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Lemon Bavarian (Using Bakels Lemon Flavouring Filling)

Ingredients

Group 1
Ingredient
KG
Water
1.200
Sugar
0.300
Total Weight: 1.500
Group 2
Ingredient
KG
Water
0.400
Bavarian Supreme
0.200
Total Weight: 0.600
Group 3
Ingredient
KG
Bakels Lemon Flavoured Filling
1.500
Total Weight: 1.500

Method

1. Mix Group 1 in a saucepan and bring to the boil.
2. Dissolve Group 2 together and add to Group 1 whilst stirring.
3. Add Group 3 when boiling and continue to boil for 2 minutes.
4. Use as a lemon custard filling for small tarts, lemon meringue pies and as a lemon spread for Swiss
rolls etc.
5. Other suggested uses as filling for sponge rounds, sponge rolls, lemon tarts, lemon meringue pie (as
above) and lemon buns.

Ingredients

Group 1
Ingredient
KG
Water
1.200
Sugar
0.300
Total Weight: 1.500
Group 2
Ingredient
KG
Water
0.400
Bavarian Supreme
0.200
Total Weight: 0.600
Group 3
Ingredient
KG
Bakels Lemon Flavoured Filling
1.500
Total Weight: 1.500

Method

1. Mix Group 1 in a saucepan and bring to the boil.
2. Dissolve Group 2 together and add to Group 1 whilst stirring.
3. Add Group 3 when boiling and continue to boil for 2 minutes.
4. Use as a lemon custard filling for small tarts, lemon meringue pies and as a lemon spread for Swiss
rolls etc.
5. Other suggested uses as filling for sponge rounds, sponge rolls, lemon tarts, lemon meringue pie (as
above) and lemon buns.

Ingredients

Group 1
Ingredient
KG
Water
1.200
Sugar
0.300
Total Weight: 1.500
Group 2
Ingredient
KG
Water
0.400
Bavarian Supreme
0.200
Total Weight: 0.600
Group 3
Ingredient
KG
Bakels Lemon Flavoured Filling
1.500
Total Weight: 1.500

Method

1. Mix Group 1 in a saucepan and bring to the boil.
2. Dissolve Group 2 together and add to Group 1 whilst stirring.
3. Add Group 3 when boiling and continue to boil for 2 minutes.
4. Use as a lemon custard filling for small tarts, lemon meringue pies and as a lemon spread for Swiss
rolls etc.
5. Other suggested uses as filling for sponge rounds, sponge rolls, lemon tarts, lemon meringue pie (as
above) and lemon buns.

Ingredients

Group 1
Ingredient
KG
Water
1.200
Sugar
0.300
Total Weight: 1.500
Group 2
Ingredient
KG
Water
0.400
Bavarian Supreme
0.200
Total Weight: 0.600
Group 3
Ingredient
KG
Bakels Lemon Flavoured Filling
1.500
Total Weight: 1.500

Method

1. Mix Group 1 in a saucepan and bring to the boil.
2. Dissolve Group 2 together and add to Group 1 whilst stirring.
3. Add Group 3 when boiling and continue to boil for 2 minutes.
4. Use as a lemon custard filling for small tarts, lemon meringue pies and as a lemon spread for Swiss
rolls etc.
5. Other suggested uses as filling for sponge rounds, sponge rolls, lemon tarts, lemon meringue pie (as
above) and lemon buns.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Custard

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