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Halloween-Style Customized  Bolas de Berlim

Persons

10

Preparation time

Difficulty

Cost

Halloween-Style Customized
Pierre Le Scavarec

Recipe created by :

Pierre Le Scavarec, Baker Expert Spain

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Moments of consumption :

Breakfast Snack Dinner Lunch Brunch Aperitif

Recipe made with :

41588 Plain Bola de Berlim 80g /medias/sys_master/images/hfd/ha6/8841811689502/Picto_Pret_a_Servir_EN/Picto-Pret-a-Servir-EN.svg

Picto_ingredients.svg List of ingredients

Base

  • 10 Bolas de Berlim Nature Bridor 

For the filling

  • 250 g of pastry cream (or: raspberry jam, chocolate ganache, vanilla cream, caramel, etc.)

For the icing

  • 200 g of white fondant
  • 2 to 3 drops of green food colouring (gel or liquid)
  • 1 to 2 tablespoons of water (if needed to adjust texture)

For the decoration

  • 30 g of dark chocolate decorating pen(or 2 tablespoons of red fruit coulis for a “bloody” effect)
  • 20 candy eyes (2 per bola)

Picto_preparation.svg Preparation steps

  • Allow the bolas de Berlim to defrost for 30 minutes at room temperature.

Prepare the filling

  • Fill each bola using a piping bag with pastry cream or the chosen filling.

Prepare the icing

  • Heat the fondant to 38 °C.
  • Add the green colouring and mix well until the colour is uniform.
  • Coat the top of each bola with the green icing.

Assembly

  • Draw a few zigzags or lines with chocolate piping gel or red coulis to resemble monster stitches.
  • Place two candy eyes on top before the icing sets.
  • Let dry for a few minutes before serving or displaying.
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