Custard Filling Sandwich With Souffle
Sponge
| g | |
| Egg yolk | 240 |
| Cake Flour | 160 |
| CREAM FILLING CUSTARD | 250 |
| Egg White | 240 |
| Sugar | 120 |
Process
- Add Egg yolks to CREAM FILLING CUSTARD and mix well.
- Add flour and mix well until no lump.
- To make Meringue, whip egg white with sugar by adding little by little while whipping.
- Fold in Meringue, mix well.
- Pipe Sponge dough in circled Stencil
- Steam bake at a double tray – add water in bottom tray and put dough’s tray on top
- Bake for 9-10 minutes (Temperature Top 200℃, Bottom 150℃) till fluffy, with slight browning on top.
- Let the Sponge cool.
Filling
| g | |
| CREAM FILLING CUSTARD | 500 |
| ACE 200 | 500 |
| Strawberry Slices |
Process
- Whip ACE 200 to create whipping cream.
- Pipe CREAM FILLING CUSTARD in a bowl, and fold in whipping cream (ACE 200) to make Diplomat Cream.
- Slice Strawberries.
Assemble
- Pipe Diplomat Cream on souffle, add strawberry slices and place 1 more souffle layer to create sandwich.
- Decorate with sprinkled powdered sugar on 1 or both sides.
Products Used for This Recipe
![](https://www.vivo.sg/wp-content/uploads/2019/07/ACE-MILK.jpg")
CREAM FILLING CUSTARD
Good bake-stable custard with smooth texture and natural custard taste.
- Packing: 1kg*6
- Storage: Below -18℃
- Shelf Life: 180days
ACE 200
Cost-effective dairy compound whipping cream suitable for simple confectionaries and bakery applications.
- Packing: 1000g*12
- Storage: 3℃ – 7℃
- Shelf Life: 270days
