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PASTRY

MIXES Basic Recipes


Satisfy your guests’ sweet tooth with any of our eleven high-quality pastry mixes; their preparation is as simple as pie! Using minimal equipment and common ingredients like milk or cream, you will create silken custards, light and airy cream puffs, delicate macarons and even fluffy marshmallows! With streamlined recipes to help you save time in the kitchen and space in your pantry and refrigerator, Roland™ Pastry Mixes are the perfect addition to any kitchen. Our recipe book features a basic recipe for each mix and helpful tips to create even more beautiful desserts. For more recipe ideas and mouthwatering inspiration, ask for our Sweet Inspiration booklet or head to our website www.rolandfood.com/pastry for tutorial videos.


ROLAND™ MACARON MIX (ITEM# 77266) This mix makes it easy to create perfectly round, crisp and chewy macarons. They can be garnished with the filling of your choice; the possibilities are endless. See reverse side for recipe.


ROLAND™ MACARON MIX Yield: Approximately 250 individual macaron cookies or 125 sandwiches.

INGREDIENTS:

17.6 oz. Roland™ Macaron Mix 3.9 oz. water (120°F) Water-soluble powdered food coloring

DIRECTIONS:

1. Combine Roland™ Macaron Mix and a small pinch of food coloring in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the food coloring is evenly dispersed. 2. Add the warm water; beat on medium-high speed for 4 minutes. 3. Transfer macaron batter to a piping bag fitted with the tip of your choice. 4. Using the piping bag, pipe quarter size rounds onto a silicon mat-lined baking sheet. Once piped out, the macarons may contain some air bubbles. Tap the tray against the counter top or firmly hit the bottom of the pan a few times. Allow the macarons to rest at room temperature for 2 hours. 5. Bake at 275°F for 18 minutes in a vented oven; if possible, set the fan speed on low to medium speed. 6. Let the macarons cool on their sheet and fill as desired. Once filled, macarons can be refrigerated and kept for up to four days.

TIPS AND TRICKS:

Food coloring should be water-soluble. We do not recommend using water, alcohol or glycerin-based colorants. Powdered food coloring is extremely potent, proceed with caution. If your oven does not have a vent to open, continue with standard baking instructions. Halfway through baking, gently crack open the oven door to allow steam to escape. Leave it open for 20 seconds before delicately closing it. Continue to bake for the rest of the allotted baking time.


ROLAND™ ÉCLAIR/ PÂTE À CHOUX MIX (ITEM# 77260) This mix is the foundation for light and airy éclairs, choux and profiteroles. Bake them to golden perfection and fill them with pastry cream, ganache or even ice cream! See reverse side for recipe.


ROLAND™ ÉCLAIR/ PÂTE À CHOUX MIX Yield: 50 5-inch éclairs

INGREDIENTS:

28.2 oz. Roland™ Éclair / Pâte à Choux Mix 35.3 oz. hot water (130°F)

DIRECTIONS:

1. Combine Roland™ Éclair / Pâte à Choux Mix and hot water in the bowl of a stand mixer fitted with the paddle attachment. 2. Mix on medium speed until mixture is smooth and homogenous – approximately 10 minutes. 3. Allow mixture to rest for 10 minutes. 4. Place mixture in piping bag fitted with the tip of your choice. 5. Using piping bag, pipe the dough into desired shape on a silicone mat-lined baking sheet. 6. Using spray bottle, lightly spray the surface with water before baking. 7. If using a ventilated convection oven, bake at 320°-330°F for 20 minutes; if using a static oven, bake at 365°-390°F for 22-25 minutes. The éclairs and choux will be golden brown. 8. Cool on baking wire rack and fill as desired.

TIPS AND TRICKS:

Éclairs and choux are traditionally filled with pastry cream. We recommend using Roland™ Hot or Cold Process Pastry Cream Mixes. These dainty pastries are also delicious when piped full of whipped cream or even ice cream.


ROLAND™ MOLTEN CHOCOLATE CAKE MIX (ITEM# 77258) Molten chocolate cake is often the most popular dessert on any menu. Thanks to this mix, any kitchen can bake consistently perfect chocolate cakes with a moist crumb giving way to a delightfully-gooey chocolate center. See reverse side for recipe.


ROLAND™ MOLTEN CHOCOLATE CAKE MIX Yield: Four 4 oz. molten cakes

INGREDIENTS:

3.5 oz. Roland™ Molten Chocolate Cake Mix 1.8 oz. softened butter 1 egg Softened butter and cocoa to prepare the molds

DIRECTIONS:

1. Combine Roland™ Molten Chocolate Cake Mix with softened butter in the bowl of a stand mixer fitted with the paddle attachment. 2. Mix on medium speed until the butter has been fully incorporated. Add the egg and continue mixing until smooth and uniform. 3. Prepare four 4 oz. molds; grease the inside of each mold with butter, dust with cocoa powder to evenly coat all sides and bottom, then remove excess cocoa powder by tapping and shaking the molds. 4. Using a piping bag, evenly divide the batter among the prepared molds. Bake at 330–350°F for 6-8 minutes. Cakes will be done on the outside but center will remain molten.

TIPS AND TRICKS:

Frozen Preparation: Follow initial preparation. Once batter has been piped into molds, place in freezer. To bake, remove from freezer and immediately bake at 330–350F° for 16-18 minutes.


ROLAND™ TIRAMISU CREAM MIX (ITEM# 77262) Slightly sweet, silky and impossibly light, this tiramisu cream is the perfect foundation for the Italian crowdpleaser. Layer it with ladyfingers or cake steeped in coffee or liqueur for a sophisticated dessert. See reverse side for recipe.


ROLAND™ TIRAMISU CREAM MIX Yield: 44 oz. of tiramisu cream

INGREDIENTS:

9.6 oz. Roland™ Tiramisu Cream Mix 26.4 oz. cold heavy cream 8.8 oz. whole milk

DIRECTIONS:

1. Combine Roland™ Tiramisu Cream Mix with cream and milk in the bowl of a stand mixer fitted with the paddle attachment. 2. Mix on medium-high speed until the mixture has a fluffy, aerated consistency. 3. Transfer the mixture to desired pans or molds and refrigerate for 2-3 hours prior to serving.

TIPS AND TRICKS:

Tiramisu is an Italian dessert invented in the 1960s in Italy; its name translates to, “Pick me up”. The fluffy cream is traditionally layered with ladyfingers dipped in strong coffee, sometimes spiked with liqueur. Assemble the tiramisu in a hotel pan or layer the ingredients in individual ramekins or verrines.


ROLAND™ CRÈME BRÛLÉE MIX (ITEM# 77252) This mix is the perfect example of simplicity done right; three ingredients are easily transformed into a smooth and silky custard. Top with sugar and torch for a delicate sheet of crackling, toasty caramel. See reverse side for recipe.


ROLAND™ CRÈME BRÛLÉE MIX Yield: One 20 oz. or ten 2 oz. verrines.

INGREDIENTS:

3.5 oz. Roland™ Crème Brûlée Mix 8.8 oz. whole milk 8.8 oz. heavy cream

DIRECTIONS:

1. In a large bowl, combine the Roland™ Crème Brûlée Mix, milk and cream. 2. Whisk together until well combined and no clumps remain. The mixture will thicken slightly and turn a rich golden color. 3. Pour into desired molds; cover with plastic wrap and refrigerate at least 1 hour or until set. 4. Once set, sprinkle the top of the crème brûlées with granulated sugar and caramelize with a blow torch; serve immediately.

TIPS AND TRICKS:

For an extra touch of color and sophistication, place a few assorted berries on top of your crème brûlée just before serving.


ROLAND™ CRÈME CARAMEL BRÛLÉE MIX MIX (ITEM# 77264) 77252) This The smooth, mix is the melt-in-your-mouth perfect example of simplicity texture of done a good right; crème threecaramel ingredients is hard are easily to forget. transformed This mixinto makes a smooth it easy and to create silky custard. perfectTop custards with that sugaryou and can torch top for offa with delicate addictive sheet of caramel crackling, or a luscious toastyfruit caramel. coulis! See reverse side for recipe.


ROLAND™ CRÈME CARAMEL MIX Yield: One 40 oz. or twenty 2 oz. verrines.

INGREDIENTS:

5.6 oz. Roland™ Crème Caramel Mix 35.3 oz. whole milk

DIRECTIONS:

1. In a large saucepan, heat milk to 104°F. 2. In a large bowl, combine the Roland™ Crème Caramel Mix and hot milk. 3. Whisk by hand until well combined and no lumps remain. The mixture will turn a rich golden color. 4. Transfer the mixture to 2 oz. verrines or desired molds and cover with plastic wrap. Refrigerate at least 2-3 hours prior to serving. 5. Top with caramel sauce before serving.

TIPS AND TRICKS:

Small bubbles may form when the hot mixture is poured into the verrines or molds. To make the Crèmes Caramel perfectly smooth, pop the bubbles by blasting them for a few seconds with a blow torch. Crème Caramel can also be presented in individual ramekins. If you wish to unmold it onto a plate, use a silicon mold.


™ CRÈME ™ ROLAND ROLAND PANNACOTTA BRÛLÉE MIX MIX (ITEM (ITEM# #77268) 77252) This Panna mix Cotta is the means perfect cooked example cream of simplicity – a deceptively done right; simple three name ingredients for a arerecipe easilythat transformed is difficultinto to get a smooth right. and This silky mix custard. yields luscious Top withand sugar silky and torch desserts for a delicate that cansheet be personalized of crackling, with thetoasty topping caramel. of your choice. See reverse side for recipe.


ROLAND™ PANNACOTTA MIX Yield: One 24 oz. or twelve 2 oz. verrines.

INGREDIENTS:

3.5 oz. Roland™ Pannacotta Mix 10.6 oz. whole milk 10.6 oz. heavy cream

DIRECTIONS:

1. In a medium saucepan, heat milk to 104°F. 2. Remove from heat, pour into a large bowl; add the Roland™ Pannacotta mix and the heavy cream, and whisk until fully dissolved. The mixture will thicken slightly. 3. Pour the mixture into 2 oz. verrines or desired molds and cover with plastic wrap. 4. Allow to set in the refrigerator for at least 1 hour prior to serving. The panna cottas will be semi-firm when ready.

TIPS AND TRICKS:

The mixture will start to thicken as soon as it is mixed; for this reason it is preferable to work in batches and to quickly transfer the mixture into molds. Panna Cotta can be presented in individual ramekins. If you wish to unmold the panna cotta onto a plate, use a silicon mold. This traditional Italian dessert is often served with a berry coulis or honey. It is also delicious with a chocolate sauce or any type of fruit coulis.


ROLAND™ HOT PROCESS PASTRY CREAM MIX (ITEM #77272) Pastry cream is perhaps the most versatile ingredient in baking. This rich and thick cream can turn pie shells, pastry puffs and cakes into sophisticated French-influenced desserts. See reverse side for recipe.


ROLAND™ HOT PROCESS PASTRY CREAM MIX Yield: 49 oz. of pastry cream

INGREDIENTS:

3.5 oz. Roland™ Hot Process Pastry Cream Mix 7 oz. sugar 35.3 oz. whole milk 3.5 oz. heavy cream

DIRECTIONS:

1. In a large bowl, whisk together Roland™ Hot Process Pastry Cream Mix and sugar. 2. Combine milk and cream in a saucepan and bring to a simmer over low heat. 3. Remove saucepan from heat and slowly whisk hot milk and cream mixture into Roland™ Hot Process Pastry Cream mixture, stirring continuously. 4. Transfer combined mixture back to saucepan and return to the stove. Bring contents to a simmer over low heat, stirring constantly. Once the mixture starts to thicken cook for one minute. 5. Transfer the pastry cream to a container and cover the pastry cream surface with plastic wrap. Refrigerate until ready to use.

6. Before use, whisk the pastry cream by hand until the mixture is smooth. TIPS AND TRICKS:

Roland™ Hot Process Pastry Cream Mix is a simple way to make a delicious dessert. Pipe it in pastry shells and cover with fresh fruit; try it inside éclairs and choux for a sophisticated pâtisserie; spread it inside of layer cakes for a decadent dessert.


ROLAND™ COLD PROCESS PASTRY CREAM MIX (ITEM #77254) No burner available in your kitchen? No problem. Whip up Roland™ Cold Process Pastry Cream and place it in the refrigerator until ready to use. It’s an incredibly versatile filling, adding a rich creaminess to any dessert. See reverse side for recipe.


ROLAND™ COLD PROCESS PASTRY CREAM MIX Yield: 23 oz. of pastry cream

INGREDIENTS:

6.2 oz. Roland™ Cold Process Pastry Cream Mix 17.5 oz. whole milk

DIRECTIONS:

1. In a large bowl, combine Roland™ Cold Process Pastry Cream Mix and milk. 2. Whisk ingredients by hand until all of the mix is dissolved and no clumps remain. Be careful not to incorporate too much air in the mixture. 3. Cover the surface of the pastry cream with plastic wrap and allow to set in the refrigerator for at least 1 hour. 4. Before use, whisk the pastry cream by hand until the mixture is smooth.

TIPS AND TRICKS:

Roland™ Cold Process Pastry Cream Mix is the fastest way to a myriad of delicious desserts. Pipe it in pastry shells and cover with fresh fruit; try it inside of éclairs and choux for a sophisticated pâtisserie; spread it inside of layer cakes for a decadent dessert.


ROLAND™ PASTRY GELATIN BASE (ITEM #77256) This mix is an incredibly versatile base. Use it to create light and airy mousses, or harness its gelatin-power to create luscious pâte de fruits or smooth cheesecake batter! See reverse side for recipe.


ROLAND™ PASTRY GELATIN BASE Yield: 38 oz. of mousse

INGREDIENTS:

2.6 oz. Roland™ Pastry Gelatin Base 3.5 oz. whole milk 17.6 oz. heavy cream

DIRECTIONS:

1. Mix Roland™ Pastry Gelatin Base with whole milk and cream in the bowl of a stand mixer fitted with the whisk attachment. 2. Whisk at high speed to achieve desired peaks. 3. Use immediately or cover with plastic wrap and refrigerate until ready to use.

TIPS AND TRICKS:

This light and airy mousse is incredibly versatile; it is slightly firmer than mousses created with Roland™ Neutral Mousse Base. Try it in fruit-topped verrines or as an icing on lemon tarts. It also makes the perfect filling for a delicate genoise cake.


ROLAND™ NEUTRAL MOUSSE BASE (ITEM #77270) Satisfy your guest’s desire for light yet satisfying desserts with Roland™ Neutral Mousse Base. This delicate and feathery mousse has a light vanilla flavor which works beautifully with fresh fruit and granola. See reverse side for recipe.


ROLAND™ NEUTRAL MOUSSE BASE Yield: 38 oz. of mousse

INGREDIENTS:

5.3 oz. Roland™ Neutral Mousse Base 7.1 oz. water 26.4 oz. heavy cream

DIRECTIONS:

1. Mix Roland™ Neutral Mousse Base with water and cream in the bowl of a stand mixer fitted with the whisk attachment 2. Whisk at high speed to achieve desired peaks. 3. Use immediately or cover with plastic wrap and refrigerate until ready to use.

TIPS AND TRICKS:

Roland™ Neutral Mousse Base is incredibly versatile. Fluffy and light, it’s more delicate than mousses made with Roland™ Pastry Gelatin Base. It can be used in place of whipped cream and is delicious layered with luscious berries or stone fruit compotes.


ITEM #

DESCRIPTION

CASE

WEIGHT

PACKAGING

77266

Roland™ Macaron Mix

8

1.5 KG

BAG

77260

Roland™ Éclair / Pâte a Choux Mix

8

1.5 KG

BAG

77258

Roland™ Molten Chocolate Cake Mix

8

1.5 KG

BAG

77262

Roland™ Tiramisu Cream Mix

8

1.5 KG

BAG

77252

Roland™ Crème Brûlée Mix

8

1.5 KG

BAG

77264

Roland™ Crème Caramel Mix

8

1.5 KG

BAG

77268

Roland™ Pannacotta Mix

8

1.5 KG

BAG

77272

Roland™ Hot Process Pastry Cream Mix

8

1.5 KG

BAG

77254

Roland™ Cold Process Pastry Cream Mix

8

1.5 KG

BAG

77256

Roland™ Pastry Gelatin Base

8

1.5 KG

BAG

77270

Roland™ Neutral Mousse Base

8

1.5 KG

BAG

For more product information: www.rolandfood.com/pastry Email: info@rolandfoods.com | phone: 800.221.4030 ©2016 Roland Foods, LLC


Roland Foods Pastry Mixes - Basic Recipes  

Roland Foods, LLC

Roland Foods Pastry Mixes - Basic Recipes  

Roland Foods, LLC