Ingredient List
Italian egg white cream
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Fine sugar150 g
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Water100 g
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Egg white60 g
Puff Filling
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Vanilla pod sauce5 g (1%)
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Corn flour20 g ( 5% )
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Yolk80 g ( 20%)
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Blue Jacket Cake Powder25 g (8%)
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whipping cream100 g (25%)
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Milk400 g (100%)
Puff skin
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Egg350 g (220%)
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Salt3 g (1.8 %)
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Fine sugar16 g (1%)
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Milk120 g (75%)
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Water120 g (75%)
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Cream120 g (75%)
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Blue Jacket Cake Powder160 g (100%)
Preparation
- 1.Puff skin: Mix Water, Milk, Cream, Fine sugar and Salt and boil for 1 Minute(s), add Blue Jacket Cake Powder and mix with warm egg until smooth with inverted triangle shape
- Broil/Upper 200 Degrees, Grill/Lower 200 Degrees, Roast for 25 Minute(s).
- Puff Filling: add milk, whipping cream and vanilla pod sauce and boil to warm, add premixed yolk (yolk+corn flour+Blue Jacket Cake Powder) and mix, filter and cook again until thick and sit to cool.
- 4.Combine: wrap Puff Filling into Puff skin, squeeze Italian egg white cream and add Chocolate decoration.
Tips
- Adornment :Italian egg white cream
- Stuffing：Puff Filling(Vanilla custard)
