Recipe34-Custard Filling Sandwich With Souffle

Custard Filling Sandwich With Souffle

Sponge

g
Egg yolk240
Cake Flour160
CREAM FILLING CUSTARD250
Egg White240
Sugar120

Process

  1. Add Egg yolks to CREAM FILLING CUSTARD and mix well.
  2. Add flour in, mix well until no lump.
  3. To make Meringue, whip egg white with sugar by add little by little while whipping.
  4. Fold in Meringue, mix well.
  5. Pipe Sponge dough in circled Stencil
  6. Steam bake at a double tray – add water in bottom tray, and put dough’s tray on top
  7. Bake for 9-10 minutes (Temperature Top 200℃, Bottom 150℃) till fluffy, with slight browning on top.
  8. Let the Sponge cool.

Filling

g
CREAM FILLING CUSTARD500
ACE 200500
Strawberry Slices

Process

  1. Whip ACE 200 to create whipping cream.
  2. Pipe CREAM FILLING CUSTARD in a bowl, and fold in whipping cream (ACE 200).
  3. Slice Strawberries.

Assemble

  1. Pipe filling on souffle, add strawberry slices and place 1 more souffle layer to create sandwich.
  2. Decorate with sprinkled powder sugar on 1 or both sides.

Products Used for This Recipe

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
ACE 200

Cost-effective dairy compound whipping cream suitable for simple confectionaries and bakery applications.

  • Packing: 1000g*12
  • Storage: 3℃ – 7℃
  • Shelf Life: 270days

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