DAWN FOODS INTRODUCES POPULAR PISTACHIO FLAVOUR TO ITS FONDS RANGE
Made with all-natural flavours, the new Pistachio Fond stabilises, colours and flavours lightly whipped dairy or non-dairy cream to create a set mousse in minutes. Bakers simply need to mix 200g Dawn® Pistachio Fond with 200g water (at 20°C) and gradually fold in 1000g whipped fresh cream. The versatile mousse can be used in many applications from topping cupcakes and muffins, layering in gateaux and cheesecakes, filling sponges and choux pastry, topping tarts and sandwiching puff pastry.
With it’s all year round seasonality, pistachio flavour adds value and appeal to sweet bakery ranges, with the new Dawn Fond featuring real pieces of pistachio for added texture and a delicious, authentic finish. Popular flavour combinations for bakers and chefs to try include pistachio paired with zingy lime and lemon, sharp cranberry, raspberry, creamy chocolate, elderflower or fragrant rosewater.
Dawn Foods also offers many other Fonds in its range, all of which have been reformulated to meet consumer demand for more natural products. These include fruits of the forest, raspberry, lemon, strawberry, peach & passion fruit, white chocolate, cappuccino, ruby orange and a neutral base for flavour addition.
The Fonds are all now quicker to dissolve with a harmonised yield across all products, helping to reduce the time required to create complex patisserie and gourmet desserts and they are also freeze-thaw stable.
Dawn® Pistachio Fond is available in 5 x 1kg boxes and other flavour options are available in 2 x 2.5kg and 20kg.
Try our new recipe idea for Pistachio Puff Pastry Slices below:
Take 500g puff pastry, sheet out at 2-3mm and cut into two 60 x 10cm strips.
Leave to rest for 1 hour, then bake in a deck oven 220°C for 20-30 minutes and leave to cool.
Mix together 300g Dawn® SuCrem Nova Plus and 1000g water with a whisk for 1 minute on slow speed and then 3-4 minutes on fast speed to make a custard filling.
Mix together 200g Dawn® Pistachio Fond and 200g water then add 500g of the custard filling.
Fold in 500g whipped fresh cream to make a pistachio cream. Spread the pistachio cream thickly over one layer of puff pastry and then top this with the other layer.
Heat Dawn® Vanilla Glossy Icing to 40°C and mix this with some Dawn® Pistachio Fond. Dilute with water to glaze the top layer of the puff pastry slices.
Decorate with ground pistachio and portion as desired.