Using Brands in Desserts increases consumer appeal...

Over three quarters of consumers find the idea of a branded treat appealing

_75%

of shoppers who choose
branded prefer it due to taste

Source: Project Gravity Nestlé IAT 2022

Source: Zeal Shopper Panel

_68%

of consumers who choose branded trust it over unbranded, with 48% saying they know
what to expect

Source: Project Gravity Nestlé IAT 2022

_60%

say branding is important
as an indicator of quality

Source: Blue Room Report, November 2021

ÉCLAIR MADE WITH KITKAT^®

Makes 11

For the choux paste
• 44ml water
• 44ml skimmed milk
• 34g unsalted butter
• 2g sugar
• 55g plain flour
• 76g egg, whole
For the chantilly cream
• 300g whipping cream
• 15g caster sugar
• 2g vanilla extract
For the topping
• 150g milk chocolate
• 88g KITKAT® Mix in

Method:

1. For the Choux, place water, milk, butter and sugar in
a saucepan, let the butter melt and bring to the boil.
2. Sieve the flour into the pan and beat with a wooden spoon
until combined – it should come away from the sides of the pan as one piece of dough.
3. Transfer the dough to a stand-up mixer bowl and let cool for 5-10 minutes.
4. Gradually incorporate beaten eggs until dropping consistency (paddle).
5. Pipe 10cm long logs with a 15mm plain tube nozzle onto a tray with silpat mat, egg wash lightly.
6. Bake at 190°C for 15 minutes. Reduce the oven temperature to 175°C and bake for another 10 minutes. Test one, bake for additional time if necessary.
7. For the Chantilly cream, pour whipping cream into a round-sided bowl.
8. Using a balloon whisk, 3/4 whisk the cream. Rain in the sugar whilst whipping and finish by adding the vanilla extract, whisking to the desired consistency.
9. To assemble, fill the base with the Chantilly cream.
10. Melt the milk chocolate, and dip the éclair halfway in it.
11. Sprinkle with KITKAT® Mix on top of chocolate and let set.

^{BLONDIES MADE}^{WITH MILKYBAR®}

Makes 32

• 225g caster sugar
• 4 large free-range eggs
• 225g light buttery spread, melted
• 225g light buttery spread, melted
• 150g plain flour, sifted
• 125g MILKYBAR® Mix in
• 80g CARNATION® caramel

Method:

1. Preheat the oven to 180°C, then grease and line a
20cm x 10cm baking tray.
2. Beat together the sugar and eggs until pale and fluffy.
3. Beat in the melted light buttery spread a little at a time,
making sure incorporated before adding the next.
4. Add the CARNATION® caramel and mix well.
5. Fold in the flour.
6. Once incorporated, fold in the MILKYBAR. Mix in carefully.
7. Pour the mixture into the prepared baking tray and
level out.
8. Place the tray into the oven and bake for 30-35 minutes, or until a skewer inserted into the center of the blondie comes out clean.
Set aside to cool.

Did you know...

We also supply branded products for sweet bakery?
Contact us for more info!

^{S’MORES SLICE}

Makes 24

• 250g Digestive biscuits, crushed
• 55g butter, melted
• 300g chocolate (at least 50% cocoa solids)
• 397g CARNATION® condensed milk
• 100g marshmallows

Method:

1. Mix the crushed biscuits with the melted butter, then press firmly into a tin lined with baking parchment and refrigerate for 20 minutes.
2. Melt the chocolate and CARNATION® condensed milk together, stirring until combined and thick. Pour over the chilled base and return to the fridge for another 20 minutes. Preheat the grill to 200°C (if using).
3. Once the chocolate layer has set, place the marshmallows over in one layer. Then scorch the top of the marshmallows with your cook’s blowtorch, or under the grill for a few seconds, until golden brown. Let the marshmallows set in the fridge for 10 minutes before removing from the tin and cutting into squares using a knife dipped in hot water to make it easier to cut through the chocolate.

Top tips for
a delicious branded
Sundae:

_{• Take 3 scoops ice cream.

• Layer 15g of your favourite sauce.

• Top with 12.5g whipped cream and 20g of your chosen mix-in.}
_{• Serve in a tall thin glass with wafers and 2 spoons!

• Why not add another layer of sauce for extra indulgence?

• Or add nuts for crunch or fruit for contrast.}

SUNDAE MADE
WITH AERO^®

SUNDAE MADE
WITH MILKYBAR^®

SUNDAE MADE
WITH ROLO^®

SUNDAE MADE
WITH KITKAT^®