Ingrediënten
| Hoeveelheid (g) | ||
|---|---|---|
| 1. Soezenbeslag | ||
| Water (50°C) | 1000 | |
| Melk (50°C) | 500 | |
| Tegral Clara Super | 1000 | |
| Olie | 150 | |
| Zout | 5 | |
| 2. Krokant deeg | ||
| Tegral Patacrout | 1000 | |
| Mimetic Incorporation | 400 | |
| Eieren | 100 | |
| Suiker | 400 | |
| 3. Amandel-karamelroom | ||
| Chantypak | 200 | |
| Verse room (35% v.g.) | 800 | |
| Belcolade Selection Blanc Cacao-Trace | 150 | |
| Belcolade Lait Caramel | 200 | |
| Patisfrance Amandes Blanchies Effilées Moyennes | 50 | |
| 4. Aardbei-frambozencoulis | ||
| PatisFrance Starfruit Fraise (aardbei) | 250 | |
| PatisFrance Starfruit Framboise (framboos) | 250 | |
| Bavarois Neutre (neutraal) | 105 | |
| 5. Marsepein | ||
| Marsepein | Q.S. | |
| 6. Fondant | ||
| Fondantsuiker | Q.S. | |
| Water | 5% | |
| 7. Gesableerde amandelstaafjes | ||
| Suiker | 250 | |
| Water | 100 | |
| Licht geroosterde amandelstaafjes | 750 | |
