butter 100 g of whole egg 180 g whole egg using the all-in method to make a short crust dough. Using the all-in method, briefly knead the ingredients for each cookie type to create a dough Nut filling (as you would if you were making shortcrust Heat pastry). 300 g of KESSKO Basic Mix 2000, 50 g of whipped cream, Method 5 g of sea salt and • Roll out the different cookie doughs (width 2-3 g of KESSKO Christmas Flavouring Oil 40 cm, height 6 mm) together in the microwave. Add 200 g of peanuts, salted, and • Spray them lightly with water, put them together 200 g of cashew (as you would for black-and-white cookies) and kernels to the basic mix. leave them in a cool place. • Cut the dough into strips 1.5 cm wide and 20 cm Method long. • Make the pastry cases in silicone or individual baking dishes. • Place the pieces in a round Flexipan baking tray (∅ 10 cm) or twist them to create twisters and • Fill them with the nut filling and bake them. bake them on baking paper. Baking temperature: 180 °C Baking temperature: 150 °C (rack oven) Baking time: approx. 20 min. (flue open) Baking time: approx. 15-20 min. Decoration recommendation Decoration recommendation Once the tarts have cooled, drizzle them with a thin Dip the ends in dissolved KESSKO Kesskolad layer of KESSKO Chocolate Couverture Bonn and Blanco and decorate them with KESSKO Pistachios, garnish them with sugar figures or decorative chopped, or KESSKO Kesskokant. wafers from somewhere like Jacobi-Dekor. Chocolate, caramel and almond tarts (approx. 12 pcs., ∅ 10 cm)

Cookie dough (basic recipe) Mix 1,000 g of KESSKO FF for Cookies light, 1,000 g of wheat flour, 1,000 g of butter (room temperature) 100 g of whole egg, 25 g of KESSKO spekulatius spice 310 g of honey (dissolved and cold) using the all-in method to make a shortcrust dough.

Nut filling Heat 300 g of KESSKO Basic Mix 2000 and 50 g of cream (fluid) in the microwave. Add 50 g of KESSKO Chocolate Couverture Bonn (dissolved) to the basic mix. Stir 200 g of KESSKO Almonds, baton-cut, 100 g of sunflower seeds and 100 g of KESSKO Walnut Kernels, coarsely chopped, into the heated basic mix.

Method Chocolate and nut tartlets • Make the pastry cases in silicone or individual (36 pcs., ∅ 10 cm) baking dishes.

Chocolate cookie dough (basic recipe) • Fill them with the basic mix and bake them. Using the all-in method, briefly knead 1,000 g Baking temperature: 180 °C KESSKO FF for Cookies dark, 250 g butter and 180 g Baking time: approx. 20 min. (flue open) whole egg together to create a dough (as you would if you were making shortcrust pastry). Decoration recommendation Once the tarts have cooled, drizzle them with a thin Nut mixture (for 36 tartlets) layer of KESSKO White Chocolate Mont Blanc and Dissolve 900 g of KESSKO Basic Mix 2000, 300 g garnish them with sugar figures from somewhere of Celestiale Toffee Caramel Créme and 120 g of like Jacobi-Dekor. pouring cream 33% together in the microwave (40-50 °C). Stir in 1,200 g of KESSKO Hazelnut Kernels, coarsely chopped.

Method • Roll out the chocolate cookie dough until it is 3 mm thick and line the recesses of a tartlet baking tray with it. • Fill each tartlet with 70 g of the nut mixture. • Seal each tartlet with chocolate or light cookie dough. • Coat the tops with egg, sprinkle them with KESSKO Hazelnut Kernels, coarsely chopped, and bake them. Baking temperature: Deck oven 180 °C top heat 200 °C bottom heat Baking time: approx. 25 min. (flue closed, but then open for the last 5 min.)

Decoration recommendation Drizzle the tops with KESSKO Chocolate Creme, dark, and sprinkle KESSKO Hazelnut Kernels, coarsely chopped and roasted, in the middle. Alpine treats

Speciality (Gingerbread) mixture (basic recipe) Heat 450 g of honey and 250 g of water to 45 °C (any honey crystals must be dissolved). Add 1,000 g of KESSKO Original Spezleb Gingerbread and stir the mixture until smooth. Sieve 500 g of plain flour and 5 g of KESSKO baking agent E together into the mixture.

Add 300 g of KESSKO Almonds, flaked, 200 g of KESSKO Candied Orange Peel and 200 g of KESSKO Candied Lemon Peel, Cranberry and lemon almond peaks and knead the mixture until it becomes (approx. 26 pcs., 45 g each) a dough that can be rolled out.

Cranberry and lemon macaroon mixture Kneading time: approx. 4 min. Mix Dough resting time: at least 1 hour 1,000 g of KESSKO Marzipan Macaroon Mass MMB, Method 120 g of cranberries, chopped, • Roll out the dough until it is 10-12 mm thick. 60 g of KESSKO Almonds, chopped, and 10 g of KESSKO Premium Lemon Flavouring • Brush the dough with water or milk and bake it. together briefly. Baking temperature: 150 °C (fan oven) 200 °C (deck oven) Method Baking time: 20-22 min. (flue open) • Scoop out the macaroon mixture,rolling each scoop in KESSKO Almonds, flaked, and shaping it Decoration recommendation into a ball. Once the dough is baked, coat the top with KESSKO • Place the balls on a baking tray lined with paper Icing or KESSKO Fondant and divide the baked and use 3 fingers to press the top into a peak. dough into squares, (but don’t cut it yet). • Sieve icing sugar over them and leave the to stand Top each square with a KESSKO garnish cherry and overnight (recommended). roasted almond halves. Baking temperature: 190-200 °C (deck oven) Cut out the squares and dip the sides in KESSKO Baking time: 15-20 min. (with the baking Chocolate Couverture dark. tray in a second baking tray)

Decoration recommendation Dip the top half of each peak in KESSKO White Chocolate Mont Blanc heated to the right temperature and put a cranberry on the top. Waffle nuggets with sea buckthorn Tip To create the nuggets, just pour the waffle mixture Beat 1,000 g of KESSKO FF for Waffles, 800 g of onto one spot of the waffle iron and don’t spread it whole milk and 50 g of KESSKO Sea Buckthorn Fruit out. Paste for 2-3 min. with an electric whisk on a slow setting. Decoration recommendation Once the nuggets are baked, dust them with Baking time depending on the waffle iron: 2-3 min. KESSKO Sweet Snow and, before serving, drizzle them with Celestiale Strawberry Topping.

Coconut bars with sea buckthorn Marzipan variation

Mix 1,000 g of KESSKO Coconut Macaroon Baking Mix 1,000 g of KESSKO Marzipan Macaroon Mass Mix CMB and 50 g of KESSKO Sea Buckthorn Fruit MMB and 50 g of KESSKO Sea Buckthorn Fruit Paste Paste together. together. Add 50 g of KESSKO Chocolate Fragments HB and stir them in briefly. Scoop out the mixture with an ice cream scoop and roll each scoop in grated coconut lengthways. Scoop out the mixture with an ice cream scoop and roll each scoop in KESSKO Almonds, chopped, Baking temperature: 190 °C lengthways. Baking time: approx. 22 min. Baking temperature: 190 °C When the bars have finished baking, leave them to Baking time: approx. 22 min. cool and then dip the ends in KESSKO Chocolate Couverture Rheinperle. When the bars have finished baking, leave them to cool and then drizzle them with KESSKO Chocolate Couverture Bonn.

KESSLER & COMP. GMBH & CO. KG · BONN · TEL. +49 (0)228 40000-0 · FAX-77

03/18/BD www.kessko.de · [email protected]