Halloween Recipe inspiration
HALLOWEEN S’MORES COOKIES
COMPOSITION
23 Halloween S’Mores Cookies
1380 g Cookie dough
23 Big marshamallows
23 Eyes
COOKIE BASE
1000 g Dawn Cookie Mix Chocolate
150 g Unsalted butter
70-80 g Water
150 g Dawn Chocolate Chunks White
1380 g Total
WORKING METHOD
• Add the Cookie Mix Chocolate and butter to a mixing bowl fitted with a beater and mix on slow speed for 3-5 minutes (until the butter is fully blended in).
• Add the chocolate chunks and water, mix on slow speed until a dough has formed.
• Form into 60g pucks.
• Press the 60g cookie puck on top of a big Marshmallow and place on paper lined baking tray.
• Bake for 11-12 minutes in a fan oven at 160ºC or deck oven at 190ºC. Eyes
• Pipe flat rounds with Dawn Fondant Sublime at desired size on baking paper.
• Pipe chocolate dots on top and let dry overnight.
ASSEMBLY
• Decorate with sugar eyes
Trick or Treat
HALLOWEEN PUMPKIN COOKIES
COMPOSITION
20 Halloween Pumpkin Cookies
1380 g Cookie dough
200 g Royal Steensma Marzipan
Royal Steensma Souplesse Pistachio
COOKIE BASE
1000 g Dawn Exceptional® Cookie Mix Plain
150 g Unsalted butter
70-80 g Water
150 g Dawn Chocolate Chunks White
1380 g Total
WORKING METHOD
The Cookie
• Add the Cookie Mix and butter to a mixing bowl fitted with a beater and mix on a slow speed for 3-5 minutes (until the butter is fully blended in).
• Add the chocolate chunks and water, mix on slow speed until a dough has formed.
• Form into 70g pucks.
• Bake for 11-12 minutes in a fan oven at 160ºC or deck oven at 190ºC.
• Warm the Souplesse Pistachio coating and lightly dip the surface just enough so that some cracks of the cookie remain visible.
The Marzipan pumpkin
• Shape the marzipan into a pumpkin by hand, or use a pumpkin mold to press the marzipan into shape.
ASSEMBLY
• Decorate with a marzipan pumpkin
Chocolate Chunks White
8.30011.715
Steensma Souplesse Pistachio Flavour Upcoming Royal Steensma Marzipan 30%
Trick or Treat
HALLOWEEN FRANENSTEINCOOKIES
COMPOSITION
20 Halloween Frankenstein Cookies
1360 g Cookie dough
1210 g Cookie dough green Decoration: Dark Chocolate & Eyes
COOKIE RECIPE
1000 g Dawn Exceptional® Cookie Mix Plain/ Chocolate
150 g Butter or margarine
60-70 g Water
150 g Dawn Chocolate Chunks Milk or Dark 1360 g Total
COOKIE RECIPE GREEN
1000 g Dawn Cookie Mix Plain/ Chocolate
150 g Butter or margarine
60-70 g Water
30 g Dawn green colour
1210 g Total
WORKING METHOD
1. Cookie recipe
• Mix Cookie-Mix and butter/margarine with a flat beater for 3-5 minutes at medium speed. Add water blend until mixed through.
• Add Chocolate Chunks Milk/ Dark.
• Prepare rolls of 40 cm length, cool down and cut cookies of approx. 2 cm width remain visible.
2. Cookie recipe green
• Mix Cookie-Mix and butter/margarine with a flat beater for 3-5 minutes at medium speed. Add water and green colour blend until mixed through.
• Keep cool.
ASSEMBLY
• Roll out the green cookie dough to 2 mm thickness, cut it using the diameter of the cookie puck.
• Stick the green cookie on top of the plain cookie.
• Place cookie pucks on paper lined baking tray with enough space in between.
• Bake at 200°C deck oven /160°C fan oven for 11-13 minutes.
• Leave to cool down.
• Decorate with dark chocolate and eyes.
Trick or Treat
ORANGE CHOCOLATE CAKE
COMPOSITION
3 Cake rings Ø 18 cm
Dawn Crème Cake Mix Chocolate Orange frosting
Halloween sprinkles as desired
Pumpkin cubes (1x1cm)
Royal Steensma Souplesse Dark
Royal Steensma Souplesse Orange
CAKE BASES
1000 g Dawn Exceptional@ Creme Cake Base Choc.
350 g Egg
300 g Vegetable Oil
250 g Water
1900 g Total
ORANGE FROSTING
1000 g Butter
600 g Royal Steensma Souplesse Orange
150g Powdered sugar as desired
WORKING METHOD
Cake bases (3 layers)
• Mix all ingredients on slow speed for 1 minute and then for 3 minutes on medium speed.
• Deposit 3 x 300g of the prepared cake base into 18cm round pans.
• Sprinkle 100g of pumpkin cubes in the cake base.
• Bake in a deck oven at 180ºC for approximately 30 minutes.
• Allow to cool thoroughly and trim the tops to flatten if needed.
Orange frosting
• Place ambient butter, Souplesse Orange and powdered sugar into a bowl.
• Whip with a beater until smooth and airy.
ASSEMBLY
• Top the 3 cooled cakes with the prepared orange frosting.
• When finished, cover the whole cake with a thin layer of orange frosting to seal the cake.
• Place in the fridge or freezer to set.
• Heat the Souplesse Dark and the Souplesse Orange to 45°C and cover the whole cake with the Souplesse Orange, after that pipe the Souplesse Dark around the top edge, creating an occasional drip down the side, then cover the whole top surface.
• Allow to set firmly.
• Pipe a swirl or rosette of the prepared orange frosting around the outer edge of the top of the cake.
• Decorate with Halloween sprinkles.
6.00604.047
8.30003.715
8.30002.715
Dawn Exceptional® Creme Cake Base - Chocolate
Royal Steensma Souplesse Orange
Royal Steensma Souplesse Dark
Trick or Treat
HALLOWEEN GHOST BROWNIES
COMPOSITION
1 Tray 60x20 cm
5 x 5 cm 48 pieces
Brownie batter
Royal Steensma Fruitease Sour Cherry
Marshmallows
Royal Steensma Souplesse Neutral
Dawn San Felipe
BROWNIES
1000 g Brownie Mix Vegan
200 g Oil
350 g Water
150 g Royal Steensma Fruitease Sour Cherry
1700 g Total
Topping: Marshmallow
Royal Steensma Souplesse Neutral
WORKING METHOD
Serve it like this
• Mix all ingredients on low speed for 4 min and add the Fruitease Sour Cherry at the end.
• Pour the batter in a baking tray.
• Bake in a deck oven at 190ºC or fan oven at 160°C for 30-40 minutes.
ASSEMBLY
• Cut the brownies in squares 5x5.
• Warm the Souplesse Neutral to 45°C
• Dip a marshmallow into the Souplesse Neutral and place on the center of a brownie.
• Let the Souplesse Neutral float on top of the brownie and allow it to set.
• Create a face on the marshmallow with Dark Chocolate or Souplesse dark
Trick or Treat
HALLOWEEN BLONDIE BARS
COMPOSITION
1 Tray 60x20 cm 20 pieces
1440 g Blondie Batter
150 g Dawn Delicream Bueno
150 g Dawn Balance® Crunchy Peanut Butter Filling
Decoration:
• Dawn Fatglaze Drops White & Chocolate
• Colours: orange/green/purple
• Fatglaze Drops Dark for stripes
• Sprinkles & Eyes
BLONDIE BATTER
1000 g Dawn Blondie Mix
200 g Unsalted melted butter
240 g Water
1440 g Total
WORKING METHOD
• Add the Blondie Mix and the melted butter to the mixing bowl.
• Add the water and mix for 1 minute on slow speed and 3 minutes on medium speed.
ASSEMBLY
• Spread into the baking tray.
• Pipe the Delicream and the Crunchy Peanut Butter Filling on top of the batter. Swirl with a wooden stick.
• Bake at 180°C in a deck oven for 35-38 minutes (or 160°C for a fan oven).
• When cooled down, cut the traybake into bars 4x10 cm.
• Cover with fat glaze white (coloured in orange, green or purple) and decorate with dark chocolate stripes, sprinkles and eyes.
6.00505.006 Dawn Blondie Mix
5.30671.502
5.30558.508
2.77082.817
Dawn Delicream Bueno
Dawn Balance® Crunchy Peanut Butter Filling
Dawn Exceptional® Milk Chocolate Chunks
2.10065.015 Dawn Fatglaze Drops White
2.10063.015
Fatglaze Drops Dark
Trick or Treat
HALLOWEEN CHEESECAKE STICKS
COMPOSITION
4 Cake Ø 18cm rings (each 12 peace)
1440 g Blondie Batter (360g/cake)
1560 g Cream Cheese Filling (390g/cake)
Decoration:
• Royal Steensma Souplesse Dark, Neutral, Orange
BASIC RECIPE
1. Blondie Batter
1000 g Dawn Blondie Mix
200 g Unsalted melted butter
240 g Water
1440 g Total
2. Cream Cheese Filling
1000 g Cream Cheese
300 g Dawn NY Style Cheesecake Mix
260 g Water
1560 g Total
WORKING METHOD
1. Blondie Batter
• Add the Blondie Mix and the melted butter to the mixing bowl.
• Add the water and mix for 1 minute on slow speed and 3 minutes on medium speed.
2. Cream Cheese Filling
• Add the Cheesecake Mix to the cream cheese and mix on slow speed until smooth.
• Add the water and mix until fully smooth without any lumps.
ASSEMBLY
• Deposit the 360g Blondie Batter into two Ø 18cm rings and spread out.
• Bake at 180°C in a deck oven for about 20 minutes and let it cool down.
• Then top each with 390g Cream Cheese filling.
• Bake at 150°C for 35-40 minutes with less bottom heat and double tray.
• Once cooled down, remove from the ring molds.
• Smooth the cake with any buttercream or frosting.
• Cut the cake into 12 equal pieces and keep cool.
• Cover with Royal Steensma Souplesse (Dark, Neutral, Orange) and decorate with eyes, stars.
• Insert a wooden stick into the side of each piece.
Steensma Souplesse Orange
Steensma Souplesse Neutral 8.30006.715