Silvestre Pudding with Milk Powder
Ingredients
Part Preparo
Part Pudim
Process
01. Place the milk powder and water in a container.
02. Using a whisk, mix until homogeneous.
03. Add the eggs, sugar, condensed milk, and mix until homogeneous.
04. Place 55 g of pudding in mini ballerine molds (8 cm x 3 cm) that have been greased in advance.
05. Set aside.
PREPARATION
01. Place the Zeelandia Cake Silvestre, eggs, and milk in the stand mixer and mix at low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Beat at medium speed (speed 2) for approximately 3 minutes.
03. Using a piping bag with a serrated tip, carefully apply 44 g of Cake Silvestre batter on top of the pudding in the reserved mold.
04. Bake at 170 ºC for approximately 40 minutes in a water bath in a stone oven.
05. Cool. Unmold.
Tips
* Turbo Oven: 140°C for approximately 35 minutes in a water bath.
- Decorate as desired with Fillings, sprinkle with milk powder, edible flowers, and gummy fruit candies.
Yield
20 Units of 87 g
Equipment
Oven , Stand Mixer , Piping Bag , Paddle Attachment , Ballerine Mold , Container , Baking Trays , Serrated Tip , Whisk (Fouet)
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 180 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 16 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 5.2 | % VD (*) |
| Gorduras totais (g) | 5.8 | % VD (*) |
| Gorduras saturadas (g) | 2.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 68 | % 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.
Silvestre Pudding with Milk Powder
Ingredients
Part Pudim
How to make it
PUDDING
01. Place the milk powder and water in a container.
02. Using a whisk, mix until homogeneous.
03. Add the eggs, sugar, condensed milk, and mix until homogeneous.
04. Place 55 g of pudding in mini ballerine molds (8 cm x 3 cm) that have been greased in advance.
05. Set aside.
PREPARATION
01. Place the Zeelandia Cake Silvestre, eggs, and milk in the stand mixer and mix at low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Beat at medium speed (speed 2) for approximately 3 minutes.
03. Using a piping bag with a serrated tip, carefully apply 44 g of Cake Silvestre batter on top of the pudding in the reserved mold.
04. Bake at 170 ºC for approximately 40 minutes in a water bath in a stone oven.
05. Cool. Unmold.
Tips
* Turbo Oven: 140°C for approximately 35 minutes in a water bath.
- Decorate as desired with Fillings, sprinkle with milk powder, edible flowers, and gummy fruit candies.
Yield
20 Units of 87 g
Equipment
Oven , Stand Mixer , Piping Bag , Paddle Attachment , Ballerine Mold , Container , Baking Trays , Serrated Tip , Whisk (Fouet)
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 180 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 16 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 5.2 | % VD (*) |
| Gorduras totais (g) | 5.8 | % VD (*) |
| Gorduras saturadas (g) | 2.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 68 | % 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.