RECIPES
CATEGORIES
DISCOVER FOLDERS
QIMIQ WEBSITE
QIMIQ WEBSHOP
US
EN
DE
CH
IT
FR
CH-FR
Login
Sign up
FILTER FOR SEGMENTS
ALL SEGMENTS
RETAIL
FOODSERVICE
FILTER FOR PRODUCTS
Salads
Strudels
Soups
Sauces
Dips and Spreads
Cookies and Sweets
Gateaux and Cakes
Snacks
Slices
Tarts and Quiches
Main Dishes without Meat
Smoothies
Appetizer
Muffins and Cupcakes
Side Dishes
Roulades and Swiss Rolls
Main Dishes
Bread and Pastries
Barbecue
Breakfast and Brunch
Desserts
Berverages and Drinks
Ice Cream and parfait
FILTER NACH PRODUKTEN
QimiQ Whip Chocolate
QimiQ Marinade
QimiQ Classic Vanilla
QimiQ Whip
QimiQ Whip Coffee
QimiQ Sauce Base
QimiQ Sauce Hollandaise
QimiQ Whip Vanilla
QimiQ Classic
Puff Pastry Rolls filled with Nougat Mousse
Print
Add to Folder
×
Add recipe to folder
Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen. Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
1 kg QimiQ Whip can replace up to 3 litres of fresh heavy cream
One bowl preparation
Creamy indulgent taste with less fat
Real dairy cream product, cannot be over whipped
Prevents moisture migration, pastry remains fresh and dry for longer
15
easy
Ingredients for 12 portions
250 g
QimiQ Whip,
cold
50 ml
Milk
150 g
Nougat nut spread, e.g. Nutella®
540 g
Puff pastry
1
Egg yolk(s),
to brush
Method
1.
Lightly whip the cold QimiQ Whip until completely smooth and ensure that the complete mixture is entirely incorporated (bottom and sides of bowl).
2.
Add the milk and nougat and continue to whip until the required volume has been achieved.
3.
Fill into a piping bag and chill for at least 4 hours, preferably over night.
4.
Pre-prepare the pastry according to the instructions on the packet.
5.
Pre-heat the oven to 410° F (conventional oven).
6.
Cut the pastry lenthwise into 1 inch wide strips. Use to cover a greased roll form and brush with egg yolk.
7.
Bake in the hot oven for approx. 10- 15 minutes or until golden brown. Remove from the form whilst hot and allow to cool.
8.
Pipe the mousse into the pastry rolls.