Renaissance square

Cream the butter and sugar well together. Gradually incorporate the eggs. Finely grind the dried almond sponge and mix with the remaining ingredients. Process into a compact dough.

Roll out the crumb dough to a thickness of 2.5 mm, dock it, and place it into a frame (24×44 cm) lined with silicone paper.

In the mixing machine fitted with a paddle attachment, smooth the blood orange patisserie mixture. Dissolve the baker’s ammonia completely in the milk. Then add all remaining ingredients: sugar, dextrose, eggs, salt, vanilla sugar, milk (with baker’s ammonia), flour, cocoa powder, liquid butter, couverture, orange peel and walnuts. Mix only briefly; do not whip until foamy.

Rework products
For rework patisserie, creams and sponge mixtures are particularly suitable. Hard or crunchy components as well as fruits are less suitable. The rework mixture should always consist of the same components, as the ingredients must be declared.

Freeze patisserie products the day before or store them in the refrigerator. Before processing, smooth them and then combine with the remaining ingredients.

Fill the finished mixture into the prepared frame and bake in a preheated oven at 180°C for approximately 45 minutes.

Immediately turn the baking frame upside down after baking and allow the squares to cool completely.

Structure and shelf life: After baking, the slices remain moist for a long time and can be sold over several days.

After cooling, cut into cubes measuring 5.5×6 cm.

Apricot-glaze only the sides. Then coat the lower edges in finely ground walnuts.

Color the glazing mixture with yellow coloring.

Roll out the decorating paste to 1.2 mm thickness and cut out daisies (Ø 2.7 cm). Apply a small dot of the yellow confectionery paste in the center.

Heat the fondant to approximately 65°C and, using a piping bag, pipe it onto the surface of the slices. Finally, place a prepared daisy in the center.

Alternatively, the entire surface may be glazed – however, this increases fondant consumption.