Pavlova/ Vacherin

Yield:  1pc Pavlova, 5 pcs Vacherin

 

 

Ingredients: 

 

125g/ 4 pcs egg whites

170g sugar

30g cornstarch

55g  sugar

5ml vinegar

1 recipe chantilly cream

As needed fresh fruits

As needed glaze

 

Procedure: 

1. Meringue: Mix the egg white in the mixer with whisk attachment until shampoo stage. Then add gradually the 170g sugar, until stiff peak.
2. Dry ingredients: Combine 55g sugar and cornstarch.
3. Add in vinegar to the meringue, then gradually add in dry ingredients. Mix.
4. Use a 7 inch cake ring as a mold on a silpat. Remove air pockets by swirling the meringue with off set spatula. Do Vasherin.
5. Using off set spatula release the cake from the cake ring.
6. Bake at 120 F for 45 minutes to 1 hour. Turn off the oven, then let the meringue stay for 10-15 minutes in the oven.
7. Allow to cool at room temperature  before filling.
8. Fill and decorate.
9. Apply a thin layer of glaze to prevent  the fruits from drying.
10. Refregirate for a few minutes. Serve right away.

 

COMPONENTS

A. Chantilly Cream:

Yield: 150g

Method: filling/ Icings

 

Ingredients:

150g whipping cream

15g powdered sugar

1/4 tsp vanilla

 

Procedure:

1. Whip all the ingredients until medium peaks form.
2. Refrigerate until use.

 

B. Sugar Glaze:

Ingredients:

75g powdered sugar

20-25g milk

Instruction: 

1. Combine all the ingredients.