Omelettes with Delice Patissiere Cream
Sponge, Fruit filling and Cream — a Zeelandia recipe in 3 components, makes 16 omelettes (discs about 10 cm in diameter). Uses Delice Patissière Custard Cream – 10 kg and Cream Alternative Rosette 12 × 1 L.
- mixing time (sponge)
- 8 min
- mixing speed (sponge)
- high
- baking temperature (sponge)
- 240 °C
- baking time (sponge)
- 3 min
- mixing time (cream)
- 4 min
- mixing speed (cream)
- high
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Biscuit | 250 g |
| Eggs | 250 g |
Fruit filling
| Ingredient | Quantity |
|---|---|
| Fruitful Cherry | 240 g |
Cream
| Ingredient | Quantity |
|---|---|
| Delice Patissière Custard Cream – 10 kg | 200 g |
| Cream Alternative Rosette 12 × 1 L | 150 ml |
| Water | 500 g |
Method
- Sponge
Mix all ingredients on high speed for about 8 minutes (using a whisk). Deposit the batter onto a silicone mat as sixteen discs about 10 cm in diameter. Bake at 240°C for about 3 minutes (with steam in the oven chamber). Allow to cool.
- Fruit filling
Deposit the filling onto the omelettes (about 15 g per piece).
- Cream
Whip the Delice Patissiere with the water on high speed for about 4 minutes (using a whisk). Combine thoroughly with the whipped Rosette. Pipe the cream onto the sponge (using a piping bag with a decorative nozzle, about 50 g per piece) and gently fold over.
Decoration: decorate to taste.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.