Cashew Sansrival

Yield 1 pc

Method: Meringue

Ingredients:

175 g egg whites

Pinch of cream of tartar

170g sugar

10g all purpose flour

55g sugar

60g cashew nuts, chopped

1 recipe cream icing

40g cashew nuts, toasted (garnish)

Procedures:

1. Do pastry cream. Put in a chiller.
2. Mix egg white in the planetary mixer with whisk attachment until shampoo stage. Then gradually add sugar, whisk until stiff.
3. Dry: Mix sugar, all purpose cream and chopped cashew nuts.
4. Add in dry ingredients gradually to the meringue; fold it in to mix.
5. Put the dough in the silpat; on a half sheet tray.  Spread all over the tray; then flatten with off set spatula.
6. Tap the tray to release the air pocket; then flatten.
7. Bake at 350F (180C) for 30-45 minutes. (43 minutes)
8. If there is airpocket arising during baking, push it down while baking.
9. Check doneness; Feel under the crust. Cool down. Let it stay in the tray.
10. Do German Butter Cream. Pastry cream must be cold and butter at room temp. Mix  pastry cream in the planetary mixer with paddle attachment. Add in butter. Start at low speed then increase speed.  Mix until no lumps. Then scrape with rubber spatula. Mix one more time. Add in powdered sugar. Mix in low speed; then add vanilla.
11. Divide the butter cream into 4.
12. Using offset spatula. Remove the dough from the tray.
13. Put parchment  paper and half sheet tray directly on top of dough; then invert; peel off the siplat.
14. Using serated knife, Divide the dough into 3.  Do not push down while cutting, cut in sliding motion.
15. Then arrange per demo, and pipe a rose on top of the cake.

 

COMPONENTS:

A. German Buttercream Icing

Ingredients:

338g milk

38g butter

30g cornstarch

95g sugar

60g egg yolks

60g powdered sugar

5ml vanilla

285g butter, softened

 

Instruction:

1. Make a pastry cream with the first 5 ingredients. See the recipe below. Let it cool on a tray,
2. Pastry cream must be cold and butter at room temp.
3. Mix pastry cream in the planetary mixer with paddle attachment. 
4. Add in butter. Start at low speed then increase speed. Mix until no lumps. Then scrape with rubber spatula. Mix one more time. Add in powdered sugar. Mix in low speed; then add vanilla.

 

Pastry cream:

Instruction:

1. In a pot: Mix milk, half of the sugar and butter with whisk. Scald it in low to medium heat.
2. In a bowl: Mix egg yolk, last half of the sugar and cornstarch with whisk.
3. Pour the scalded ingredients in the bowl while mixing with whisk.
4. Pour all the ingredients on the pot while slowly mixing with whisk in a low fire heat, until it thickens. Whisk faster if lump is forming. It should be cooked well.
5. Put in a sizzle plate covered with plastic wrap. It should be flat. 
6. Chill. Put in a piping bag to use.