Éclair Cake
Ingredients
Part Preparo
Part Montagem
Part Recheio
Process
01. Remove the skin and seeds from the tomatoes.
02. Cut the tomatoes into cubes. Set aside.
03. Chop the onions.
03. Add the olive oil to a pan and sauté the chopped onion, garlic, and tomatoes.
04. Add the cooked and shredded chicken and mix.
05. Add salt, ground white pepper, and chopped parsley to taste and mix.
06. Remove from heat and add the cream cheese and mix until smooth.
07. Let cool. Set aside.
PREPARATION
01. Chop the green herbs and onions. Set aside.
02. Place the Zeelandia Bomba and oil in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a paste forms. Use a paddle attachment.
03. Gradually add the eggs and water and mix on low speed (speed 1) for approximately 1 minute or until smooth.
04. Beat on high speed (speed 3) for approximately 5 minutes or until the dough is smooth.
05. Add the reserved onion and green herbs and grated parmesan cheese and mix on low speed (speed 1) for approximately 1 minute or until smooth.
06. Using a piping bag with a fluted tip, pipe approximately 190 g of dough into each ring (18 cm diameter x 2 cm height) on greased flat baking sheets.
07. Bake at 200°C for approximately 20 minutes in a deck oven.
ASSEMBLY
01. Grate the mozzarella cheese. Set aside.
02. Place 4 cake bases on flat baking sheets.
03. Using a spoon, spread approximately 300 g of the reserved chicken filling over each base.
04. Cover the chicken filling with another reserved base.
05. Using a spoon, spread the cream cheese (approximately 62 g) over each base.
06. Sprinkle grated mozzarella cheese over the cream cheese.
07. Bake at 230°C for approximately 12 minutes in a deck oven or until golden brown.
Tips
- Alternative Baking:
* Turbo oven: 180°C for approximately 15 minutes.
- Alternative Baking:
* Turbo oven: 200°C for approximately 7 minutes or until golden brown.
Yield
4 Units of 745 g
Equipment
Oven , Mixer , Piping Bag , Paddle Attachment , Scale , Flat Baking Sheets , Knife , Rings , Plain Tip , Cutting Board
Suggested shelf life
12
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 178 | % VD (*) |
| Carboidratos (g) | 7.7 | % VD (*) |
| Açúcares totais (g) | 0.4 | % VD (*) |
| Aç adicionados (g) | 0.2 | % VD (*) |
| Proteínas (g) | 9.6 | % VD (*) |
| Gorduras totais (g) | 12 | % VD (*) |
| Gorduras saturadas (g) | 4.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 201 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Éclair Cake
Ingredients
Part Preparo
Part Montagem
Part Recheio
How to make it
FILLING
01. Remove the skin and seeds from the tomatoes.
02. Cut the tomatoes into cubes. Set aside.
03. Chop the onions.
03. Add the olive oil to a pan and sauté the chopped onion, garlic, and tomatoes.
04. Add the cooked and shredded chicken and mix.
05. Add salt, ground white pepper, and chopped parsley to taste and mix.
06. Remove from heat and add the cream cheese and mix until smooth.
07. Let cool. Set aside.
PREPARATION
01. Chop the green herbs and onions. Set aside.
02. Place the Zeelandia Bomba and oil in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a paste forms. Use a paddle attachment.
03. Gradually add the eggs and water and mix on low speed (speed 1) for approximately 1 minute or until smooth.
04. Beat on high speed (speed 3) for approximately 5 minutes or until the dough is smooth.
05. Add the reserved onion and green herbs and grated parmesan cheese and mix on low speed (speed 1) for approximately 1 minute or until smooth.
06. Using a piping bag with a fluted tip, pipe approximately 190 g of dough into each ring (18 cm diameter x 2 cm height) on greased flat baking sheets.
07. Bake at 200°C for approximately 20 minutes in a deck oven.
ASSEMBLY
01. Grate the mozzarella cheese. Set aside.
02. Place 4 cake bases on flat baking sheets.
03. Using a spoon, spread approximately 300 g of the reserved chicken filling over each base.
04. Cover the chicken filling with another reserved base.
05. Using a spoon, spread the cream cheese (approximately 62 g) over each base.
06. Sprinkle grated mozzarella cheese over the cream cheese.
07. Bake at 230°C for approximately 12 minutes in a deck oven or until golden brown.
Tips
- Alternative Baking:
* Turbo oven: 180°C for approximately 15 minutes.
- Alternative Baking:
* Turbo oven: 200°C for approximately 7 minutes or until golden brown.
Yield
4 Units of 745 g
Equipment
Oven , Mixer , Piping Bag , Paddle Attachment , Scale , Flat Baking Sheets , Knife , Rings , Plain Tip , Cutting Board
Suggested shelf life
12 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 178 | % VD (*) |
| Carboidratos (g) | 7.7 | % VD (*) |
| Açúcares totais (g) | 0.4 | % VD (*) |
| Aç adicionados (g) | 0.2 | % VD (*) |
| Proteínas (g) | 9.6 | % VD (*) |
| Gorduras totais (g) | 12 | % VD (*) |
| Gorduras saturadas (g) | 4.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 201 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.