Cream cheese 225g Sugar 95g Dairy cream 75g Mauri Non-Dairy Whip Topping 150g Instant Coffee powder 12g Hot water 360g Marie biscuit 36 (pcs) Cocoa Powder (for deco)
Baking Step:
Mix the instant coffee powder and hot water together in a small bowl and set aside.
Combine cream cheese and sugar in a mixing bowl. With a paddle, mix for 1 min at slow speed then scrap the bowl. Change to medium speed and mix for min until the sugar is incorporate.
Whisk together dairy cream and Mauri Non-Dairy Whip Topping for 2 mins at high speed until achieve medium soft peak.
Split the whipped cream into 2 parts. Fold cream into the cream cheese mixture part by part until well combined. Set aside for assemble.
Assembly:
Prepare 6 glass cups, put 3 pcs of Marie biscuit into each cup and pour in 30g of coffee to soak. Pipe in 45g of mousse. Repeat with another layer.
Group A
Passion fruit puree 200g
Icing sugar 40g Pinnacle Instant Custard Mix 50g Full Cream Milk 150g Group B Mauri Non-Dairy Whip Topping 200g Condensed Milk 30g
Product Method:
Using whisk, whip Group B at high speed until achieve soft peak.
Mauri Mamon Mix Code:100 500g Whole egg 300g Egg White 325g
Group 2
Corn Oil 50g Coconut milk 125g
Créme Brûlée Product Method:
Weight all ingredients for the crème brulee in a bowl and mix well.
Strain the mixture and set aside.
Mamon Base Method:
Mix Group 1 ingredients for 1 minute at low speed.
Scrape down sides to ensure no lumps sticking to the bowl.
Change to high speed and mix for about 7 minutes.
Gradually add in Group 2 and blend at slow speed for about 30s – 1 min.
Fill in 30g of crème brulee mixture into each mamon mould.
Then fill in 45g of mamon batter on top of the crème brulee mixture in the mould.
Prepare a tray filled with water to level with the crème brulee mixture (about 600g).
Place mamon moulds into the tray and steam bake at 180°C (top) and 190°C (bottom) for about 28 – 30 mins. Baking condition varies depending on batter scaling weight and oven characteristics.
Mauri Choux Pastry Mix 200g
Corn Oil 230g
Water 140g
Egg 360g
Cream Puff with Custard Filling Ingredients:
Group 1 AB Mauri Instant Custard Mix 100g
Water* 250g Group 2 AB Mauri Non-Dairy Whip Toppings 350g
Topping Ingredients (Optional):
Brown Sugar 180g
A
P Flour 140g
Ground Almond Powder 30g
Butter (softened) 100g
Baking Step:
Using paddle, mix premix and oil for 1 minute at slow speed.
Scrape down sides, add water and egg then continue mixing at medium speed for 8 minutes.
Pipe to desired size and shape.
Bake for approximately 20-25 minutes at 200oC (top heat) and 190oC (bottom heat). Baking conditions vary depending on batter scaling weight and oven characteristics.
Remove from oven and let it cool before serving.
Custard Filling Method:
Blend Group 1 until homogeneous. Set aside.
Thaw AB Mauri NDWT in the refrigerator before use.
Shake the container before open the pack. Pour the liquid into mixer bowl.
Whip at medium speed until the cream form soft peak.
Gradually fold in the whipped topping into Group 1.6) Store the cream in chiller.
Remarks: *Water can be replace with milk if require more flavor and creamy texture.
Group 1 Mauri Choux Pastry Mix 700g Medium Protein Flour 300gSugar 40g Group 2 Hot Water 600g
Oil 200g
Eggs 70g
Baking Step:
Using paddle, dry mix Group 1 at slow speed for 2 mins.
Add in melted butter followed by hot water and mix at slow speed for 2 mins. Dough should be slightly smooth.
Add in eggs and continue mixing at medium speed until eggs are fully incorporated and dough for 30s.
Frying Method:
Preheat oil to 180°C or as per fryer instruction.
Fill the dough into a piping bag with star tip insert. Pipe directly into the fryer and fry for about 4 mins, or until golden brown. Frying conditions vary depending on dough scaling weight and fryer characteristics. Remove from fryer and let it cool slightly.
Suggested Serving:
Served with Sugar and Cinnamon or Hot Chocolate Dip.