Parfait

Ingredients:

Mauri Non-Dairy Whip Topping300g
Strawberry (chopped)200g
Almond Granola 200g

Production Method:

  1. Rinse and pat dry the strawberry. Cut the strawberry into pieces.
  2. Whip Mauri Non-dairy Whip Topping until soft peak.
  3. Layer non-dairy cream, strawberry and almond granola in a glass cup or mason jar.
  4. 4) Can layer as much of each ingredient as you please. It’s really a personal preference.

Croffle

Ingredients:

Bread Flour1000g
Cold Water (soak with ice cube)400g
Mauripan High Sugar Compressed Yeast45g
Salt18g
Dough Fat50g
Sugar140g
Full Cream Milk Powder 40g
Whole Egg100g
Mauri Arctic Pastry10g
Gluten10g
Layering Fat (Pastry Butter)60g

Production Method:

  1. Weigh up all the ingredients.
  2. Mix all the dry ingredient and butter for 1 minute.

  3. Add in water and eggs and mix for 1 minutes at slow speed and 10 minutes high speed until 80% developed at medium speed. (Target dough temperature 18 – 20°C).
  4. Roll the dough to degas using roller.

  5. Rest the dough in blast freezer for around 15 minutes. If not to immediate laminate, can keep in freezer to avoid dough fermentation.

  6. Sheet the layering fat into thinner thickness and to form desired size.

  7. Keep the layering fat in chiller to make sure the fat consistency is same as dough and to avoid the fat melting.


  8. Go through sheeter until 6mm thickness. First book fold with incorporating pastry butter into the dough. Rest for 15 minutes in the blast freezer.

  9. Go through sheeter until 8mm thickness.

  10. First single fold. Rest for another 15 minutes in blast freezer.

  11. Go through sheeter until 8mm thickness.

  12. Second single fold. Rest for another 15 minutes in blast freezer.
  13. Go through sheeter until 4mm thickness.

  14. Ready to cut and mould into croissant shape.

  15. Proof at 30°C and RH 75% until 100% fully fermented.

  16. Place in a waffle machine at 180°C for 1 minutes 30 seconds to 2 minutes.

  17. Remove and cool on the wire rack before serving with Mauri Non-Dairy Whip Topping, any fillings or toppings you desired.
  18. Croffle are ready to be served.

Assorted Tarts

Ingredients:

Passion Fruit
Mauri Non-Dairy Whip Topping 150g
Passion Fruit Filling50g

Chocolate Orange
Mauri Non-Dairy Whip Topping 150g
Dark Chocolate (button)150g
Orange Emulco 5g
Orange Oil2 drops

Chocolate Raspberry
Mauri Non-Dairy Whip Topping 150g
Dark Chocolate (button) 150g

Chocolate
Mauri Non-Dairy Whip Topping 150g
Dark Chocolate (button) 150g

Production Method

Passion Fruit
  1. Whip non-dairy whip topping until soft peak, add in passion fruit filling and mix until homogeneous.
  2. Using nozzle pipe cream on top tarte and decoration as desired.
Chocolate Orange
  1. Prepared a pot with water, add in all ingredients into a bowl using double boil until chocolate melted.
  2. Pour chocolate ganache into tarte and set at chill.
  3. Top using non-dairy pipe as desired and using orange slice to decoration.
Chocolate Raspberry
  1. Prepared a pot with water, add in all ingredients into a bowl using double boil until chocolate melted.
  2. Pour chocolate ganache into tarte and set at chill.
  3. Top using fresh raspberry to decoration.
Chocolate
  1. Prepared a pot with water, add in all ingredients into a bowl using double boil until chocolate melted.
  2. Pour chocolate ganache into tarte and set at chill.
  3. Top using jelly to decoration.

Square Puff

Ingredients:

Group 1
Mauri Choux Pastry Mix200g
Corn Oil230g
Water240g
Water 115g
Egg 260g

Cheese Cream Filling
Mauri Non-Dairy Whip Topping 250g
Milk25g
Icing Sugar50g
Water 115g
Cream Cheese (soften) 150g

Production Method:

Group 1
  1. Using paddle, mix premix and oil for 1 minute at slow speed.
  2. Scrape down sides, add water and egg then continue mixing at medium speed for 5 minutes.
  3. Pipe to square shape mold 65mmX60mmX65mm.
  4. Bake for approximately 30-35 minutes at 210oC. Baking conditions vary depending on batter scaling weight and oven characteristics.
  5. Remove from oven and let it cool.
Cheese Cream Filling
  1. Beat cream cheese, icing sugar and milk until fluffy and set aside
  2. Using whisk to whip Non-dairy Whip Topping until soft peak, fold in cream cheese mixture.

Assemble:
  1. On the square puff bottom make a small hole, pipe cheese cream inside the puff.
  2. B2. At the top puff decoration as desired.

Red Velvet Donut

Ingredients:

Mauri Donut Mix4 pack
Mauri Red Velvet Mix1 pack

Mauri Yeast (Sachet 11g)1 pack

Eggs140g
Water 115g
Oil 235g

 

Baking Step:

  1. Combine all ingredients and mix for about 5mins using paddle.
  2. Rest dough for 10 minutes, then sheet and cut dough to desired thickness, shape and size.
  3. Proof the donuts for 45min or until double the size.
  4. Remove from proofer and allow to dry for 10 minutes (until skin of donut is dry to touch).
  5. Fry donuts at 190°C, around 1.5 minute per side.

Vegan Waffle 

Ingredients:

Mauri Waffle Mix 1000g
Water 1200g
Mauri Non-Dairy Whipped Topping60g
 

Baking Step:

  1. Assemble all ingredients in mixer with paddle attachment.
  2. Mix at slow speed for 1 min and medium speed for 1 min or until homogenize.
  3. Deposit desired batter weight into waffle maker and heat until cooked. (Batter weight and heating time varies depending on waffle machine used.

Beignets

Ingredients:

Mauri Donut Mix 1000g
Mauripan Instant Yeast 20g
Evaporated Milk400g
Eggs100g
Condensed Milk100g
Unsalted Butter160g
A1 Softener20g
 

Baking Step:

  1. Using a spiral mixer, combine donut mix with yeast and dry mix at slow speed for 1 min.
  2. Add in milk and eggs, mix at slow speed for 3 mins. Switch to high speed and mix for 1 min or until combined.
  3. Add butter and softener, mix at slow speed for 1 min. Change to high speed and mix for 4 mins or until 90% of window pane is achieved. (Temperature of final dough should be around 28°C)
  4. Rest dough for 10 mins. Sheet to 7mm and cut dough to 2 inch x 2 inch square shape.
  5. Proof the beignets at 35°C, with 75% humidity for 45 min.
  6. Remove from proofer and allow to dry for 15 minutes (until skin of donut is dry to touch).
  7. Fry beignets at 190°C, around 30 seconds each side.
  8. Remove from fryer and let cool before dusting with icing sugar.

 

Frappucinno

Ingredients:

Salted Caramel Sauce:
Water 120g
Sugar 400g
Non-Dairy Whip Topping320g
Unsalted Butter90g
Salt16g

Frappuccino
Mauri Non-Dairy Whip Topping 150g
Espresso2 Shoots
Ice Cube80g
 

Production Method

Salted Caramel Sauce
  1. Put water and sugar in a pot. Bring it to a boil and cooked until caramel colour.
  2. Turn off the heat and slowly add in the cream, butter and salt.
  3. Leave aside to cool before use.
Frappuccino
  1. Mix espresso and ice cube and pour into glass.
  2. Whip non-dairy whip topping until soft peak and scoop on top coffee until full.
  3. Drizzle salted caramel sauce on top non-dairy and decorate with popcorn. Serve cool.

Crocquant Au Choux

Ingredients:

Choux Pastry Mix180g
Corn Oil230g
Water140g
Cold Water 360g
 

Baking Step:

  1. Using paddle, mix premix and oil for 1 minute at slow speed.
  2. Scrape down sides, add water and egg then continue mixing at medium speed for 5 minutes.
  3. Pipe to round shape.
  4. Bake for approximately 20-25 minutes at 180C (top heat) and 180˚C (bottom heat). Baking conditions vary depending on batter scaling weight and oven characteristics.
  5. Remove from oven and let it cool before serving.

Bomboloni

Ingredients:

Mauri Donut Mix 1000g
Mauripan Instant Yeast 15g
Pinnacle Shortening50g
Cold Water 480g

Baking Step:

  1. Using a spiral mixer, combine donut mix with yeast and dry mix at slow speed for 1 min.
  2. Add in cold water and mix at slow speed for 3 mins. Switch to high speed and mix for 1 min or until combined.
  3. Add shortening and mix at slow speed for 1 min. Change to high speed and mix for 4 mins or until 80% of window pane is achieved. (Temperature of final dough should be around 25-28°C)
  4. Rest dough for 10 mins. Sheet and cut dough to desired thickness, shape and size.
  5. Proof the donut at 35°C, with 75% humidity for 30 min.
  6. Remove from proofer and allow to dry for 30 minutes (until skin of donut is dry to touch).
  7. Fry donuts at 190°C, around 1 mins 15s each side.
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