Yo-Yo Cookies
Recipe Steps
Cookie
Group 1
-
g/ml:
820
400
200
1000
300
-
Ingredients:
EOI Gateau Gold
Icing Sugar
Water
Biscuit Flour
EOI Custilla
-
Method:
Cream Gateau Gold and icing sugar until light. Add water slowly while creaming the Gateau Gold and icing sugar.
Blend in the biscuit flour and Custilla slowly.
Pipe onto a silicone lined tray to desired shape and bake at 175°C for 18 minutes, using a low bottom heat.
- 2270
- Total Weight
Custard filling
Group 1
-
g/ml:
2500
1000 -
Ingredients:
Cold Water
EOI Custilla -
Method:
Place the liquid in the bowl followed by EOI Custilla. Blend together on 1st speed, scrape down and whisk for 4 minutes on 3rd speed.
Leave for 10mins before using
- 3500
- Total Weight
Additional Information:
POINTS OF IMPORTANCE
The proportion of EOI Solite and EOI Sovereign may be varied to suit the individual requirement.
Increase the proportion of EOI Solite for lightness and bulk.
Increase the proportion of EOI Sovereign for smoothness and flavour.
These creams are good all-round creams for filling and piping.
Recipe Uses:
Custilla 15kg
Premium custard premix with multi-purpose usage. May be used as a pourable custard, a piping and filling custard, or as an ingredient for Bavarian cream or mousses. Perfect for vanilla slices all piping work such as éclairs and bake stable for use in Danish pastries. Excellent freeze-thaw stability and no cooking required. This product is suitable for vegetarian use.
Gateau Gold 15kg
Vegetable shortening for use in cakes, biscuits and crémes. Ideal as a partial or total replacement for butter. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
