Omelettes with Orange Cream
Sponge and Cream — a Komplet recipe in 2 components. Uses Patissiere Cream Full CPF RSPO-MB 25 kg.
- aerating time (sponge)
- 7 min
- baking temperature (sponge)
- 260 °C
- baking time (sponge)
- 5 min
- mixing time (cream)
- 3 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Komplet Rolada | 1000 g |
| Water | 300 g |
| Eggs | 800 g |
Cream
| Ingredient | Quantity |
|---|---|
| Patissiere Cream Full CPF RSPO-MB 25 kgKomplet Creme Patissiere Füll | 400 g |
| Orange paste | 30 g |
| Water | 1000 g |
Method
- Sponge
Combine the ingredients and aerate on high speed of the mixer. Pipe the finished batter onto baking paper as oval or round omelettes and bake in the oven.
Sponge, cocoa variant: to obtain a cocoa batter, add 60 g cocoa, 60 g sugar and 100 g water - combine these ingredients and add them to the whipped sponge batter.
- Cream
Combine the ingredients and mix on medium speed of the mixer. Spread the finished cream on the baked omelettes and roll them up in any way you like.
Decoration: decorate the omelettes with fruit.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.