Step 1: The base for the Graze Away Mini Sweet Cookie & Crust with Forest Fruit Bavarois

We'll start off by making the Sweet Cookie & Crust base. Mix 500g of the FunCakes mix for Sweet Cookie & Crust with 155g butter and 1 egg (50g). Knead this into a firm dough and let it sit in the fridge for an hour. Preheat the oven to 180°C (convection oven 160°C). Cover the sweet cookie & crust ring with the dough by rolling it out to a thickness of about 8mm thick. 

Then, mix 250g almond paste with 1 egg (50g) and put it into a decorating bag. Spray the paste on the sweet cookie & crust base using a zigzag movement.

Step 2: Make the creme patissiere for the Graze Away Mini Sweet Cookie & Crust with Forest Fruit Bavarois

Mix the FunCakes Mix for Creme Patissiere with water, then beat the cream with a whisk for 5 minutes on medium speed until smooth. After that, let the cream stiffen for 15 minutes.

As soon as the batter has been in the fridge for 1 hour, knead the dough well and roll it out on a floured work space with a thickness of about 1cm. Use the round cookie cutters to cut circles into the dough (tip: spray some bake spray onto the cutters). Put some of the earlier made creme patissiere into a decorating bag and put a dollop in the middle of the round slices of dough.

Step 3: Baking the Sweet Cookie & Crust base for the Graze Away Mini Sweet Cookie & Crust with Forest Fruit Bavarois

Bake the mini sweet cookie & crust for about 20-25 minutes and keep the ring around the dough while baking. After baking, let the mini sweet cookie & crust cool off and take off the ring afterwards. Wash the rings and place them over the mini sweet cookie & crust base, stick a bit of acetate foil on the inside of the rings using water.

Make 50g FunCakes Bavarois Forest Fruit with 60ml of water. Beat some whipped cream and use a spatula to mix the Bavarois Forest Fruit and water with the whipped cream. Fill the rings with bavarois and place it in the fridge to let it stiffen for 2 hours. Decorate the pastries with some fruit and mint leaves for a finishing touch.

This recipe is made possible by FunCakes.