Scarlet fennoli origin

Recipe for 30 pastries

Coconut crumble

Used products: Coconut crumble

  • 135 g
  • 150 g
    Muscovado sugar
  • 150 g
    grated coconut
  • 180 g
  • 3 g
  • 1
    lemon zest

Preparation: Coconut crumble

Make a crumble of ingredients.

Put on a silpad on a baking tray and bake 12 minutes on 180˚C.


Mexique biscuit

Used products: Mexique biscuit

Preparation: Mexique biscuit

Mix the sugar and butter together.

Whisk up the eggs.

Put the butter mixture by the eggs and mix.

Add the melted chocolate.

Add the dry ingredients.

Spread out on an tray 60 x40 cm.

Bake for 7 minutes at 190˚C.

Diplomat cream Ocoa™ 70%

Used products: Diplomat cream Ocoa™ 70%

Preparation: Diplomat cream Ocoa™ 70%

Mix the custard powder and sugar together and add the egg yolk and a bit milk and stir.

Heath the milk.

Add the custard mixture and heat up.

Add the gelatin.

Add the chocolate

Homogeneous the mass.



Whip up the cream and mix with the cold cream.

Mexique chocolate tube

Used products: Mexique chocolate tube

Preparation: Mexique chocolate tube

Temper the chocolate.

Spread out on an guitar sheet 7 x 30 cm long.

Cut 9 cm long.

Roll tight on a pipe of 2 com ø in plastic.

Let cristalize.


Fennel crème

Used products: Fennel crème

  • 560 g
  • 110 g
  • 100 g
    35% cream
  • 1/2
    Vanilla pod
  • 1
    star anise
  • 10 g
    Citron juice
  • 90 g
    orange juice
  • 560 g
    Fennel mixture
  • 60 g
  • 7,5 g
  • 0,9 g
  • 1 g
    Citron zest
  • 2 g
    orange zest

Preparation: Fennel crème

Cook the fennel.

Weight the mixture in an thermomix.

Add the other ingredients.

Cook in the thermomix for 2 minutes on 100˚C.


Whisk it to a homogeneous mixture.


Raspberry compote

Used products: Raspberry compote

  • 540 g
  • 40 g
  • 96 g
    invert sugar
  • 60 g
  • 60 g
    Cab. Sauvignon vinegar
  • 16 g
  • 1/2 g
    orange zest

Preparation: Raspberry compote

Blender the fresh raspberry and remove the seeds. Add in an sauspan.


Add the glucose,invert sugar and Cab. Sauvignon vinegar in a sauce pan.

Mix the sugar and pectin.

Add to the puree on 40 ˚C

Heat to 65˚C


Blender before use.

Lemon jelly

Used products: Lemon jelly

  • 200 g
    lemon puree
  • 300 g
    Mandarine puree
  • 1/2
    Vanilla pod
  • 40 g
    Ultratex 3

Preparation: Lemon jelly

Add the puree in the thermomix and mix the ultratex in 2 times to the puree

Make a homogenous mass.

Sponge cake

Used products: Sponge cake

Preparation: Sponge cake

Mix all ingredients together in an thermomix.


Put the mass in an siphon

Add 2 cartridges

Full plactic cups half.

Place in an microwave for 45 seconds


Cut the biscuit 1 x 9 cm long.

Fill the tubes half way with the Diplomat cream, fennel crème, raspberry compote, and the lemon jelly.

Put in the crispy and fill the tube with the fillings.

Sprinkle the crumble on both tops and put it on the biscuits.

Decorate het tube with scarlet powder and alcohol.

Decorate with the raspberry compote and the lemon jelly.

Decorate with the sponge, fennel tops and fennel and Cocoa Nibs 100%.